Hearty Vegetable & White Bean Soup

A comforting, rustic soup packed with tender white beans, vegetables, tomatoes, herbs, and a flavorful broth. It’s hearty enough for a satisfying meal, yet light and wholesome, with plenty of fresh parsley stirred in at the end.

Ingredients

• 2 tablespoons olive oil
• 1 medium onion, finely diced
• 2 carrots, diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 1 can (14 oz) diced tomatoes
• 2 cans (15 oz each) white beans, drained and rinsed
• 5 cups vegetable or chicken broth
• 1 teaspoon dried Italian seasoning
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon salt, or to taste
• 1/4 teaspoon black pepper
• 1 cup finely chopped spinach or kale
• 1/3 cup chopped fresh parsley
• 1 tablespoon lemon juice
• Optional: grated Parmesan for serving
• Crusty bread, for serving

Instructions

1. Heat the olive oil in a large soup pot over medium heat. Add the onion, carrots, and celery. Cook for 5–7 minutes, until the vegetables begin to soften.
2. Add the garlic and cook for about 30 seconds, just until fragrant.
3. Stir in the diced tomatoes, white beans, broth, Italian seasoning, smoked paprika, salt, and black pepper.
4. Bring the soup to a gentle boil, then reduce the heat and simmer for 20–25 minutes. Stir occasionally so the beans don’t settle on the bottom.
5. Add the chopped spinach or kale and simmer for another 3–5 minutes, until wilted and tender.
6. Stir in the fresh parsley and lemon juice. Taste and adjust the salt, pepper, or lemon juice as needed.
7. Serve hot with a little Parmesan and a slice of crusty bread if desired.

Related Questions & Answers

Can I use different beans?
Yes. Cannellini, great northern, navy, or even chickpeas work well.

Can I make this soup vegetarian?
Absolutely. Use vegetable broth instead of chicken broth and skip the Parmesan.

How can I make it thicker?
Mash about 1 cup of the beans against the side of the pot while the soup simmers. This naturally thickens the broth without adding flour.

Can I add pasta?
Yes. Small pasta such as ditalini or orzo makes the soup even heartier. Add it during the final 8–10 minutes of cooking.

How should I store leftovers?
Cool the soup and refrigerate it in a covered container for up to 4 days. It also freezes well.