White Bean and Vegetable Soup

White Bean and Vegetable Soup Recipe

🕒 Prep Time: 15 mins

🕒 Cook Time: 30 mins
🍽️ Servings: 4-6

Ingredients

• 2 tablespoons olive oil

• 1 medium onion, diced

• 2 carrots, peeled and sliced

• 2 celery stalks, sliced

• 3 garlic cloves, minced

• 1 zucchini, chopped

• 1 can (15 oz) diced tomatoes, with juice

• 2 cans (15 oz each) white beans (cannellini or great northern), drained and rinsed

• 4 cups vegetable broth

• 1 teaspoon dried thyme

• 1 teaspoon dried oregano

• 1/2 teaspoon crushed red pepper flakes (optional)

• Salt and black pepper, to taste

• 2 cups chopped kale or spinach

• Juice of 1/2 lemon (optional)

• Fresh parsley for garnish (optional)

Instructions

1. Sauté vegetables:
   In a large pot, heat olive oil over medium heat. Add onion, carrots, and celery. Cook for 5–6 minutes, stirring occasionally, until vegetables are softened.

2. Add garlic and zucchini:
   Stir in garlic and zucchini. Cook for another 2–3 minutes until fragrant.

3. Add tomatoes, beans, broth, and herbs:
   Pour in the diced tomatoes (with juice), white beans, and vegetable broth. Add thyme, oregano, red pepper flakes (if using), salt, and pepper.

4. Simmer:
   Bring the soup to a boil, then reduce heat to low. Simmer uncovered for 20 minutes.

5. Add greens:
   Stir in chopped kale or spinach and cook for another 3–5 minutes, until wilted.

6. Finish:
   Add a squeeze of lemon juice for brightness (optional). Taste and adjust seasoning as needed.

7. Serve:
   Ladle into bowls, garnish with fresh parsley if desired, and serve with crusty bread.

❓ Q&A: White Bean and Vegetable Soup

Q: Can I use dry beans instead of canned?
A: Yes! Use 1.5 cups of dry white beans. Soak overnight, then cook until tender before using in the recipe.

Q: Can I freeze this soup?
A: Absolutely. Let it cool completely, then freeze in airtight containers for up to 3 months.

Q: Is it gluten-free?
A: Yes, this soup is naturally gluten-free. Just be sure your broth and canned beans are certified gluten-free.

Q: What other vegetables can I add?
A: Try potatoes, green beans, peas, corn, or bell peppers. This soup is very adaptable.

Q: How can I make it more filling?
A: Add pasta (like small shells), quinoa, rice, or even chopped sweet potatoes.

Q: Can I add protein?
A: Sure! For non-vegetarian options, add shredded chicken or sausage. For plant-based protein, use more beans or add tofu.

Q: How long will it last in the fridge?
A: It keeps well for 4–5 days in an airtight container.

Q: What herbs can I use instead of thyme and oregano?
A: Rosemary, basil, or Italian seasoning all work well.