Nourishing Vegetarian Bean Soup

This Vegetarian Bean Soup recipe is soothing and delicious.  We use canned white beans and simple vegetables for this recipe so it’s a quick and easy white bean soup to pull together.

My ex mother-in-law used to serve a delicious creamy bean soup at her little restaurant in Los Angeles.  This recipe is my healthier riff on her bean soup.

Vegetarian Bean Soup Recipe

This is an easy recipe to pull together using simple ingredients that you might already have on hand.  Despite the simple ingredients, this Vegetarian Beans Soup is rich, nourishing and flavorful.

• Beans. We use 2 cans of canned cannellini beans – I like the creamy texture of cannellini beans, but you can also use navy beans for this recipe.
• Celery.  I typically chop up the celery leaves of one stalk to add to my soups – it adds a really nice flavor.
• Carrots. We grate the carrots rather than chopping them (which is how my ex-mother-in-law made her soup) After the soup is blended, you’ll see little flecks of carrot in the soup.
• Onion. Yellow and green onion are added to this soup.
• Garlic. Minced garlic is added to this soup, but mashed roasted garlic swirled into this soup is amazing too.
• Bay leaf. Just one to add to the rich flavor of this soup.
• Rosemary. We add a sprig or two of fresh rosemary.
• Italian herbs.  I use an organic Italian blend.
• Parmesan cheese. If you are vegan then omit the Parmesan cheese, but it adds a nice rich flavor to the mix.
• Vegetable brotH. You can use chicken broth if you’re not a vegetarian or vegan.

I like to blend this Vegetarian Bean Soup using an immersion blender to give it a rich and creamy texture (like my ex mother-in-law did), but this soup is just as tasty if served rustic without blending.

How To Make Vegetarian Bean Soup

This vegetarian bean soup recipe comes together in about 30 minutes start to finish.

1. Saute – saute onion, garlic, celery and tomatoes in olive oil
2. Seasoning – add Italian herbs, rosemary sprig and bay leaf
3. Beans – pour in the beans and vegetable broth
4. Simmer – simmer the soup for about 20 minutes, discard bay leaf and rosemary sprig
5. Blend – blend the soup using a stick blender

Serving Suggestions

• With a drizzle of extra-virgin olive oil
• Pesto stirred into soup is always a win in my house
• Grated Parmesan cheese
• Lazy torn croutons – these croutons were made by tearing pieces of bread and tossing them in olive oil, then sprinkling Parmesan cheese over them and popping them in the oven to bake for about 5-7 minutes.
• Warm crusty bread with a big garden salad.

Looking For More Vegetarian Soup Recipes?

• Carrot Ginger Soup Recipe
• Tuscan White Bean Soup
• Minestrone Soup Recipe
• Vegan Lentil Soup
• Black Bean Soup
• Italian Lentil Soup
• Creamy Cauliflower White Bean Soup

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Yield: 6 servings

Nourishing White Bean Soup

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

This vegetarian White Bean Soup recipe is soothing and delicious.  We use canned white beans for this recipe so it's a quick and easy soup to pull together.

Ingredients

• 3 tablespoons extra virgin olive oil
• 1 onion, chopped
• 2 green onions, chopped
• 4 cloves garlic, minced
• 2 carrots, grated on a box grater
• 2 celery stalks, chopped
• 2 15 ounce cans cannellini beans, drained
• 1 fresh rosemary sprig (or 1/2 teaspoon dried)
• 1 bay leaf
• 2-1/2 teaspoons Italian herbs
• 1 1-inch piece Parmesan cheese
• 4 cups low-sodium vegetable broth
• salt and ground black pepper to taste

Instructions

1. Het the olive oil in a large Dutch oven.
2. Add the onion, carrots and celery and sauté for about 5 minutes until softened. Add the garlic and sauté for another minute or two.
3. Stir in the Italian herbs
4. Add the beans, rosemary sprig and bay leaf
5. Pour in the vegetable broth.
6. Cover and simmer on low heat for about 20  minutes.
7. Discard bay leaf and rosemary sprig
8. Using a stick blender blend the soup until it's smooth and creamy.
9. Season with freshly ground black pepper and sea salt.
10. Serve with a drizzle of olive oil, some parmesan cheese and torn croutons.

Notes

Serving Suggestions

• With a drizzle of extra-virgin olive oil
• Pesto stirred into soup is always a win in my house
• Grated Parmesan cheese
• Lazy torn croutons - these croutons were made by tearing pieces of bread and tossing them in olive oil, then sprinkling Parmesan cheese over them and popping them in the oven to bake for about 5-7 minutes.
• Warm crusty bread with a big garden salad.

Nutrition Information:

Yield:

6

Serving Size:

1
Amount Per Serving: Calories: 291Total Fat: 8gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 1mgSodium: 242mgCarbohydrates: 43gFiber: 10gSugar: 3gProtein: 15g

theharvestkitchen.com attempts to provide accurate information, however, this nutritional information is provided as a courtesy and is an estimate only. The nutritional information provided comes from online sources and calculations.