Introduction

This hearty white bean veggie soup is a comforting and flavorful meal that’s easy to prepare on any day. Loaded with tender vegetables, creamy beans, and fresh herbs, it offers a perfect balance of textures and bright, fresh flavors.

A close-up view of a bowl of clear vegetable soup in a white bowl, filled with orange carrot slices, chopped light green celery, and white beans, all floating in a golden broth sprinkled with small chopped green herbs. On the surface, there is a thin round lemon slice adding a bright yellow layer on top. A silver spoon rests inside the bowl, immersed in the soup. The bowl is placed on a soft, textured orange cloth, with a white marbled surface barely visible around it. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 tablespoon olive oil
1 cup chopped yellow onion (about 1 small onion)
1 cup sliced carrots (about 2 medium carrots)
1 cup chopped celery (about 2 stalks)
2 cloves garlic, minced
4 cups vegetable broth
1 (15-ounce) can Great Northern or cannellini beans, rinsed and drained
1 fresh rosemary sprig
1/4 cup fresh parsley, chopped, plus more for garnish
1/2 lemon, for juice and optional garnish
Salt to taste
Freshly ground black pepper to taste

Instructions

Step 1: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion, carrots, and celery. Cook, stirring occasionally, until the vegetables begin to soften, about 5-7 minutes. This gentle sauté forms the flavorful base.
Step 2: Add the minced garlic and cook for another 1 minute until fragrant, being careful not to let it brown or burn.
Step 3: Pour in the vegetable broth and add the fresh rosemary sprig. Bring the soup to a gentle simmer. Reduce the heat to low, cover, and let it simmer for 15 minutes, allowing the vegetables to become tender and the flavors to meld beautifully.
Step 4: After the vegetables are tender, gently stir in the rinsed and drained white beans. Do not add them earlier, as prolonged simmering will cause them to break down. Let the soup continue to gently simmer, uncovered, for just 5-7 minutes more, or until the beans are heated through. The goal is to warm them, not cook them further.
Step 5: Remove the rosemary sprig. Stir in the chopped fresh parsley and the juice from half a lemon. Season with salt and freshly ground black pepper to taste. The lemon juice adds a vital bright finish that truly elevates the soup without making it taste sour.
Step 6: Ladle the soup into bowls. Garnish with additional fresh parsley and a lemon slice, if desired. Serve immediately and enjoy your perfectly textured, flavorful soup!

Tips & Variations

Use cannellini beans for a creamier texture or Great Northern beans for a firmer bite.
Add a pinch of red pepper flakes for a subtle spicy kick.
For a heartier meal, stir in some cooked pasta or grains before serving.
Swap the rosemary for thyme to change up the herbal flavor.
Use homemade vegetable broth for deeper flavor, or low-sodium store-bought to control saltiness.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove over low heat, stirring occasionally to prevent sticking. This soup does not freeze well because the beans may break down and the texture can change.

How to Serve

A close-up of a bowl of vegetable soup showing a clear broth filled with bright orange carrot slices, white beans, and small light green celery pieces. Chopped green herbs are scattered throughout the soup, adding a fresh touch. A slice of lemon sits on the surface near a silver spoon inside the white bowl. A sprig of rosemary also floats among the ingredients, and tiny bubbles shine on the broth’s surface. The bowl rests on a soft beige cloth, with a white marbled texture in the background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use dried beans instead of canned?

Yes, but be sure to soak and cook the dried beans fully before adding them at the end. Adding raw beans directly will lengthen cooking time and may affect the soup’s texture.

How can I make this soup vegan?

This recipe is already vegan as it uses vegetable broth and no animal products. Just ensure your broth is vegan-friendly when shopping.