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Hearty White Bean Veggie Soup Recipe

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★★★★★

4.7 from 316 reviews

This Hearty White Bean Veggie Soup is a comforting and nourishing dish featuring tender vegetables and creamy white beans simmered in a flavorful vegetable broth. Enhanced with fresh herbs and a hint of lemon, it provides a perfectly balanced, light yet satisfying meal that’s easy to prepare and ideal for any season.

Ingredients

Scale

Vegetables & Aromatics

  • 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

Liquids & Beans

  • 1 tablespoon olive oil
  • 4 cups vegetable broth
  • 1 (15-ounce) can Great Northern or cannellini beans, rinsed and drained

Herbs & Seasonings

  • 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

  1. Sauté Vegetables: 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 of the soup.
  2. Add Garlic: Stir in the minced garlic and cook for another 1 minute until fragrant, taking care not to brown or burn it, to maintain its delicate flavor.
  3. Simmer with Broth and Herbs: Pour in the vegetable broth and add the fresh rosemary sprig. Bring the soup to a gentle simmer. Reduce heat to low, cover, and let simmer for 15 minutes, allowing vegetables to become tender and the flavors to meld beautifully.
  4. Add Beans: After the vegetables are tender, gently stir in the rinsed and drained white beans. Do not add earlier, as prolonged cooking will cause the beans to break down. Continue to simmer uncovered for 5-7 minutes more to heat the beans through without mashing them.
  5. Finish and Season: Remove the rosemary sprig. Stir in the chopped fresh parsley and the juice of half a lemon. Season the soup with salt and freshly ground black pepper to taste. The lemon juice adds brightness without sourness.
  6. Serve: Ladle the soup into bowls and garnish with additional fresh parsley and lemon slices if desired. Serve immediately and enjoy your perfectly textured, flavorful soup.

Notes

  • Do not add the white beans too early to avoid them becoming mushy.
  • The lemon juice brightens the soup without adding sourness, so adjust amount to taste.
  • This soup can be made in advance and reheated gently on the stovetop.
  • For added protein, consider serving with a side of crusty whole grain bread or a sprinkle of grated Parmesan.
  • Fresh herbs like parsley and rosemary are key to enhancing the soup’s flavor; dried herbs can be substituted but reduce quantity.

Keywords: white bean soup, vegetable soup, healthy soup, vegetarian soup, easy soup recipe, hearty soup, Great Northern beans, cannellini beans, rosemary soup, lemon soup

Find it online: https://thedishspot.com/hearty-white-bean-veggie-soup-recipe/