Name: White Bean Soup with Vegetables and Herbs
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: American
Ingredients: 2 cans (15 oz each) white beans (cannellini, great northern, or navy), drained and rinsed; 1 medium onion, chopped; 3 cloves garlic, minced; 2 carrots, diced; 2 celery stalks, diced; 1 zucchini or yellow squash, chopped; 2 tbsp olive oil; 6 cups vegetable broth; 1 tsp dried thyme or 1 tbsp fresh thyme; 1 bay leaf; Salt and pepper to taste; 1/4 tsp crushed red pepper flakes (optional); 2 tbsp fresh parsley, chopped (for garnish)

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This White Bean Soup with Vegetables and Herbs is a wholesome, hearty dish that brings together creamy beans, aromatic herbs, and a medley of tender vegetables. It’s the kind of comforting meal I turn to when I want something nourishing, flavorful, and satisfying without being heavy.

Why You’ll Love This Recipe

I love how this soup is both cozy and healthy. The beans add a creamy texture and protein punch, while the vegetables make it vibrant and fresh. The herbs—whether I go for rosemary, thyme, or bay leaves—infuse the broth with depth and aroma. It’s a one-pot meal that’s perfect for busy nights, meal prep, or when I want something simple and soulful. Plus, it’s naturally vegetarian and easily adaptable to what I have on hand. White Bean Soup with Vegetables and Herbs

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

White beans (canned or cooked from dry)
Onion
Garlic
Carrots
Celery
Zucchini or squash
Olive oil
Vegetable broth
Fresh or dried thyme
Bay leaf
Fresh parsley (for garnish)
Salt and pepper to taste
Optional: crushed red pepper flakes for a little heat

Directions

I start by heating olive oil in a large pot over medium heat. Once it’s warm, I sauté the chopped onions, carrots, and celery until they start to soften—about 5-7 minutes.
I add the garlic and cook it for another minute, just until fragrant.
Then I stir in the zucchini (or squash), white beans, thyme, and bay leaf. I pour in the vegetable broth and bring everything to a boil.
Once it’s boiling, I reduce the heat and let it simmer for about 20-25 minutes, until the vegetables are tender and the flavors are well blended.
I remove the bay leaf, season with salt, pepper, and optional red pepper flakes, then give it a final stir.
Right before serving, I sprinkle in some chopped fresh parsley for brightness.

Servings and timing

This recipe makes about 4 to 6 servings. It takes roughly 10 minutes to prep and 25 minutes to cook, so I have it ready in just about 35 minutes.

Variations

Sometimes I swap out the white beans for chickpeas or add leafy greens like spinach or kale during the last few minutes of cooking. If I want a heartier version, I add some cooked quinoa or brown rice. I also like to blend a portion of the soup with an immersion blender to make it creamier without adding dairy.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 4 days. It actually tastes even better the next day. When I reheat it, I use the stovetop over medium heat or microwave it in a bowl, stirring halfway through. If it thickens too much, I just add a splash of broth or water.

FAQs

Can I use dried beans instead of canned?

Yes, I often soak and cook dried white beans in advance to use in this recipe. It gives a deeper flavor, but canned beans work perfectly when I’m short on time.

What kind of white beans should I use?

I usually go with cannellini, great northern, or navy beans. All have a mild flavor and creamy texture that work beautifully here.

Can I freeze this soup?

Absolutely. I let it cool completely, then freeze it in individual containers. It keeps well for up to 3 months. I thaw it overnight in the fridge before reheating.

Is this soup gluten-free?

Yes, as long as I make sure my broth is gluten-free, the rest of the ingredients are naturally gluten-free.

How can I make it more filling?

I add a grain like farro or barley, or even small pasta if I want something extra satisfying. A slice of crusty bread on the side also does the trick.

Conclusion

This White Bean Soup with Vegetables and Herbs is one of my go-to meals for comfort and nutrition. It’s easy to make, packed with flavor, and flexible enough for whatever I have in my kitchen. Whether I’m making it for a quick dinner or prepping lunches for the week, it always hits the spot.