Italian White Bean & Vegetable Soup

Vegetable bean soup in cast iron pot on dark gray background

Beating the cold weather + snow with this Italian White Bean & Vegetable Soup. HEALTHY, flavorful, satisfying, and all the cozy feels for these cold winter nights. <3 And we’ve had plenty of cold nights around here. So this soup hits the spot and so many ways.

Drew and I love this soup so so much. It was the soup that kept on giving because the leftovers lasted for days. The best part is it’s loaded with healthy veggies, has some protein from the white beans, plus the delicious broth that holds it all together. I can’t wait for you guys to try this one!

Hands holding bowl of vegetable bean soup with spoon

Also, I’ve really been enjoying eating plant-based recipes lately. Drew and I have made plant-based tacos, vegetable soups, and pastas and have been surprisingly being very satisfying. And I can honestly say I’ve never felt better eating more plant-based foods! I was telling Drew the other day that I feel the healthiest that I’ve felt in a long time, and that would be both physically and mentally. Now meat is definitely still a part of our lives (I love me some meat), but we’ve had fun experimenting with more plant-based recipes.

Including THIS delicious vegetable soup. It’s nourishing and so very satisfying. And if you’re on the lookout for other soup recipes check out my 30 minute sweet potato chili + healthy vegetarian tortilla soup. They are some of my favorite go-to’s for cold weather cookin’!

Also, if you happen to make this recipe, I would love to know what you think. Comment/review below and share your recipe creations on Instagram #asimplepalate. I love seeing your yummy pictures!

Vegetable bean soup in cast iron pot on dark gray background

Bean soup in cast iron pot on marble countertop

Italian Bean & Vegetable Soup

Prep Time
15 mins
Cook Time
45 mins
Total Time
1 hr
 

Ingredients

  • 2 tbsp olive oil
  • 1 small yellow onion, finely diced
  • 2 cloves garlic, minced
  • 2 celery stalks, diced
  • 2 large carrots, diced
  • 2 zucchini, diced
  • 2 cups spinach
  • 1 can 15 oz fire roasted diced tomatoes
  • 1 can 15 oz cannellini beans
  • 2 tbsp tomato paste
  • 4 cups vegetable broth

Seasonings

  • 1 Tbsp (each) dried thyme, oregano, basil
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/4 tsp red pepper flakes (adjust to desired level of spice)

Instructions

  1. In a large pot or dutch oven on medium heat, saute in olive oil onion, carrots, celery, and a little salt for 4-5 minutes. Add garlic and zucchini, cook for 3 minutes. Stir often for both times to avoid burning. 

  2. Add to pot diced tomatoes, tomato paste, vegetable broth, and all of seasonings. On low-medium heat, cover and let soup simmer for 30 minutes - stir occasionally. Add cannellini beans and cook for 5 additional minutes. Turn burner off and stir in spinach leaves.

  3. Serve with parmesan cheese and enjoy. <3 

Leave a Reply

Your email address will not be published. Required fields are marked *

4 Comments

  • Stephanie Maher says:

    I am always looking for great soup recipes and this recipe is easy to make and packed with wonderful flavor. I doubled this recipe since I was making it for the first time for family and friends and no one could resist a second portion. The icing on the cake (so to speak) was freshly grated parmesan reggiano. Seriously delicious and healthy. Bon Appetit! Thanks Bethany for one I will add to my collection.

  • Juliet Altenburg says:

    When you say 2 cups of spinach do you mean 16 oz or 2 cups filled with spinach. The difference is a lot! Thanks!

    • Bethany Kramer says:

      Just 2 normal cups, I usually eye-ball size it by 2 handfuls. 2 cups is just around the amount I use 🙂 Hope that helps!