Vegetable Bean Soup

4.67 from 12 votes
45 minutes
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Vegetable Bean Soup with artichokes and baby greens checks all the boxes! It’s wholesome, nourishing, rustic yet elegant, light yet filling, and totally satisfying. Pantry staples like canned beans make it easy!

Vegetable Bean Soup in white bowl with spoon.

Why This Recipe is a Keeper!

I love pulling together a beautiful, healthy, rustic, veggie-packed bowl of soup from things I already have.  This Vegetable Bean Soup is a perfect example.

You have the foundation for countless recipes if you keep onions, carrots, and celery on hand (which I always do). Other pantry staples such as dried herbs, canned tomatoes, artichokes, broth, and beans can also be used in myriad ways.

And who doesn’t like cleaning out the fridge of those things that, if not consumed soon, will only be good for compost? These ingredients add up to one delicious, hearty, yet light soup that leans into spring with artichokes and baby greens!!

This Vegetable Bean Soup recipe is:

  • Healthy, nutritious, and wholesome.
  • Easy to make.
  • Freezes and reheats beautifully!
  • Vegetarian or vegan by using vegetable broth and plant-based Parmesan cheese.
Vegetable Bean Soup in white bowl with spoon.

How to Make Vegetable Bean Soup:

Recipe Ingredients:

Here’s everything you’ll need to make this bean and vegetable soup recipe, along with how to prep the ingredients. See the recipe card below for the exact quantities.

Ingredients for Vegetable Bean Soup in glass bowls.

Ingredient Notes and Substitutions:

  • Diced Tomatoes: Use petite diced, regular diced, diced with Italian herbs, or fire-roasted diced.
  • Italian Seasoning: Italian seasoning is a great all-purpose way to add Italian flavor to any dish. This kitchen staple generally includes dried basil, oregano, rosemary, thyme, and marjoram.
  • Broth: Use either chicken or vegetable broth.
  • White Beans: The beans shown are cannellini, also called white kidney beans. White beans will be the most aesthetically pleasing, but pinto, red beans, or red kidney beans can also be used. Not a bean fan? Use lentils or small pasta such as ditalini or orzo.
  • Artichokes: Use plain (not marinated) canned or jarred artichoke quarters. If you’re not an artichoke fan, use green beans or zucchini instead.
  • Spinach: Use baby spinach from a bag or clamshell container which is prewashed. However, I recommend removing any long stems to make the soup easier to eat and for an overall better appearance. Baby kale will also work, and for a peppery kick, baby arugula.

Step-By-Step Instructions:

  • Gather and prep all the ingredients.
  • Heat oil in a Dutch oven or soup pot over medium-high heat.
  • Add the onion, carrots, and celery.
  • Reduce heat to medium-low and cook for 8 to 10 minutes or until vegetables are softened, stirring frequently.
Cooked onions, celery and carrots in white Dutch oven.
  • Stir in garlic, Italian seasoning, dried basil, and red pepper flakes.
  • Cook for 15 seconds or until the garlic is fragrant.
  • Add broth, tomatoes, artichokes and beans.
  • Bring to a boil, reduce heat to medium-low, and simmer uncovered for 5 to 10 minutes or until vegetables are very tender.
Vegetable Bean Soup with broth, beans and vegetables added.
  • Stir in the baby greens and salt and black pepper to taste.
  • Simmer gently until heated through, and greens are wilted.
  • Add parsley.
  • Serve topped with Parmesan cheese.
Finished soup in white Dutch oven with soup ladle.
  • Done and delish!! Serve this lovely Vegetable Bean Soup with crusty bread!

Chef Tips and Tricks:

  • As mentioned above, I always keep celery on hand. Wrap it in aluminum foil to keep it fresh in your refrigerator for several weeks. The aluminum foil allows the ethylene gas (a plant hormone) to escape. This also works for broccoli.
  • For a vegetarian or vegan white bean soup, use vegetable broth and top with plant-based or rennet-free Parmesan cheese.
Three bowls of soup with light blue napkin and parmesan cheese sprinkled on the top.

Frequently Asked Questions:

What other vegetables can I use in Vegetable Bean Soup?

Almost any vegetable will work well in this vegetable and bean soup. Change out the artichoke hearts for green beans or zucchini. Use leeks in place of the onion and kale in place of spinach.

Can a bean and vegetable soup be made ahead of time?

Absolutely! However, I suggest leaving the spinach or other greens out if you plan to refrigerate and reheat later. Then, reheat the soup to a good simmer, and add the spinach. It doesn’t take long for the spinach to turn a funky green. If the color doesn’t matter to you, add it before refrigerating.

Can you freeze Vegetable Bean Soup?

This Vegetable Bean Soup freezes and reheats great! Cool it down completely, then package it in the size of container that works for you. Freeze for two to three months. Thaw in the refrigerator, microwave, or slowly in a saucepan on the stovetop and reheat until good and hot.

Vegetable Bean Soup in white bowl with spoon.

Storage:

  • Store any leftovers of this vegetable and bean soup in the refrigerator. Enjoy within five days or freeze for two to three months.

Serve with:

More great veggie-packed soup recipes you’ll love!

Get all my soup recipes at Soup and Stew Recipes – From A Chef’s Kitchen.

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Finished soup in white Dutch oven with soup ladle.

Vegetable Bean Soup

4.67 from 12 votes

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By: Carol | From A Chef’s Kitchen
Vegetable Bean Soup with artichokes and baby greens checks all the boxes! It's wholesome, nourishing, rustic yet elegant, light yet filling, and totally satisfying. Pantry staples like canned beans make it easy!
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Soups and Stews
Cuisine Italian
Servings 6
Calories 307 kcal

Ingredients
  

  • 3 tablespoons olive oil
  • 1 large onion - finely chopped
  • 2 large carrots - finely chopped
  • 3 stalks celery - finely chopped
  • 4 cloves garlic - minced
  • 8 cups vegetable broth - or chicken broth (or as needed)
  • 1 can (14.5-ounce) petite diced tomatoes - diced tomatoes, diced tomatoes with Italian herbs, or fire-roasted diced tomatoes, undrained
  • 1 tablespoon Italian seasoning
  • 2 teaspoons dried basil
  • 1 teaspoon crushed red pepper flakes - or to taste and tolerance
  • 2 cans (15-ounce) cannellini beans - or other white beans such as Great Northern, drained and rinsed
  • 1 can (14-ounce) quartered artichoke hearts - drained and coarsely chopped
  • 2 containers (each 5-ounce) baby greens - such as spinach, kale or a combination
  • Chopped fresh parsley - optional
  • Salt and freshly ground black pepper - to taste
  • Freshly grated Parmesan cheese - optional

Instructions
 

  • Heat oil in a Dutch oven or soup pot over medium-high heat.
  • Add the onion, carrots, and celery. Reduce heat to medium-low and cook for 8-10 minutes or until vegetables are softened, stirring frequently.
  • Stir in garlic, Italian seasoning, dried basil, and red pepper flakes. Cook for 15 seconds or until the garlic is fragrant.
  • Add broth, tomatoes, artichokes and beans. Bring to a boil, reduce heat to medium-low and simmer uncovered 5-10 minutes or until vegetables are very tender.
  • Stir in baby greens and salt and black pepper, to taste. Simmer gently until heated through and greens are wilted.
  • Add parsley. Serve topped with Parmesan cheese.

Notes

MAKE AHEAD:  Can be made 1 to 2 days ahead of time.  Reheat on the stovetop or in the microwave.  I suggest leaving the spinach or other greens out if you plan to refrigerate and reheat later. Then, reheat the soup to a good simmer, and add the spinach.  It doesn’t take long for the spinach to turn a funky green. If the color doesn’t matter to you, add it before refrigerating.
FREEZER-FRIENDLY:  Freeze in airtight containers in amounts desired.  Thaw in the refrigerator,  microwave, or slowly in a saucepan on the stovetop.  Reheat on the stovetop or microwave until hot.

Nutrition

Serving: 1 | Calories: 307kcal | Carbohydrates: 8g | Protein: 2g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 1188mg | Potassium: 442mg | Fiber: 2g | Sugar: 3g | Vitamin A: 4223IU | Vitamin C: 27mg | Calcium: 59mg | Iron: 1mg

These are estimated values generated from a nutritional database using unbranded products. Please do your own research with the products you’re using if you have a serious health issue or are following a specific diet.

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4.67 from 12 votes (10 ratings without comment)

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Recipe Rating




26 Comments

  1. 5 stars
    Is there such a thing as gourmet vegetable bean soup? Well, there is now!! Carol, I love that this soup is so different (in a good way) than most vegetable soups. I would be proud to serve this to anyone. Great combination of flavors. Thanks for the tip on keeping celery in the fridge. Solved a problem I often had.

    1. Hi, Cheryl, Thanks so much and always great to hear from you! The aluminum foil tip was life-changing when I first started to do it. Now, as soon as I get home from the grocery store, the celery gets wrapped in aluminum foil. I’ve had it last a month in the crisper drawer. Thanks again!

    1. Hi, Janie, Thanks so much for your question. If you click on the “Reviews” tab there are some ratings and a review from someone. I’ve also been making it for a personal chef client lately quite frequently because she really enjoys it. Thanks again and hope you enjoy!!