Vegetable Bean Soup

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!

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:

Wholesome! Loaded with vegetables!
Easy to make.
Freezes and reheats beautifully!
Made vegetarian or vegan by using vegetable broth and plant-based Parmesan cheese.

How to Make Vegetable Bean Soup:

Recipe Ingredients:

Here’s everything you’ll need to make this bean and vegetable soup recipe. 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.

Cooked onions, celery and carrots in white Dutch oven with garlic and herbs added.

Cooked onions, celery and carrots in white Dutch oven with garlic and herbs added and stirred in.

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.

Spinach added to Vegetable Bean Soup in white Dutch oven.

Add parsley.
Top with Parmesan cheese.
Done and delish!! Serve this lovely Vegetable Bean Soup with crusty bread!

Finished soup in white Dutch oven with soup ladle.

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.

Recipe FAQs:

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.