Vegetable Bean Soup

4.60 from 10 votes
45 minutes
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Vegetable Bean Soup with artichokes and greens is rustic yet elegant, light, healthful, easy, and perfect for a chilly day!

Photo of White Bean and Vegetable Soup with Artichokes in black bowl on gray background being sprinkled with Parmesan cheese.

The inspiration behind this recipe:

I get excited about small things.  For example, finally being able to make a pot of soup in the fall!  Hot soup!  Hot STEAMING soup!  The first real blast of cold air is coming through so I want to be ready.

It didn’t matter to me that on the day I made this soup it was still ridiculously hot and the air conditioning was running.  But by golly, real fall weather was finally going to make an appearance and a pot of soup was calling my name!

That’s when this rustic yet elegant White Bean and Vegetable Soup with Artichokes was born.

I love being able to pull a beautiful, rustic bowl of soup together from things I already have on hand.  I started out making this soup with orzo pasta in mind, but remembered I had a bag of frozen white cannellini beans in my freezer from accidentally (okay, stupidly) opening not one, but two cans of white beans when I really intended to open a can of black beans.

Anyway, my double bean goof was the perfect amount for this simple, rustic White Bean and Vegetable Soup with Artichokes.

Photo of White Bean and Vegetable Soup with Artichokes in black bowl on gray background with bread.

Tips for making White Bean Vegetable Soup:

  • Onions, carrots and celery form the foundation many dishes are built on so I always have them on hand.  PRO TIP:  Wrap celery in aluminum foil and it will last for weeks in your refrigerator.
  • The best chicken broth is the broth you make yourself.  However, good canned or aseptic-packaged chicken broth works in a pinch so don’t be ashamed to use it.
  • Just be sure the broth is made from real ingredients, organic if possible and low-sodium.  (You can always add salt.)  Simmering fresh ingredients like onions, carrots and celery in the purchased broth will help boost the flavor.
Photo of White Bean and Vegetable Soup with Artichokes with bread being dipped into it.
  • Keep a variety of canned tomatoes on hand, frozen artichokes in the freezer and baby greens.  Baby “power” greens to be exact.
  • I’m in love with the wide variety of baby “power” salad green combinations available now.  These mixes are usually made up of spinach, Swiss chard and kale.  If they don’t become a salad before they expire, I can saute them with garlic, salt and pepper for a quick side dish or….
  • …I can use them in this White Bean and Vegetable Soup with Artichokes!

Soup love!  Pass the Parmesan cheese and crusty bread, please!

Photo of White Bean and Vegetable Soup with Artichokes on stone surface with Parmesan cheese and bread surrounding the bowl.

For more great, hearty soup recipes, be sure to try my:

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White Bean, Artichoke and Baby Greens Soup

Vegetable Bean Soup

4.60 from 10 votes

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By: Carol | From A Chef’s Kitchen
Vegetable Bean Soup is rustic yet elegant, light, healthful, easy and perfect for an early fall day!
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Soups and Stews
Cuisine Italian
Servings 6
Calories 307 kcal


  • 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) diced tomatoes with Italian herbs - 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


  • 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 8-10 minutes or until vegetables are softened, stirring frequently. Stir in garlic and cook 15 seconds or until fragrant.
  • Add broth, tomatoes, Italian seasoning, dried basil, red pepper flakes 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 artichoke hearts, baby greens, and salt and black pepper, to taste. Simmer gently until heated through and greens are wilted.
  • Add parsley if using and adjust seasoning with salt and black pepper, to taste. Serve topped with Parmesan cheese.


MAKE AHEAD:  Can be made 1-2 days ahead of time.  Reheat on the stovetop or in the microwave.
FREEZER-FRIENDLY:  Freeze in airtight containers in amounts desired.  Thaw in the refrigerator or microwave.  Reheat on the stovetop or in the microwave.


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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Recipe Rating


    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!!