Vegetable Bean Soup
Published Mar 01, 2024
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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!

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.

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.

- 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.

- Stir in the baby greens and salt and black pepper to taste.
- Simmer gently until heated through, and greens are wilted.


- Add parsley.
- Top with Parmesan cheese.
- 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.

Recipe FAQs:
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.
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.
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.

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:
- Artichoke Focaccia with Rosemary
- Sicilian Cauliflower Salad
- Caprese Pasta Salad
- Flatbread Potato Pizza
More great veggie-packed soup recipes you’ll love!
- Vegetable Barley Soup
- Italian Vegetable Stew
- Smoky Spanish Vegetable Soup
- Green Minestrone with Pesto
Get all my soup recipes at Soup and Stew Recipes – From A Chef’s Kitchen.

Vegetable Bean Soup
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
- Not a bean fan? Use lentils or small pasta such as ditalini or orzo.
- If you’re not an artichoke fan, use green beans or zucchini.
- Baby kale will also work, and for a peppery kick, baby arugula.
- Can be made 1-2 days ahead of time and refrigerated.
- Reheat on the stovetop or in the microwave. If you plan to refrigerate and reheat later, I suggest leaving the spinach or other greens out. 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.
- Place in airtight containers in the desired amounts. Freeze for 2-3 months.
- Thaw in the refrigerator, microwave, or slowly in a saucepan on the stovetop. Reheat on the stovetop or microwave until hot.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.

I want a bowl of this soup! Totally comfort food!
This looks absolutely amazing! I love veggie loaded soups!
LOL I’m laughing (with you, believe me!) at your bean mishap! You certainly got a lovely soup out of the deal, though.
Thanks, Anne! It was pretty crazy!
This looks great Carol! Perfect for cooler weather. Thanks so much:)
This soup looks delicious. I love the combination of the white beans and artichokes. I don’t use artichokes enough…that might need to change soon.
This is such a different soup…. I can’t wait to try it! Ive kind of been in a soup rut! You’re recipe is going to fix that!
This soup looks so comforting and hearty. Love that this soup has artichoke in it.
Thanks, Allison! Artichokes were the perfect addition!
This looks amazing! I love the pictures Carol 🙂
Thanks, Richa!
Perfect for this weather.. yummm Love this combination of spices and beans and veggies.
I found some really great jarred white beans at the international market from Spain – a bit pricier than a can but not by much and they are super yummy. Now I know what I plan to do with them – I have also been waiting for cool enough weather to make soup. It’s almost here …
Thanks, Beth! I remember seeing those in Spain. Hope you enjoy!