Herbed Vegetable White Bean Soup

Cozy up with a bowl of Herbed Vegetable White Bean Soup, a hearty and nourishing dish brimming with fresh vegetables, creamy white beans, and a fragrant blend of Italian herbs. Perfect for weeknight dinners or meal prep, this one-pot wonder comes together in just 45 minutes and delivers a satisfying medley of textures and flavors. Featuring tender carrots, celery, zucchini, and wilted baby spinach, each spoonful is enhanced by the aromatic warmth of rosemary, thyme, and oregano. The addition of protein-packed white beans and a rich vegetable broth makes this soup both filling and wholesome. Serve it with a sprinkle of fresh parsley and a side of crusty bread for the ultimate comfort meal. Whether you're craving something light yet fulfilling or looking for a plant-based option, this vegetarian soup is sure to become a new favorite in your recipe rotation!

Nutriscore Rating: 83/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 6

Ingredients

• 2 tablespoons olive oil
• 1 medium, diced yellow onion
• 4 minced garlic cloves
• 2 medium, diced carrots
• 2 diced celery stalks
• 1 medium, diced zucchini
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1 teaspoon dried rosemary
• 1 whole bay leaf
• 6 cups vegetable broth
• 1 14-ounce can, undrained diced tomatoes
• 2 14-ounce cans, rinsed and drained white beans (such as cannellini or navy beans)
• 4 cups baby spinach
• 2 tablespoons, chopped (optional, for garnish) parsley
• 1 teaspoon, or to taste salt
• 0.5 teaspoon, or to taste black pepper

Directions

Step 1

Heat the olive oil in a large pot over medium heat.

Step 2

Add the diced yellow onion and sauté for 4-5 minutes until softened.

Step 3

Stir in the minced garlic and cook for an additional 1 minute until fragrant.

Step 4

Add the carrots, celery, and zucchini to the pot. Cook for 5-7 minutes, stirring occasionally, until the vegetables begin to soften.

Step 5

Stir in the dried thyme, oregano, rosemary, and the bay leaf. Cook for 1-2 minutes to release the flavors of the herbs.

Step 6

Pour in the vegetable broth and diced tomatoes (with their juices). Bring the mixture to a boil.

Step 7

Reduce the heat to a simmer and add the white beans. Allow the soup to cook for 15-20 minutes, stirring occasionally, so the flavors can meld and the vegetables become tender.

Step 8

Remove the bay leaf, then stir in the baby spinach. Cook for 2-3 minutes until the spinach wilts.

Step 9

Season the soup with salt and black pepper to taste.

Step 10

Ladle the soup into bowls and garnish with chopped parsley if desired.

Step 11

Serve warm with crusty bread or crackers on the side.

Nutrition Facts

Serving size	3683.5 grams (3683.5g)

Amount per serving	% Daily Value*
Calories	2057

Total Fat 47.50g	61%
Saturated Fat 8.40g	42%
Polyunsaturated Fat 7.20g
Cholesterol 0mg	0%
Sodium 8625mg	375%
Total Carbohydrate 325.80g	118%
Dietary Fiber 94.10g	336%
Total Sugars 69.00g
Protein 98.00g	196%

Vitamin D 0IU	0%
Calcium 1277mg	98%
Iron 37mg	205%
Potassium 9689mg	206%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 20.1%

Protein: 18.5%

Carbs: 61.4%