Root Vegetable and Bean Soup

Warm up with a comforting bowl of Root Vegetable and Bean Soup, a hearty and wholesome dish that celebrates the natural sweetness of root vegetables like carrots, parsnips, celery root, and potatoes. This nutrient-packed recipe combines earthy flavors with protein-rich white beans, aromatic thyme, and vibrant canned tomatoes, all simmered in a savory vegetable broth. Perfect for chilly evenings or a cozy lunch, this one-pot soup is quick to prepare with just 20 minutes of prep and is ready to serve in under an hour. Garnished with fresh parsley and paired with crusty bread, it’s a satisfying vegetarian meal ideal for weeknights or meal prep. Discover a new family favorite with this easy, healthy, and irresistibly flavorful soup!

Nutriscore Rating: 80/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 6

Ingredients

• 2 tablespoons olive oil
• 1 medium (diced) yellow onion
• 3 minced garlic cloves
• 3 medium (peeled and diced) carrots
• 2 medium (peeled and diced) parsnips
• 1 medium (peeled and diced) celery root (celeriac)
• 2 medium (peeled and diced) potatoes
• 14.5 ounces canned diced tomatoes
• 6 cups vegetable broth
• 15 ounces (rinsed and drained) canned white beans (e.g., cannellini or navy beans)
• 4 sprigs fresh thyme
• 1 bay leaf
• 1 teaspoon (or to taste) salt
• 0.5 teaspoon (or to taste) black pepper
• 2 tablespoons (chopped, for garnish) fresh parsley

Directions

Step 1

Heat the olive oil in a large soup pot or Dutch oven over medium heat.

Step 2

Add the diced onion and cook, stirring occasionally, until softened and translucent, about 5 minutes.

Step 3

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

Step 4

Add the carrots, parsnips, celery root, and potatoes to the pot. Stir to coat the vegetables in the oil and cook for 5 minutes.

Step 5

Stir in the canned diced tomatoes and their juices. Cook for 2 minutes to allow the flavors to meld.

Step 6

Pour in the vegetable broth and bring the mixture to a boil over high heat.

Step 7

Reduce the heat to medium-low and add the white beans, thyme sprigs, and bay leaf. Cover and simmer for 20–25 minutes, or until the root vegetables are tender.

Step 8

Remove and discard the thyme sprigs and bay leaf from the pot.

Step 9

Season the soup with salt and black pepper to taste. Adjust seasoning as necessary.

Step 10

Serve the soup hot and garnish with freshly chopped parsley. Pair with crusty bread for a complete meal.

Nutrition Facts

Serving size	3374.7 grams (3374.7g)

Amount per serving	% Daily Value*
Calories	2110

Total Fat 62.30g	80%
Saturated Fat 12.00g	60%
Polyunsaturated Fat 12.40g
Cholesterol 13mg	4%
Sodium 8187mg	356%
Total Carbohydrate 335.10g	122%
Dietary Fiber 71.90g	257%
Total Sugars 66.10g
Protein 70.60g	141%

Vitamin D 0IU	0%
Calcium 855mg	66%
Iron 26mg	145%
Potassium 8603mg	183%

*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: 25.7%

Protein: 12.9%

Carbs: 61.4%