This hearty vegetable broth soup combines tender vegetables, white beans, and herbs in a light, savory broth. It is an easy one-pot meal that uses everyday ingredients, and the beans and potatoes make it filling without needing meat or cream.
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced (about 1 cup)
- 2 medium carrots, peeled and sliced into ¼-inch rounds
- 2 celery ribs, diced
- 3 garlic cloves, minced
- 1 teaspoon dried Italian seasoning
- ½ teaspoon fine salt, plus more to taste (use less if the broth is salty)
- ¼ teaspoon black pepper
- 6 cups (1.4 liters) low-sodium vegetable broth
- 2 medium Yukon Gold potatoes, cut into ½-inch cubes (about 2 cups)
- 1 (14.5-ounce/411-gram) can diced tomatoes, with their juice
- 1 (15-ounce/425-gram) can cannellini beans, drained and rinsed
- 1 cup green beans, trimmed and cut into 1-inch pieces (fresh or frozen)
- 2 cups chopped kale or baby spinach, stems removed if using kale
- 1 tablespoon lemon juice, plus more to taste
- 2 tablespoons chopped fresh parsley (optional)
Instructions
- Prepare the vegetables. Dice the onion and celery, slice the carrots, mince the garlic, and cut the potatoes and green beans. Drain and rinse the beans. Having everything ready makes the cooking process easier.
- Soften the aromatics. Warm the olive oil in a large, heavy pot or Dutch oven over medium heat. Add the onion, carrots, and celery. Cook for 6–8 minutes, stirring occasionally, until the onion is translucent and the carrots begin to soften. If the vegetables start to brown too quickly, lower the heat.
- Add garlic and seasoning. Stir in the garlic, Italian seasoning, salt, and black pepper. Cook for about 30 seconds, just until fragrant. Avoid letting the garlic darken, which can make it taste bitter.
- Simmer the soup. Add the vegetable broth, potatoes, and diced tomatoes with their juice. Bring the pot to a boil, then reduce the heat to maintain a gentle simmer. Cover partially and cook for 12–15 minutes, stirring once or twice, until the potatoes are nearly tender when pierced with a fork.
- Add the beans and green vegetables. Stir in the cannellini beans and green beans. Simmer uncovered for 5–7 minutes, until the green beans are tender but still hold their shape and the potatoes are fully cooked.
- Finish and season. Stir in the kale and simmer for 2–3 minutes, until wilted; if using baby spinach, add it and cook for about 1 minute. Turn off the heat and mix in the lemon juice and parsley, if using. Taste and adjust the salt, pepper, or lemon. Serve hot.
Tips
- Choose broth with care. Vegetable broths vary in saltiness. Low-sodium broth gives you more control; if yours is already well seasoned, omit the initial salt and adjust at the end.
- Cut potatoes evenly. Similar-sized pieces cook at about the same rate. If they are still firm after the suggested simmer, keep cooking in a few-minute increments rather than raising the heat to a hard boil.
- Use what you have. Frozen green beans can go straight into the pot. You can also swap in chopped zucchini or another quick-cooking vegetable, adding it near the end so it does not turn mushy.
- Keep the texture fresh. Add delicate greens at the end, and taste for lemon and salt after cooking. A little acidity brightens the soup without requiring extra salt.
Serving Suggestions
Serve the soup in warm bowls with crusty bread, garlic toast, or a grilled cheese sandwich for dipping. A simple green salad makes a fresh side, while a spoonful of grated Parmesan or a drizzle of olive oil adds richness at the table. For a vegan meal, use dairy-free bread and skip the cheese; check packaged broth and other ingredients if you need to avoid particular allergens.
Variations
For a different bean soup, replace the cannellini beans with chickpeas, butter beans, or drained kidney beans. To make the soup more substantial, stir in ½ cup small pasta or ½ cup pearl barley, but add extra broth as needed: pasta and barley absorb liquid as they cook. Follow the cooking time on the package and check for doneness before serving. For a spicier bowl, add a pinch of red pepper flakes with the garlic. You can also use chopped Swiss chard in place of kale; add its stems with the carrots and leaves near the end.
Storage and Reheating
Refrigerate leftovers in shallow, airtight containers within 2 hours of cooking (within 1 hour if the room is hotter than 90°F/32°C). Store for 3–4 days at 40°F/4°C or colder. For longer storage, freeze in suitable airtight containers, leaving a little room for expansion; use within 2–3 months for best quality. Thaw overnight in the refrigerator or reheat from frozen over low heat with a splash of broth or water. Reheat only the portion you need on the stovetop, stirring until steaming hot throughout, or in the microwave, stirring partway through. For food safety, reheat leftovers to 165°F/74°C; do not leave soup sitting at room temperature for extended periods.
Frequently Asked Questions
Can I make this soup with homemade vegetable broth?
Yes. Use 6 cups of homemade broth in place of the store-bought broth. Homemade versions can vary in strength and salt, so taste the soup near the end and season gradually.
Can I make the soup ahead?
Yes. The soup keeps well in the refrigerator for up to 3–4 days. The potatoes and beans may absorb some broth as it rests, so add a little water or broth when reheating if it has thickened.
How can I make it more filling?
Add pasta, barley, or extra beans, or serve it with bread. If cooking grains or pasta directly in the soup, add enough extra broth and allow for their cooking time; for easier leftovers, cook them separately and add to each bowl.
Can I use different vegetables?
Yes. Keep the total amount of vegetables similar and consider how quickly each cooks. Add firm vegetables such as cauliflower with the potatoes, and tender vegetables such as zucchini or spinach toward the end.
Why does my soup taste bland?
First check the salt, since low-sodium broth may need more seasoning. A small additional squeeze of lemon can also lift the flavor. Add salt and lemon a little at a time, tasting after each addition.
Is this recipe vegan and gluten-free?
It is vegan as written if the broth and other packaged ingredients contain no animal-derived ingredients. The listed ingredients are naturally gluten-free, but check product labels and avoid cross-contact if cooking for someone with celiac disease or a serious allergy.