15 Minute White Bean Soup with Garden Vegetables
You say… “15 minutes for a warm and yummy White Bean Soup?” “For a cozy and hearty meal on a blustery day?”
I say, “Yes!”
Any day of the week!
There are days when I love to simmer a stew or soup… all day long.
And then there are days when that is only a pipe dream.
It’s those days I pull out this healthy, hearty soup; packed with vegetables like onion, garlic, carrots, green beans, tomatoes, and spinach.
And I can’t believe it’s possible to deliver such a delicious soup… in 15 minutes– maybe less.
But it is!
A couple of notes on prep:
Prepping Ahead
When this soup is on the weekly dinner schedule, I will chop the onion, garlic, and carrots ahead. Green beans too if I’m using fresh. Most often on a Sunday afternoon. I will then refrigerate the chopped veggies in a sealed container until soup night.
Everything else is store-bought ready.
Tomatoes
This recipe calls for one can of diced tomatoes. I prefer fire-roasted tomatoes as it gives the soup a little kick. But use your favorite.
Green Beans
I love to use fresh green beans from the garden when available… but frozen works fine too.
15 Minute White Bean Soup with Garden Vegetables
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15 Minute White Bean Soup with Garden Vegetables
Do you have 15 minutes for a warm and yummy White Bean Soup? For a warm and cozy meal on a blustery day? For me? Any day of the week! Plus... it's healthy too and packed with vegetables like onion, garlic, carrots, green beans, tomatoes and spinach.
Ingredients
- 1 tablespoon olive oil
- 1 onion, diced
- 3 cloves garlic, minced
- 2 carrots, chopped
- 1 cup fresh green beans, cut (or use frozen cut -- super quick)
- 6 cups vegetable broth (or chicken broth)
- 1 15-ounce can diced tomatoes (I like Fire Roasted), drained
- 1 teaspoon sugar
- 1/4 cup grated Parmesan cheese
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- salt and pepper to taste
- 4 cans white beans, drained and rinsed
- 3 cups fresh baby spinach
Instructions
- In a large pot, heat olive oil over medium-high heat. When shimmering, add onion, garlic, and carrots; cook until the onion is softened, about 2 to 3 minutes. Add the broth, fresh or frozen green beans, tomatoes, sugar, Parmesan cheese, oregano, basil, salt and pepper.
- Bring the soup to a boil, reduce and simmer 5 to 7 minutes or until the vegetables are softened. Stir in the beans and spinach and continue to simmer until the spinach has wilted; 1 to 2 minutes more. Season to taste with salt and pepper.
- Ladle into bowls; top with freshly grated parmesan cheese, chopped fresh parsley, and red pepper flakes if desired. Serve warm and yummy!
Notes
Topping Ideas:
- 1/2 cup fresh grated Parmesan cheese
- bunch of chopped fresh parsley
- red pepper flakes
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Nutrition Information:
Amount Per Serving: Calories: 214Total Fat: 4gCholesterol: 7mgSodium: 695mgCarbohydrates: 35gFiber: 9gSugar: 4gProtein: 15g
Pretty tasty! I made this on a cold winter night and it definitely kept me warm. I only used three cans of beans and added them with the broth, and I added celery just because I had it on hand. I give this four stars because it’s definitely not a 15 minute recipe; 6 cups of broth takes 10 minutes to heat up alone! I would call it a 30 minute soup, and still worth it. Overall, a solid recipe to keep on hand!
Thanks, Kay for your rating and comment! I have a power burner that heats liquid really fast. It’s super helpful when I hear times. Thanks again!
The smell of this soup was pure heaven! I only used two cans of beans, though, and Romano cheese. One thing – the beans were a bit chewy, so I’d add them sooner. All in all, an absolutely delicious diabetic and vegetarian friendly soup!
Thanks for your comment, Marion! I feel the same way about that soup. It absolutely fills your house with wonderful smells! Healthy and easy — the best kind of soup.