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
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.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 10 servings 1x
- Category: Soup
- Method: Cook
- Cuisine: Italian
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
Topping Ideas:
1/2 cup fresh grated Parmesan cheese
bunch of chopped fresh parsley
red pepper flakes
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!
Nutrition
- Calories: 214
- Sugar: 4 g
- Sodium: 695 mg
- Fat: 4 g
- Carbohydrates: 35 g
- Fiber: 9 g
- Protein: 15 g
- Cholesterol: 7 mg
Keywords: white bean soup, quick and easy soup, vegetable soup
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.
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!