15 Minute White Bean Soup with Garden Vegetables
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This 15-minute White Bean Soup is a healthy, hearty soup packed with vegetables like onion, garlic, carrots, green beans, tomatoes, and spinach.
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Why I Love a 15-Minute Soup
You say… “15 minutes for a warm and yummy White Bean Soup?” And maybe question further, “For a cozy and hearty meal on a blustery day?”
While it may seem surprising, it’s possible and delicious! 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.
This soup is for those pipe-dream days.
It’s on those days that 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!
Prepping Ahead
When this soup is on the weekly dinner menu, I chop the onion, garlic, carrots, and green beans ahead—and green beans if I’m using fresh—most often on a Sunday afternoon. I 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 they give the soup a little kick, but you can use your favorite.
Green Beans
I love to use fresh green beans from the garden when available… but frozen works fine, too.
More Soup Recipes You’ll Love
- A Classic Ribollita: Tuscan Bean Soup Recipe
- White Bean Stew with Swiss Chard
- Easy Tortellini Soup with Chicken and Spinach
- 5 Easy Ways to Meal Prep and Healthy Recipes to Try
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15 Minute White Bean Soup with Garden Vegetables Recipe
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
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
I made for myself and my kids had a try and they loved it too.. I’ll be making more of this recipe!
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!
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!
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.