NEXT RECIPE >

Vegetarian White Bean Soup Recipe
Vegetarian White Bean Soup Recipe photo by Taste of Home
Next Recipe

Vegetarian White Bean Soup Recipe

Read Reviews
4.5 7 12
Publisher Photo
The home economists in our Test Kitchen simmered up this fresh-tasting meatless soup. Hearty with two kinds of beans, it makes a satisfying entree. Round out the meal with Walnut Zucchini Muffins or warm dinner rolls.
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:7 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 7 servings

Ingredients

  • 2 small zucchini, quartered lengthwise and sliced
  • 1 cup each chopped onion, celery and carrot
  • 2 tablespoons canola oil
  • 3 cans (14-1/2 ounces each) vegetable broth
  • 1 can (15-1/2 ounces) great northern beans, rinsed and drained
  • 1 can (15 ounces) white kidney or cannellini beans, rinsed and drained
  • 1 can (14-1/2 ounces) diced tomatoes, undrained
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon pepper

Nutritional Facts

1-1/2 cup: 171 calories, 5g fat (0 saturated fat), 0 cholesterol, 1047mg sodium, 25g carbohydrate (6g sugars, 7g fiber), 8g protein.

Directions

  1. In a large saucepan, saute the zucchini, onion, celery and carrot in oil for 5-7 minutes or until crisp-tender. Add the remaining ingredients. Bring to a boil. Reduce heat; cover and simmer for 15 minutes or until vegetables are tender. Yield: 7 servings.
Originally published as Vegetarian White Bean Soup in Simple & Delicious September/October 2006, p43


Reviews for Vegetarian White Bean Soup

AVERAGE RATING
(12)
RATING DISTRIBUTION
5 Star
 (10)
4 Star
 (0)
3 Star
 (2)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
MY REVIEW
suewerner User ID: 5756959 241038
Reviewed Jan. 4, 2016

"I made this soup as directed but I added 4oz can of chopped green chilies, and a 4oz can of chopped jalapenos, and added more cans of the beans. This soup came out really good. This recipe is a keeper. I also made some yeast rolls. I will make this recipe again."

MY REVIEW
katlaydee3 User ID: 3741999 155604
Reviewed Oct. 6, 2014

"This recipe had mixed reviews at my house. I thought it was just okay, somewhat better with Parmesan sprinkled on top. However, my niece who is a vegan loved it and quickly had 2 large bowls (without the Parmesan of course)."

MY REVIEW
Rtwgirl User ID: 7078145 154609
Reviewed Jan. 9, 2013

"Delicious and filling soup. I used solely northern white beans and it came out well. Served it to my family who also loved it. This will become a staple for us as it's rich with vitamins and minerals and extremely nutritious. Can't wait to make it again."

MY REVIEW
jmscoker User ID: 4615223 155598
Reviewed Dec. 10, 2011

"My first recipe using white beans. Not my favorite."

MY REVIEW
andys_girl1823 User ID: 4059075 158022
Reviewed Aug. 2, 2011

"This soup is absolutely amazing! I like to try to eat healthy but still have my food taste well. It quickly made it onto our regular dinner menu. Occasionally, I like to throw in a couple of handfuls of diced potatoes. I also like to up the healthy factor by using Organic broth and veggies."

MY REVIEW
jknight0012 User ID: 2594888 138089
Reviewed Dec. 1, 2009

"Tasty and healthy soup. Makes a great base for anything. For example I have thrown in a cup of cauliflower in the last 15 minutes of cooking. I also like to add an additional can of beans to make the soup heartier."

MY REVIEW
badgergirl User ID: 2400926 83146
Reviewed Mar. 17, 2009

"I didn't include the tomatoes because I'm tired of having tomatoes in soup... instead, I added 1/2 teaspoon garlic powder and 1/2 teaspoon salt to make up for some of the flavor. It was very simple and clean and wholesome... yum."

Loading Image