This Hearty Vegetable and White Bean Soup is a comforting, nutrient-packed dish perfect for any season. With a medley of fresh vegetables like onion, leek, celery, bell pepper, and zucchini, combined with the richness of white beans and the warmth of ginger and thyme, this soup offers both flavor and nourishment. The simple, yet savory broth base is infused with fragrant herbs, making each spoonful satisfying and wholesome. Whether served as a light lunch, a side dish, or a filling dinner, this soup is easy to make and even easier to enjoy.
Preparation Time
- Prep time: 15 minutes
- Cook time: 30 minutes
- Total time: 45 minutes
- Servings: 4-6
Ingredients
- 1 onion, chopped
- 1 leek, sliced
- 2 stalks celery, chopped
- 2 cloves garlic, minced
- 1-inch piece of ginger, minced
- 1.5 liters vegetable broth
- 1 bay leaf
- 1 red bell pepper, chopped
- 2 tomatoes, diced
- 1 zucchini, diced
- 100 g frozen peas
- 1 can white beans, drained and rinsed
- Salt, to taste
- Black pepper, to taste
- 1/2 teaspoon thyme
- Fresh parsley, chopped (for garnish)
Directions
Prepare the Vegetables:
- Heat a drizzle of olive oil in a large pot over medium heat.
- Add the chopped onion, sliced leek, and chopped celery to the pot. Sauté them until softened, about 5 minutes.
- Add the minced garlic and ginger to the pot, cooking for 1–2 minutes until fragrant.
Add the Broth and Base Ingredients: 4. Pour in the vegetable broth and add the bay leaf. Bring the soup to a gentle simmer.
Add the Vegetables and Seasonings: 5. Stir in the red bell pepper, diced tomatoes, zucchini, frozen peas, and white beans. 6. Season the soup with salt, black pepper, and thyme. Let the soup simmer for 10 minutes or until the vegetables are tender.
Finish the Soup: 7. Remove the bay leaf from the soup. 8. Stir in the fresh chopped parsley and mix well.
Serve: 9. Ladle the soup into bowls and garnish with extra parsley if desired. Serve warm and enjoy!
Serving Suggestions
- With a Slice of Crusty Bread: Serve this soup with a slice of crusty bread or a baguette to dip into the savory broth.
- Topped with Cheese: Add a sprinkle of Parmesan or vegan cheese for a creamy, savory finish.
- With a Side Salad: Pair with a light, fresh salad for a well-rounded, satisfying meal.
- As a Starter: Serve as a starter at dinner, followed by a protein-rich dish for a balanced meal.
Cooking Tips
- Use Fresh or Frozen Vegetables: You can substitute the fresh vegetables with frozen ones if you’re in a pinch, especially for peas or diced tomatoes.
- Add More Beans: Feel free to add extra beans for more protein and texture. Chickpeas or lentils would work well as substitutes.
- Adjust the Thickness: If you prefer a thicker soup, use an immersion blender to partially blend some of the soup before adding the parsley.
- Flavor Adjustment: Adjust the seasonings to suit your taste—add more thyme for extra earthiness or a splash of lemon juice for a zesty kick.
Nutritional Benefits
- Vegetables: Packed with fiber, vitamins, and minerals, the vegetables in this soup support overall health, from digestion to immunity.
- White Beans: White beans are an excellent source of plant-based protein, fiber, and iron, contributing to muscle repair and digestive health.
- Ginger: Known for its anti-inflammatory properties, ginger can aid digestion and provide a warming kick to the soup.
- Parsley: Rich in vitamins A, C, and K, parsley not only adds flavor but also supports bone health and immune function.
Dietary Information
- Vegan: This soup is completely plant-based, making it suitable for vegans and vegetarians.
- Gluten-Free: It is naturally gluten-free and safe for those with gluten sensitivities.
- Low-Fat: The soup is low in fat, making it a heart-healthy option.
- High in Fiber: The vegetables and beans provide a great amount of dietary fiber, promoting good digestion.
Nutritional Facts (Per Serving)
- Calories: 190 kcal
- Carbohydrates: 35g
- Protein: 8g
- Fat: 4g
- Fiber: 7g
- Sugar: 6g
- Sodium: 700mg
Why You’ll Love This Recipe
This Hearty Vegetable and White Bean Soup is the ultimate comfort food. It’s hearty yet light, filled with nourishing vegetables, and packed with flavor from fresh herbs and ginger. The white beans add protein and creaminess, while the variety of vegetables creates a rich, satisfying soup that will keep you coming back for more. Perfect for a cozy dinner, this soup is not only delicious but also healthy, making it an ideal addition to any meal plan.
Conclusion
This Hearty Vegetable and White Bean Soup is a simple yet incredibly flavorful dish that is both satisfying and nourishing. With a variety of vegetables, protein-packed beans, and a flavorful broth, it makes for a great meal any day of the week. Whether you’re enjoying it on a cold evening or as part of a light lunch, it’s guaranteed to warm you up and leave you feeling full and content. Serve it with your favorite bread, salad, or a dollop of sour cream, and you have a complete, wholesome meal.
Frequently Asked Questions
-
Can I use vegetable stock instead of vegetable broth?
Yes, vegetable stock works perfectly in this recipe as an alternative to vegetable broth. -
Can I freeze this soup?
Yes, this soup freezes very well. Allow it to cool completely before transferring it to an airtight container. It can be stored in the freezer for up to 3 months. -
Can I add meat to this soup?
Yes, you can add cooked chicken, turkey, or sausage for extra protein. Simply stir in the meat with the vegetables. -
Can I use different beans?
Yes, feel free to substitute the white beans with other beans such as kidney beans, chickpeas, or lentils. -
Can I make this soup spicier?
Yes, if you enjoy a bit of heat, you can add chili flakes or a dash of hot sauce to the soup. -
How can I make this soup thicker?
For a thicker soup, you can partially blend it with an immersion blender or mash some of the beans and vegetables to add body. -
Can I add potatoes to the soup?
Yes, potatoes would work great in this soup. Dice them up and add them along with the other vegetables to cook until tender. -
How long does this soup last in the fridge?
The soup will last for up to 4 days in the refrigerator. Store it in an airtight container and reheat when needed. -
Can I make this soup ahead of time?
Yes, this soup can be made ahead of time and stored in the fridge. The flavors actually deepen and improve as it sits. -
What can I serve with this soup?
This soup pairs wonderfully with crusty bread, a fresh green salad, or a side of roasted vegetables.