Vegetarian Bean Soup {a comforting 30-minute dinner! }

This vegetable and bean soup is filled with baby vegetables, butter beans and tomato broth and requires a piece of bread to clean the bowl. It also comes together quickly, which is a huge win on busy weeknights. You chop some vegetables, sauté them, add broth and beans, and then let the stove do the rest while you set the table or get everyone into the kitchen.

I love this recipe because it uses all the “odds” I have in the freezer. Half a zucchini? A handful of green beans? Lonely carrot? They all have a home here. Cannellini beans add just enough protein and cream to make the soup truly satisfying, without the need for meat or cheese.

The best part: this soup keeps well in the refrigerator and freezer. I almost always make a big batch so I have a comforting veggie lunch waiting for me over the next few days.

before starting

Here are some simple tips to help you prepare a successful Italian soup before you start cooking.

• Cut vegetables into small pieces: Chop carrots, celery, zucchini and onions into small, even pieces so they cook quickly and evenly, getting something in every spoonful.
• Use a good quality broth: Since broth is the base of your soup, choose a flavorful vegetable or chicken broth that you really like. If your soup is bland, your soup will be bland too!
• Rinse the beans: Rinse and drain cannellini beans before adding. This improves flavor, cuts out extra sodium, and prevents the broth from being too starchy.
• Fire Roasted Tomatoes: If you can, buy canned fire-roasted diced tomatoes for a deeper, slightly smoky flavor that makes the soup richer and comforting.

How to Make Vegetarian Bean Soup

Here’s a simple overview so you know exactly what to expect before you start cooking.

1. Stir-fried coriander

Heat olive oil in a large stockpot over medium-high heat. Add the onions, carrots and celery with a pinch of salt and cook until they begin to soften and smell sweet. Stir often so they don’t brown on the bottom of the pan.

2. Establish a flavor base

Add garlic, Italian seasoning and tomato paste. Cook until the garlic is fragrant and the tomato paste darkens slightly. This quick step caramelizes the tomato sauce and allows the spices to bloom, giving the broth a richer flavor.

3. Add vegetables, beans and broth

Add the zucchini and green beans and season lightly with salt and pepper. Stir to coat with tomatoes and spice mixture, then pour in diced tomatoes, cannellini beans and broth. Bring everything to a gentle boil, then reduce to a simmer so the flavors meld and the vegetables soften.

4. Finally add vegetables and seasonings

Once the vegetables are cooked to your liking, stir in the baby spinach. It only takes a minute or two for it to wilt. Taste the soup and add more salt, pepper, or Italian seasoning as needed. Ladle into bowls and add grated Parmesan cheese and fresh basil, if you like.

slow cooker method

Making this soup in the slow cooker is so easy and makes a great lazy dinner!

Start by sauteing onions, carrots, celery, garlic, Italian seasoning and tomato paste on the stovetop for best flavor. Then add all the ingredients except the spinach to the slow cooker and cook on low for about 6-7 hours, or on high for 3-4 hours. Stir the spinach during the last 10-15 minutes so it doesn’t wilt without overcooking.

Recipe Tips and Tricks

Here are the best tips and tricks for making this recipe come out perfect every time.

• Change vegetables: Use what you have on hand. Kale, mushrooms, bell peppers, leeks, or chopped cabbage all work well in this soup. Just add heartier vegetables early so they have time to soften.
• Increase protein: Double the beans, or add cooked shredded chicken, turkey, sausage, or ham to make the soup richer. This is a great way to repurpose leftover roast chicken or holiday ham. It’s also delicious with ham, like in this easy Ham and Bean Soup!
• Add noodles or grains: If you want a heartier minestrone-style soup, stir in cooked mini pasta, egg noodles, or rice at the end. To prevent the broth from becoming too starchy, cook the noodles or grains separately and add them to each bowl as you serve.
• Adjust thickness: If you want the soup to be thicker and richer, add another spoonful of tomato paste and stir, or simmer uncovered for a few minutes to allow the soup to reduce slightly. If the soup is thin, add a little more broth or water.
• Layered flavors: Add the Parmesan rind while the soup is boiling and remove just before serving, or finish with a squeeze of lemon and extra fresh herbs for a bright, restaurant-style finish.

Service concept

Here are some easy, delicious ways to turn this soup into a complete meal.

• Crusty bread or breadsticks: Serve with warm crusty bread or two-ingredient doughy breadsticks soaked in rich tomato broth.
• Easy side salad: Pair a bowl of soup with a large green salad or grain salad (such as wild rice salad with acorn squash) for extra color and fiber.
• Baked potatoes: Add some crispy baked potatoes on the side, or stir cooked potatoes directly into the soup for a heartier bowl.
• Cheese and herbs: Top each bowl with freshly grated Parmesan cheese, drizzle with a little olive oil, and sprinkle with fresh basil or parsley for extra richness and freshness.

Store and reheat

Here’s how to store and reheat minestrone soup so it tastes just as good next time.

• Store in the refrigerator: Let the soup cool completely, then transfer to an airtight container and refrigerate for 3-4 days. The flavor only gets better as it rests.
• Freeze for later use: Portion the cooled soup into freezable containers or bags and freeze for 4-6 months. Leave a little space at the top to allow the liquid to expand as it freezes.
• Reheat gently: Reheat on the stovetop over low to medium heat, stirring occasionally, until hot. You can also reheat it briefly in the microwave, stirring between each time so it cooks evenly.
• Remaining thoughts: Use leftovers as a base for “cheater” minestrone, add cooked pasta and add extra veggies and beans for a thicker stew, or spoon it over cooked farro, rice or quinoa for a heartier grain bowl.