White Bean and Vegetable Soup Recipe

Name: White Bean and Vegetable Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 cups bread, day-old; 3 tablespoons olive oil, divided; 12 yellow onion, chopped; 4 garlic cloves, minced; 3 medium carrots, coarsley sliced; 3 celery ribs, coarsley sliced; 6 cups broth; 2 -4 cups cannellini beans, drained and rinsed; 14 12 ounces chopped tomatoes, with juice; 3 cups swiss chard, chopped; 2 tablespoons basil, chopped; 2 tablespoons cilantro, chopped; salt; pepper; parmesan cheese

Servings: persons

4 cups bread, day-old
3 tablespoons olive oil, divided
12 yellow onion, chopped
4 garlic cloves, minced
3 medium carrots, coarsley sliced
3 celery ribs, coarsley sliced
6 cups broth
2 -4 cups cannellini beans, drained and rinsed
14 12 ounces chopped tomatoes, with juice
3 cups swiss chard, chopped
2 tablespoons basil, chopped
2 tablespoons cilantro, chopped
salt
pepper
parmesan cheese

1
Preheat oven to 350 degrees.
2
Tear bread into bite-sized chunks and spread evenly on a rimmed baking sheet.
3
Drizzle with about 2 Tablespoons olive oil, season with salt and pepper, stir and bake until toasty- 10 to 20 minutes depending on your preference.
4
Allow for the fact that they will harden some after they are removed from the oven.
5
In a large pot, heat 1 Tablespoon olive oil over medium heat.
6
Add onion and garlic and cook until soft- about 5 minutes.
7
Add carrots and celery and continue cooking, stirring frequently, approximately 5 more minutes.
8
Add broth and beans and bring to a boil.
9
Reduce heat, cover, and simmer about 15 minutes.
10
Add tomatoes and chard, cover, and simmer another 15 minutes.
11
Just before serving, add basil, cilantro, salt and pepper to taste.
12
To serve, top each bowl of soup with several croutons.
13
Add grated parmesan if desired.

557

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 4 cups bread, day-old, 3 tablespoons olive oil, divided, 12 yellow onion, chopped, 4 garlic cloves, minced, and more.

Yes, White Bean and Vegetable Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

White Bean and Vegetable Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions