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White Bean and Vegetable Soup with Fresh Herbs

35 minutes | Yield: 4-6 Servings

This hearty and flavorful soup is packed with protein from white beans and vegetables, and the fresh herbs add a delightful touch of the Mediterranean.


  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 2 cloves garlic, minced
  • 4 cups vegetable broth
  • 1 (15-ounce) can cannellini beans, drained and rinsed
  • 1 (15-ounce) can diced tomatoes, undrained
  • 1 cup chopped zucchini
  • 1/2 cup chopped fresh kale or spinach
  • 1 Soli Organic Bay Leaf
  • 1 sprig fresh Soli Organic Rosemary
  • 2 tablespoons chopped fresh Soli Organic Thyme
  • 1 tablespoon fresh Soli Organic Oregano
  • Salt and freshly ground black pepper, to taste
  • Freshly chopped Italian Parsley
  • Grated Parmesan cheese


  1. Heat olive oil in a large pot or Dutch oven over medium heat. Add onion, carrots, and celery and cook for 5 minutes, or until softened. Stir in garlic and cook for another minute.
  2. Pour in vegetable broth, diced tomatoes with their juices, cannellini beans, zucchini, kale or spinach, bay leaf, rosemary sprig, thyme, and oregano. Season with salt and pepper.
  3. Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until the vegetables are tender.
  4. Remove the bay leaf and rosemary sprig. Using an immersion blender or in batches in a blender, puree some of the soup to create a thicker consistency (optional). Season to taste with additional salt and pepper, if needed.
  5. Serve hot, garnished with fresh parsley and grated Parmesan cheese (optional).
  • You can substitute other white beans for cannellini beans, such as Great Northern beans or navy beans.
  • If you don’t have fresh kale or spinach, you can use 1 cup frozen chopped spinach, thawed and squeezed dry.
  • For a richer flavor, you can add a tablespoon of tomato paste along with the diced tomatoes.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.