White Bean and Vegetable Soup

Hearty white bean soup with onions, cabbage, tomatoes, celery, carrots, potato, squash, broth, and Parmesan cheese.

Ready in:

  • Prep time: 15 minutes
  • Cook time: 1 hour, 50 minutes
  • Yield: Serves 4-6

Is it that time of year yet for hearty soups?

Maybe, maybe not.

In any case, this one is a family favorite, combining a potpourri of colorful vegetables with the creamy texture of white beans.

Want to make those beans from scratch? Here’s how to make them on the stovetop or in a pressure cooker.

Adapted from Bon Appetit magazine.

Ingredients

  • 2 15-oz cans cannellini or white kidney beans (or 1/2 lb dried beans, soaked overnight in water), drained
  • 1 tablespoon extra virgin olive oil
  • 1/2 large yellow onion, chopped
  • 1 tablespoon chopped fresh thyme
  • 2 garlic cloves, minced
  • 1/8 head of green cabbage, cut into 1/2 inch pieces
  • 1 cups chopped fresh tomatoes
  • 2 celery stalks, cut into 1/2 inch pieces
  • 1 1/2 carrots, cut into 1/2 inch pieces
  • 5 cups (or more) vegetable stock
  • 1 medium potato, cut into 1/2 inch pieces
  • 1/4 cup chopped fresh basil
  • 1/4 head of red cabbage, cut into 1/2 inch pieces
  • 2 zucchini or summer squash, cut into 1/2 inch pieces
  • 2 teaspoons salt
  • 1/2 cup grated Parmesan cheese
  • Tabasco sauce (optional)

Method

1 Cook onions, with thyme and garlic: Heat olive oil in a large pot over medium heat. Add onion, thyme, and garlic. Sauté 5 minutes.

2 Add green cabbage, tomatoes, celery, and carrots. Sauté 10 minutes.

3 Add beans, 5 cups of stock, potatoes, and basil. Bring to a boil. Reduce heat, cover and simmer for one hour.

4 Add red cabbage and zucchini. Add salt. Cover and simmer until vegetables are tender, about 20 minutes longer.

5 Serve: To serve, stir in the cheese. Sprinkle in a dash of Tabasco hot sauce if you want to give the soup a little zip.

Serve with ground pepper and bread.

Author: gen_gen