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White Bean Vegetable Soup


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  • 2 Tbsp olive oil
  • 1 cup thinly sliced carrots
  • 1 cup diced onion
  • 3/4 cup diced celery
  • 1 medium zucchini, diced
  • 1 (15-oz can or 1 1/2 cups dried and cooked) can Great Northern beans or cannellini beans, drained and rinsed
  • 1 14-oz can diced tomatoes, undrained
  • 1 14-oz can fat-free, reduced sodium chicken broth or vegetable broth
  • 3 cups water
  • 3 Tbsp long grain brown rice
  • 1 tsp Italian seasoning
  • 1/2 tsp salt
  • 1/4 tsp fresh ground pepper
  • 1 1-lb pkg frozen turkey or beef meatballs, optional



Step 1

1. Heat oil in a large pot over medium-high heat. Add carrots, onion, celery and zucchini. Cook, stirring occasionally, until onion is softened, about 7 mins. Add beans, tomatoes, broth, water, rice, Italian seasoning, salt and pepper.
2. Cover and bring to a boil. Reduce heat and simmer 30 minutes.
3. If using meatballs, cook according to package directions. During last 10 minutes of cooking soup, add meatballs.


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