Simple Vegetarian White Bean Soup

Got a few pantry staples on hand? Combine these with just a couple of fresh veggies to make this Simple Vegetarian White Bean Soup, an easy & satisfying Meatless Monday soup recipe that can be on your table in 35 minutes.

Course dinner
Cuisine soup
Keyword gluten free, soup, vegan, vegetarian, vegetarian soup, white bean soup, white beans
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 6 people
Author Rachel Singer


  • 1 Tbsp olive oil
  • 1/3 cup diced yellow onion
  • 2 medium carrots peeled and diced
  • 4 cloves garlic chopped (or 2 tsp minced garlic)
  • 3 cans Cannellini and/or Great Northern beans rinsed and drained
  • 4 cups vegetable broth
  • 1 can diced tomatoes I used petite diced
  • 1 tsp paprika
  • 1/2 tsp oregano
  • 1/2 tsp Italian seasoning
  • Black pepper to taste
  • Sea salt to taste
  • 4 oz fresh spinach


  1. Chop the onion, carrot, and garlic.

  2. Heat olive oil in a Dutch oven or soup pot over medium heat for 1-2 minutes (turn on the burner when you’re near done chopping the veggies). Add the chopped onion and carrot and saute for seven minutes or until veggies begin to soften, stirring occasionally.

  3. While the veggies are sauteing, rinse and drain the beans. Mash up half of the beans with a potato masher (or puree in a food processor if you prefer a thicker, smoother broth).

  4. Once veggies begin to soften, add the garlic and saute briefly. Stir in the broth, tomatoes, all three cans of beans, and all of the spices.

  5. Increase the heat under the pot to bring the soup to a boil. Once boiling, stir, reduce heat to medium-low, and simmer for 15 minutes, stirring occasionally.

  6. Stir in the spinach until wilted. Serve topped with shredded Parmesan, if desired.

Recipe Notes

I used two cans of Cannellini beans and one can of Great Northern beans in my soup today. This easy white bean soup is completely vegan, as long as you leave off the Parmesan cheese or use your own favorite substitute.