A cozy Italian bean & vegetable soup. This easy recipe is lightly inspired by the popular minestrone soup, but without the added pasta. This nutritious soup can be made on the stovetop or in the slow cooker!
Looking for a cozy and nutritious soup that’s packed with vegetables and plant-based protein? This soup is for you. This recipe requires only 20 minutes of preparation and includes two different cooking methods – On the stovetop or with a slow cooker.
Italian Bean & Vegetable Soup Ingredients and Substitutions:
- Olive oil, salt and pepper
- Onions and garlic
- Vegetables: I recommend celery and carrots. However, you can add different vegetables if desired. If adding spinach, make sure to add it in the last minute of cooking as instructed in the recipe.
- Dried herbs: Oregano, basil and thyme.
- Canned beans: The recipe calls for kidney beans, but black beans, pinto beans and chickpeas would work too.
- Canned diced tomatoes and tomato paste
- Vegetable broth: I use unsalted. If you use salted vegetable broth, reduce the salt added and adjust to taste.
How to Make Italian Bean & Vegetable Soup:
Here are the steps to make Italian bean & vegetable soup.
- Cook the Onions and Garlic
In a large saucepan, heat oil over medium heat. Add the onions and garlic and cook until soft and fragrant, about 5 minutes. Add salt and pepper.
- Cook the Vegetables
Stir in the carrots and celery. Cook for another 5 minutes.
- Add the Remaining Ingredients
Add the thyme, basil and oregano. Cook for 1 minute, then stir in the tomato paste and cook for another 1-2 minutes. Add the diced tomatoes, beans and broth.
- Simmer
Bring to a boil over high heat, then reduce heat to medium and let simmer, covered for 35 minutes or until the vegetables have softened. Stir in the spinach in the last minute of cooking.
How to Make the Recipe Using a Slow Cooker:
If you want to make it using a slow cooker, add all the ingredients (except the spinach) in your slow cooker. Stir to combine. Cover and cook on low for 6-8 hours or on high for 3-4 hours until the vegetables are cooked. Stir in the spinach and let it cook one minute until soft.
More Plant-Based Soup Recipes:
- Creamy Carrot Lentil Soup
- Lentil Lasagna Soup
- Creamy Mushroom & Wild Rice Soup
- Creamy Chickpea and Rice Soup
- Simple Lentil Soup
- Creamy Chickpea Noodle Soup
Italian Bean and Vegetable Soup
Ingredients
- 1 tablespoon olive oil
- 1 medium yellow onion, finely diced
- 4 garlic cloves, minced
- 4 carrots, peeled and sliced (about 2 cups)
- 2 stalks celery, sliced
- 1/2 teaspoon salt, or more to taste
- Pepper to taste
- 2 teaspoons dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon dried thyme
- 1 can (5.4oz/156ml) tomato paste
- 1 can (28oz/796ml) diced tomatoes with juices
- 1 can (19oz/540ml) dark red kidney beans (see note)
- 4 cups vegetable broth, no salt added
- 1 large handful spinach (optional)
Instructions
Stovetop Method
- In a large saucepan, heat oil over medium heat. Add the onions and garlic and cook until soft and fragrant, about 5 minutes. Add salt and pepper.
- Stir in the carrots and celery. Cook for another 5 minutes.
- Add the thyme, basil and oregano. Cook for 1 minute, then stir in the tomato paste and cook for another 1-2 minutes. Add the diced tomatoes, beans and broth.
- Bring to a boil over high heat, then reduce heat to medium and let simmer, covered for 35 minutes or until the vegetables have softened. Stir in the spinach in the last minute of cooking.
Slow Cooker Method
- Add all the ingredients (except the spinach) in your slow cooker. Stir to combine.
- Cover and cook on low for 6-8 hours or on high for 3-4 hours until the vegetables are cooked. Stir in the spinach and let it cook one minute until soft.
Notes
If you make this bean and vegetable soup, be sure to leave a comment and/or give this recipe a rating! I love to hear from you guys. And of course, if you try this recipe, don’t forget to tag me on Instagram!
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