Italian Bean & Vegetable Soup

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!

prep time

20 minutes

cook time

35 minutes

servings

6
Italian bean and vegetable soup in a bowl

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!

Italian bean & vegetable soup in a bowl

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.
diced carrots, onions and celery on a cutting board with herbs, beans and canned tomatoes on the side
Italian Bean & Vegetable Soup in a pot
closeup of Italian bean & vegetable soup in a pot

How to Make Italian Bean & Vegetable Soup:

Here are the steps to make Italian bean & vegetable soup.

  1. 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.

  2. Cook the Vegetables

    Stir in the carrots and celery. Cook for another 5 minutes.

  3. 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. 

  4. 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:

Italian bean & vegetable soup in bowls
Italian bean & vegetable soup in bowls seen from the top
Italian bean and vegetable soup in a bowl
Print Pin
5 from 1 vote

Italian Bean and Vegetable Soup

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!
Course Soup
Cuisine Italian, vegan
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings 6

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

Store in airtight containers in the fridge for up to 4 days or in the freezer for longer. 
You can use canned beans or beans cooked from scratch
The cooking time will depend on the size of your vegetables. I recommend slicing the carrots and celery thinly and possibly cutting the larger slices in half.
Feel free to switch the vegetables in this soup to use up what you have.

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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Comments

2 responses to “Italian Bean & Vegetable Soup”

  1. Jamie Avatar
    Jamie

    5 stars
    This recipe is great! I used twice as much garlic, chicken Better than Bouillon instead of vegetable stock, a splash of white wine after the spices, and added half a teaspoon of red pepper flakes. Next time I will try using a quarter teaspoon instead and maybe more olive oil. Very tasty recipe and good herb proportions!

    1. Nourished by Caroline Avatar

      Hi Jamie, thank you for taking the time to share your feedback. I’m so happy that you enjoyed the recipe and those additions sound amazing! 🙂

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