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.
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 minutesminutes
Cook Time 35 minutesminutes
Total Time 55 minutesminutes
Servings 6
Ingredients
1tablespoonolive oil
1mediumyellow onion,finely diced
4garlic cloves,minced
4carrots,peeled and sliced (about 2 cups)
2stalkscelery, sliced
1/2 teaspoonsalt,or more to taste
Pepper to taste
2teaspoonsdried oregano
1teaspoondried basil
1/2 teaspoondried thyme
1can (5.4oz/156ml)tomato paste
1can (28oz/796ml)diced tomatoes with juices
1can (19oz/540ml)dark red kidney beans(see note)
4cupsvegetable broth,no salt added
1large handfulspinach(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!
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!
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! :)
View Comments
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!
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! :)