White Bean and Veggie Soup

White Bean and Veggie Soup

Two Chef Mission
White beans are a great replacement for meat in this hearty vegetable soup. Great for any time of the year.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Main Course, Soup
Cuisine American, Italian
Servings 2 people
Calories 161 kcal


  • Cutting Board
  • Chef Knife
  • Pot
  • Heat resistant spoon/spatula


  • 1/2 can White Beans
  • 1/2 each Onion diced
  • 1 each Carrot peeled and diced
  • 1/2 each Bell Pepper diced
  • 1 clove Garlic minced
  • 4 each Mushrooms chopped
  • 12-16 oz Vegetable Stock
  • 1 tsp Thyme
  • 1 Tbsp Olive Oil
  • Parmesan Cheese optional garnish
  • Salt as needed
  • Pepper as needed


  • Heat a pot on medium high, add in 1 Tbs oil. Add in the onion and carrot, season and cook 3 minutes.
  • Add in the garlic, mushroom, and bell pepper, cook 2-4 minutes. Add in thyme and stir in the beans.
  • Once mixed, stir in the stock and bring to a boil. Simmer 10-12 minutes, adjust seasoning and remove from heat
  • Garnish with parmesan if wanted.
  • Serve and enjoy!


Calories: 161kcalCarbohydrates: 19gProtein: 6gFat: 7gSaturated Fat: 1gSodium: 685mgPotassium: 351mgFiber: 4gSugar: 2gVitamin A: 446IUVitamin C: 1mgCalcium: 56mgIron: 2mg
Keyword beans, Italian, Mushroom, Recipes, Simple Recipes, soup, summer, vegetables, Vegetatarian
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