When it’s cold outside, I love a big bowl for hearty vegetable soup for dinner. Soup recipes are easy to pull together, make a ton, and are a very comforting way to end the day. Plus, and this is a big plus, it’s something everyone in my family seems to enjoy. It’s another way I can fill my kids’ bellies with veggies.
How To Make White Bean Veggie Soup
This hearty vegetable soup is particularly easy to throw together. Chances are you probably already have all or most of the ingredients in your fridge or pantry already. But if you don’t there’s a handy shopping list at the bottom of this post for your convenience.
As with most soups, this one is easy to make your own. By that I mean that there is a lot of room for you to experiment and turn it into a soup full of your favorite veggies. If you aren’t a big fan of butternut, no biggie. Leave it out and use a different kind of squash or veggie. The kale is interchangeable with spinach, chard or even beet greens. We lovingly refer to this soup as “clean out the fridge” soup.
Bonus if you have leftovers from Sunday dinner you can turn those ingredients into a great soup to start the week. This soup is great on its own, ladled over hot rice or quinoa or with a big slice of homemade bread or a grilled cheese sandwich on the side.
Photos by Ana Stanciu
Hearty White Bean Vegetable Soup
- 1 Tablespoon olive oil
- 1 medium onion diced
- 2 medium carrots diced
- 2 celery ribs diced
- 1 large leek sliced into 1/2″ rings, washed well to remove any sand and drained in a colander
- 2 cloves garlic chopped
- 3 Tablespoons tomato paste
- 1 1/2 cups cooked white beans rinsed (one 15 ounce can or homemade from dry beans)
- 1 28 ounce can diced tomatoes
- 6-8 cups vegetable or chicken broth or water
- 2 sprigs fresh thyme
- 2 cups diced butternut squash
- 4-5 kale leaves ribs removed, roughly chopped
- salt and freshly ground black pepper to taste
- Heat oil in a large soup pot. Add the onion and cook, stirring often, until the onions starts to soften. Add the carrots, celery, and leeks. Continue cooking, stirring often, for about 5 minutes. Add the garlic and cook for another 30 seconds, being careful not to let it burn.
- Next add the tomato paste and stir well. Let cook for 30 seconds then add beans, diced tomatoes, broth, thyme, and butternut squash. Add salt and fresh ground black pepper, to taste. (It might not need much salt if the broth is salted.) Bring to a simmer and let cook for about 15-20 minutes, or until the squash is tender.
- Add the chopped kale and let cook for another 5-10 minutes. Taste and add more salt and pepper, if needed.
- Ladle into bowls and serve hot with warm rolls or bread on the side.