White Bean Veggie Soup for #meatlessmonday

meatless monday

This soup is so easy and so good y’all.  I whipped it up on a (freezing cold)  Monday afternoon and we ate it all week long.  Make it, eat it, love it…share it with a friend or neighbor.  And when they ask you for the recipe, send them my way! xoxo



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5.0 from 1 reviews
White Bean Veggie Soup
Prep time
Cook time
Total time
Serves: 8 servings
  • 1 Tablespoon EVOO
  • 2 yellow onions
  • 6 stalks celery
  • 6 carrots ( I used a bag of shredded that I had in my fridge )
  • 1 clove garlic
  • 1 large can of diced tomatoes
  • 3 cans white beans ( I used a mix of northern and cannellini )
  • 1 yellow squash
  • 1 zucchini
  • 1 container of baby kale ( I used power greens: a kale, chard, spinach blend )
  • S&P
  • 1 box veggie stock
  1. Chop all your veggies to about the same size.
  2. In a dutch oven or heavy bottom pan heat the EVOO then add onions, celery, and carrots until tender. Add the garlic. Cook for two minutes and add the tomatoes and white beans. Simmer for ten minutes. Add the squash, zucchini, and greens. Top with stock and bring to a boil.
  3. Serve hot with S&P to taste. Could garnish with parmesan, pine nuts, and additional greens.

4 comments on White Bean Veggie Soup for #meatlessmonday

  1. Carol Quibell
    03/04/2016 at 2:46 pm (3 years ago)

    Sounds great! Do you drain and rinse the beans?

    • Rachel
      03/08/2016 at 2:16 pm (3 years ago)

      I do!

  2. Alison
    03/07/2016 at 11:53 am (3 years ago)

    We made this recipe but changed it slightly: used a can of Rotel Tomatoes for a little kick! Even the kid who doesn’t eat soup loved it :)

    • Rachel
      03/08/2016 at 2:16 pm (3 years ago)

      Alison that’s awesome, thanks for letting us know!


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