White bean and vegetable soup

A rustic, nourishing soup of white beans and vegetables, like a minestrone without the pasta. Rich in plant protein and fibre, it is a complete, comforting dinner that really sticks to the ribs.

Prep: 15 min  |  Cook: 25 min  |  Servings: 4  |  Difficulty: Easy

Calculated per serving from Anses Ciqual 2025 values for each ingredient, based on the quantities listed. Household measures (spoonfuls, items) use average weights. 248 kcal · 10 g protein · 23 g carbohydrate · 9 g fat

Ingredients

• 2 tins of white beans
• 2 carrots
• 2 sticks of celery
• 1 onion
• 1 tin of chopped tomatoes
• 2 tbsp olive oil

Method

1. Fry the onion, carrots and celery, all diced.
2. Add the tomatoes, white beans and water.
3. Simmer for 20 minutes.
4. Blend some of the soup to thicken it and serve with a drizzle of olive oil.

Nutritional benefits

White beans are an excellent source of plant protein, fibre and iron, very filling and with a low glycaemic index. Combined with vegetables, they make a complete, budget-friendly, 100% plant-based soup. Ideal for a nourishing dinner.

Variations and substitutions

• With pasta or rice for a full minestrone.
• With kale or spinach.
• With herbs: rosemary, thyme, basil.
• Spicier: chilli, Parmesan.

Storage and make-ahead

Keeps for 4 days and can be frozen: excellent for batch cooking. It thickens as it cools.

💡 Good to know

Blend a ladleful of soup and return it to the pan: it thickens and binds the broth without cream.

Related reading

Discover more vegetarian recipes · vegan recipes · high-protein recipes · gluten-free recipes · dairy-free recipes.

Ingredients in this recipe: white beans · carrots · celery · onion · tomatoes.

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