White Bean Veggie Soup
White beans and vegetables in a tomato base with Italian herbs and fresh lime.
- Prep
- 15 min
- Cook
- 25 min*
- Serves
- 2
Ingredients
- 1.5 cups white beans (soaked overnight and cooked until tender)
- 1 tbsp olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 2 medium tomatoes, chopped
- ½ cup green beans, chopped
- ½ cup asparagus, chopped
- ½ cup broccoli florets
- 1 small carrot, diced
- 1 tsp dried Italian herbs (oregano, thyme, rosemary)
- A few sprigs fresh basil or parsley, chopped
- Salt & pepper, to taste
- Juice of 1 lime
Nutrition
Per serving (1/2 of batch), estimated
- Calories
- 325 kcal
- Protein
- 16.9 g
- Carbohydrates
- 51.4 g
- Fat
- 7.8 g
- Fibre
- 13.3 g
Method
- 1
Cook the beans until tender. Blend half of them with a splash of water until smooth, keeping the rest whole for texture.
- 2
Heat olive oil in a large pot. Add onion and garlic, and sauté for 2–3 minutes until fragrant.
- 3
Add chopped tomatoes and cook down until they form a soft base.
- 4
Add green beans, asparagus, broccoli, and carrot. Sauté for a few minutes until slightly softened.
- 5
Add the blended beans and whole beans to the pot. Stir well and add a splash of water if needed to adjust consistency.
- 6
Season with dried Italian herbs, salt, and pepper. Let everything simmer until the vegetables are tender but not mushy.
- 7
Stir in fresh herbs and finish with a generous squeeze of lime juice.
- 8
Serve warm.
White beans make this soup both creamy and fibre-rich without needing cream. Blend only part of the soup if you want a thicker texture while keeping some whole beans and vegetables for bite.
Notes
Nutrition basis: 1½ cups cooked white beans; all vegetables and oil; excludes bread/grains. Estimates use USDA FoodData Central SR Legacy and label proxies; ingredient weights and brands vary. Total carbohydrate includes fibre.
* If using dried beans, add 8–12 hours soaking and 60–90 min cooking or until tender.