How long does easy veggie and cannellini bean soup [vegan] take to cook?

This soup typically takes 30-45 minutes from start to finish, including prep and cooking time.

Can I freeze easy veggie and cannellini bean soup [vegan]?

Yes! Most soups freeze well. Store in airtight containers for up to 3 months.

Why is easy veggie and cannellini bean soup [vegan] so quick to make?

The simple ingredients and streamlined technique make this recipe fast without sacrificing flavor or nutrition.

How long does easy veggie and cannellini bean soup [vegan] keep?

Store in the refrigerator for 3-4 days in an airtight container, or freeze for up to 1 month.

Is easy veggie and cannellini bean soup [vegan] gluten-free?

Check that all ingredients are gluten-free certified. This recipe is naturally plant-based and can be made gluten-free.

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Easy Veggie and Cannellini Bean Soup
[Vegan]

LW By: Linda Wagner

Author Bio

Linda Wagner is a skilled Nutrition Coach who utilizes a holistic methodology to invigorate the... Read More

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Discover more recipes with these ingredients

Easy Veggie and Cannellini Bean Soup [Vegan]

Are your weeknights busy? Fear not! This simple veggie soup is flavorful and filling enough to be a new staple meal. Serve it with a slice of toasted bread and experiment with different veggies every time you make it!

Ingredients You Need for Easy Veggie and Cannellini Bean Soup [Vegan]

6 carrots, peeled and cut into thin slices
6 stalks celery, cut into thin slices
1 large zucchini, thinly sliced into quarters
1 red onion, finely diced
4 -6 cloves garlic, minced
1 14-ounce can of diced tomatoes
1 14-ounce can of cannellini beans (also sometimes called navy beans)
1 3-ounce can of tomato paste
4 cups vegetable broth
4 cups of water
1 teaspoon dried Italian seasoning
1 teaspoon dried basil
A splash of white wine vinegar (optional)
Salt and pepper, to taste

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How to Prepare Easy Veggie and Cannellini Bean Soup [Vegan]

Place a large pot or dutch oven over medium-high heat. Add a dash of olive oil, minced garlic, diced onion, carrots, and celery. Sprinkle with sea salt and pepper and let cook, stirring occasionally until the onion is translucent (about 5-7 minutes).
Then add canned tomatoes, tomato paste, vegetable broth, spices, and water. Stir, and taste adding more sea salt as needed. Cover and let cook for about 20 minutes.
Next add drained cannellini beans and sliced zucchini. Taste again and adjust seasonings as needed. If the soup needs a little zing, add a dash of white wine vinegar. Cover and cook another 10 minutes, or until veggies are fully cooked.
Serve piping hot with toasted bread.