Mediterranean White Bean Soup

5 from 4703 votes

Try this vegan Mediterranean White Bean Soup for lunch or dinner. It's a quick gluten free soup recipe that's filled with vegetables and plant-based protein.

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If you’re looking for more white bean soup recipes that are going to fill you up and give you energy, this Mediterranean White Bean Soup is definitely one to try! It’s a super easy recipe to make with no fancy ingredients or complicated steps. And you can use canned white beans to make it even faster and easier.

Close up shot of white bean soup topped with parmesan cheese with a spoon inside bowl
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My white bean soup is a hearty vegan soup with 15 grams of protein per serving, thanks to those powerhouse beans! The white beans are the essence of the soup because they are naturally creamy, making the soup rich without adding any dairy.

Recipe At a Glance

Cuisine Inspiration: Mediterranean
Primary Cooking Method: Simmering
Dietary Info: Vegetarian (can be vegan if parmesan is omitted)
Key Flavor: Savory and Earthy with Herbs
Skill Level: Easy

Summary

  • Comfort Made Easy: This white bean soup blends comfort with convenience, proving that wholesome food doesn’t need to eat up your evening. It’s the kind of recipe that fits perfectly into your life, no matter how busy.
  • A Bowl Full of Goodness: With ingredients like fiber-filled beans and vitamin-packed veggies, this soup is a straightforward way to feed your body and soul. It’s nutritious without being over the top.
  • Speedy Dinner Solution: Ideal for when time isn’t on your side, this white bean soup comes together quickly, making it a reliable pick for last-minute meals that still need to feel complete and satisfying.
  • Customize on a Whim: The real joy of this soup? It invites you to make it your own. Whether you stick to the recipe or riff with what’s in your fridge, it’s all about making a meal that feels right for you.

Recipe Video Tutorial

Ingredients to Make White Bean Soup

Ingredients to make the vegan soup recipe
  • White beans: This is the base of the recipe, so you’ll need 3 15-ounce cans of white beans. You can use navy beans, cannellini beans, Great Northern beans or any white beans.
  • Onions, carrots, & celery: This forms the mirepoix of the soup base, which is essentially the aromatics that flavor this soup and many others.
  • Garlic: Minced garlic or garlic paste, fresh garlic or frozen garlic, it all works in this white bean soup so you can use what you have. I love freezing garlic and using it in soups or other recipes that require cooking.
  • Vegetable Broth: Look for one made with simple minimal ingredients. You can use low sodium or regular. If you use low-sodium, you may need to add more salt. Also, a homemade veggie stock is great here too!
  • Herbs: Fresh or dried work here. If you’re using fresh, you’ll want about 2 tablespoons total compared to 2 teaspoons total for dried. Since it’s a Mediterranean white bean soup, I think thyme or oregano work really well with the flavors.
  • Spinach (optional): You can use other greens too like kale or collard greens.
  • Grated Parmesan Cheese (optional): This is for topping at the end, but you can leave it out to keep it vegan.
  • Use any bean you’d like! You can make this soup with other types of beans or even chickpeas if you’d like. For convenience purposes, I use canned beans. However, you can start with dried beans and soak them overnight instead.
  • Meat or No Meat: For an extra protein punch, tossing in some diced chicken or sausage can transform this dish into a heartier meal. Vegetarians can amp up the protein with quinoa or an extra can of beans.
  • Boost the Flavor: Herbs and spices are your friends. A pinch of smoked paprika, a dash of cumin, or some fresh rosemary can elevate the flavor profile without overpowering the soup’s comforting essence.
  • Toss in Some Extras: Enhance the soup with whatever you have on hand, like leftover rice for added bulk or diced zucchini for a fresh veggie boost. It’s a clever way to reinvent the dish and clear out the fridge.
  • Make it extra creamy by stirring in some cashew milk. This is optional but adds a rich and creamy flavor to the soup while still keeping it vegan.

How to Make White Bean Soup With A Mediterranean Flare

  1. Add onions to a large preheated pot and cook until translucent. Add the garlic, carrots, celery, thyme, oregano, salt, and pepper, and cook just slightly.
  2. Add vegetable broth and beans, bring to a boil, reduce heat and simmer.
  3. Top with spinach.
  4. Stir in the spinach and continue to simmer until the spinach wilts.
Collage showing steps to make white bean soup - saute onions, then add carrots and celery

Tips for Making the Best White Bean Soup

  1. Allow the beans to simmer with the broth. Since the canned beans are already cooked, it may seem unnecessary to add them to the soup until the very end. However, they actually absorb all the flavors of the soup, and soften to lend a creaminess to the soup. So make sure to add them when the broth goes in.
  2. Stir the soup while it simmers. The canned white beans are very tender so they naturally make the soup thicker. But if you stir the soup and slightly mash the beans with a wooden spoon occasionally, it helps to break them down a bit more.
  3. Don’t Skip Sautéing Your Veggies: This step isn’t just about cooking; it’s about getting those deep, sweet flavors from your onions, garlic, carrots, and celery. It lays down the flavor foundation that makes your soup so good.
  4. Be Smart with Seasoning: Go easy with the salt and pepper at the start. It’s all about balance, and you can always add more later once the flavors have had a chance to mingle and get to know each other.
Completed Mediterranean White Bean Soup after cooking in a large pot

What to Serve With This Mediterranean White Bean Soup

How to Store & Reheat White Bean Soup

Pop your leftover white bean soup in an airtight container and stash it in the fridge. When you’re ready for round two, you can reheat it on the stove over medium heat until it’s warmed through. If it’s a bit thick, splash in a little water or broth to get things moving again.

How Long Will White Bean Soup Last in the Fridge?

Your soup should keep for about 3-4 days in the fridge. Just make sure it’s cooled down before you put it away, and you’re all set for a quick grab-and-reheat meal.

Can I Freeze this Soup?

Yes, this soup freezes very well, so you can certainly make a big batch and freeze them for up to 3 months. I recommend freezing in individual portions for easier thawing.

Frequently asked questions

Can I use dry beans?

Yes, you can use dry beans, but I would recommend making them in advance and then adding to the soup. For 3 cans of beans, I recommend 2 ¼ cups dried beans. You can cook them in an instant pot or on the stove according to package instructions.

Can I make this soup without a blender for a chunkier texture?

Absolutely! If you prefer a chunkier soup, skip blending it. Instead, mash some of the beans with a fork or potato masher to thicken the soup slightly while keeping it hearty.

My soup tastes bland; how can I enhance the flavor?

Seasoning is key. Don’t forget to taste your soup as you go. If it’s bland, consider adding more salt, pepper, or even a dash of acid like lemon juice or vinegar to brighten the flavors. Fresh herbs added at the end can also make a big difference.

The soup’s flavor is too strong; how can I mellow it out?

If the flavors are too intense, adding a bit more broth or water can help. You can also incorporate a dollop of cream or Greek yogurt to add creaminess and balance out the stronger flavors.

Mediterranean white bean soup in a large white bowl

This Mediterranean white bean soup is the perfect comfort food for cold winter days. It’s a thick hearty soup that’s gluten-free and absolutely tasty! I love that it has a rich taste that works as a side soup or a complete dinner option with 15 grams of protein per serving!

More Vegetarian Soup Recipes:

If you try this feel good Mediterranean White Bean Soup recipe or any other recipe on Feel Good Foodie, then don’t forget to rate the recipe and leave a comment below! It helps others who are thinking of making the recipe. We would love to hear about your experience making it. And if you snapped some shots, share it on Instagram so we can repost on Stories!

This recipe was originally published January 24, 2019 and has been recently updated with a slightly modified recipe and new photography.

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Mediterranean White Bean Soup

Try this vegan Mediterranean White Bean Soup for lunch or dinner. It's a quick gluten free soup recipe that's filled with vegetables and plant-based protein.
5 from 4703 votes
Servings 6 servings
Course Soup
Calories 301
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
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Video

Ingredients
  

  • 1 tablespoon olive oil
  • 1 large onion chopped
  • 2 garlic cloves minced
  • 3 large carrots chopped
  • 3 celery stalks chopped
  • 6 cups vegetable broth
  • 1 teaspoon dried thyme
  • 1 teaspoon oregano
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • 3 (15-ounces) canned white beans drained and rinsed
  • 5 ounces baby spinach
  • Grated parmesan cheese for serving

Instructions

  • In a large pot or saucepan, heat the olive over medium high heat. Add onions and cook until onions are translucent, about 5 minutes. Add the garlic, carrots, celery, thyme, oregano, salt and pepper, and cook for an additional 2-3 minutes.
  • Add vegetable broth and beans, bring to a boil, reduce heat and simmer for 15 minutes to combine all of the flavors together.
  • Stir in the spinach and continue to simmer until the spinach wilts, about 2 minutes
  • Remove from heat, sprinkle grated parmesan cheese, if desired, and serve immediately.

Notes

Storage: Store any leftovers in an airtight container. They will last about 4-5 days in the fridge.
Freezing Instructions: You can also freeze the soup for up to 3 months. I recommend freezing it individual portions for easier thawing. To re-heat, thaw in the fridge overnight and microwave until heated through. Or simply microwave straight from the freezer until heated through.
Substitutes: For best results, follow the recipe as is. However you can omit some vegetables as you see fit and add others you enjoy.

Nutrition

Serving: 1bowl, Calories: 301kcal, Carbohydrates: 57g, Protein: 18g, Fat: 3g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Sodium: 436mg, Potassium: 1282mg, Fiber: 14g, Sugar: 4g, Vitamin A: 7334IU, Vitamin C: 11mg, Calcium: 212mg, Iron: 8mg

Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.

Course: Soup

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Recipe Rating




Comments

  1. Deb says:

    Made this soup today as I had a bag of dried white beans in my cabinet. The soup turned out so good! Even though I soaked the beans overnight, it took them about an hour on slow simmer to become as tender as I’d like. The result has been a great great soup to add to.my meal planning. I’m putting some in the freezer & sharing some. I did add a splash of vinegar to brighten the flavors just before eating – probably could use lemon as you’ve shown in other recipes. My mom often used one or the other & it’s a nice option. Thank you!

    1. Yumna says:

      Love the idea of a little vinegar to brighten the flavor, thanks for sharing!

  2. Angela M says:

    Love this dish! I have made it at least four times, and have passed it on to friends via your link. I did add sautéed seasoned chicken, rice, smoked paprika, and sweet peas (last few minutes) to the dish. It’s so good and makes enough for several meals.

  3. Kathy Wells says:

    Looks like something I want to make

    1. Yumna says:

      Hope you love it!

  4. Nellie says:

    This was delicious! Nice and hearty.

  5. Fatima says:

    Amazing recipe as always! I added some chicken in mine to make it even heartier and it came together perfectly!

    1. Yumna says:

      So happy you enjoyed it!

  6. Adina says:

    It was very tasty and fresh

    1. Yumna says:

      So happy you enjoyed it!

  7. Diana Williams says:

    I made this soup this week and we absolutely loved it. I made a large amount so I could freeze some and share some with my sisters. This is definitely a keeper!!

    1. Yumna says:

      So happy you liked it, and so smart to freeze some for later!

  8. Janet says:

    Easy to make, and again family approved.
    Love it love it

    1. Yumna says:

      Yay! Love to hear it!

  9. Helen Tait says:

    Can you confirm if that you use 3 tins of beans

    1. Yumna says:

      Yes, that is correct!

  10. Angela M says:

    The soup was absolutely delicious! I sautéd the chicken in Bruschetta Seasoning Mix by McCormick. I prepared rice and added it at the end. I made a pan of cornbread and my family loved it!!!

    1. Yumna says:

      Sounds so good!

  11. Lori says:

    I have to tell you both my husband(Cypriot) and myself love the flavours and simplicity of this soup. I used dry navy beans and have added it to our winter soup rotation. Thank you!

    1. Yumna says:

      I so happy you love this one. Love that you use dried beans!

  12. Kathi Bloy says:

    Delicious soup. I added a little Italian sausage for extra flavor. We’ll be making this again.

    1. Yumna says:

      Yay, so glad you enjoyed this soup!

  13. Brian says:

    My senior diet needs more of these plant-based foods.

    1. Yumna says:

      It packed full of plants, thats for sure!

  14. Pamela says:

    Love this soup for its flavor, easy prep and flavor! I do make it thicker by either mashing up and adding an extra can of rinsed, drained beans, or by taking about 2 cups of soup and pureeing it in my blender (being extra careful with the hot liquid 🙂

  15. Heather says:

    My husband and son are spending the weekend at an outdoor hockey game so I think this is perfect to warm them up. Can’t wait to try it.

    1. Yumna says:

      Sounds like a great idea to warm up with this after a weekend in the cold!

  16. Lori says:

    I saw this recipe and decided to make it for a friend who was ill. She loved it and my husband said it was even better the next day. Made as directed with the addition of some shredded chicken. Yummy!

    1. Yumna says:

      I’m so happy to hear, what a kind friend you are!

  17. Melissa D. in TX says:

    Great “Meatless Monday” recipe! We all loved it! And it was so easy to make. Used a can each of navy, cannellini and Great Northern (for variety). Only addition was to add some lime juice to each bowl before eating (we love our citrus!).

  18. Theresa says:

    This is on the menu for tomorrow. Thank you for another great recipe! You don’t by any chance have any details on the serving bowls in the video. They are absolutely perfect 🤩

  19. Elizabeth says:

    Simple and delicious = simply delicious x

    1. Yumna says:

      So happy you enjoyed it!

  20. Mitzi says:

    Looks good

    1. Yumna says:

      Thanks!

  21. Stephanie Angelica says:

    Thank you so much for a healthy simple meal, going to make this today.

    1. Yumna says:

      So happy you enjoyed this soup!

  22. Stacy says:

    Have not made this yet but I am looking forward to the flavors! Sounds like an amazing mix and I love white beans!

    I’m wondering if this can be done in a slow cooker?

    1. Yumna says:

      Hi Stacy! If your slow cooker has a saute function, yes! I would say once assembled you could slow cook on low for 3 to 4 hours. If your machine does not have that feature, you could always transfer the soup from the stove top to slow cooker.

  23. JB says:

    I made this for the first time tonight and it is now our favorite healthy soup! I followed the recipe exactly except for substituting the broth with vegetable stock to save myself a trip to the store. My husband loved it, thank you!

    1. Yumna says:

      Yay! So glad you liked it.

  24. Chandra says:

    At first I thought there was no way this soup was a ten. I tasted it before it came to a boil and was like blah. Once it boiled down the beans made it so creamy and delicious. I left off the Parmesan and it was still amazing. It reminds me of the old Campbell’s beans with bacon soup.

    1. Yumna says:

      So glad you liked it!

  25. Theresa says:

    Looking forward to try it

    1. Yumna says:

      Hope you enjoy it!

  26. Linda says:

    My husband wasn’t exactly thrilled when I said I was making something healthy, but he really loved this and went back for seconds. I will definitely be making it again. I only had two cans of white beans, so I added one can of garbanzo beans. Delicious!

    1. Yumna says:

      So great to hear, thanks for sharing!

  27. Shelly says:

    I made this soup with some adjustments because I had already soaked my white northern beans overnight. I also bought and boiled smoked turkey legs in chicken broth. Once the Turkey legs were close to being done, I added the beans and rest of recipe ingredients. It turned out amazing. Next time, I’d like to try it w/o the turkey but with still with the dried beans.

    1. Yumna says:

      Sounds wonderful, thanks for sharing!

  28. Lori says:

    Delicious! I have made this soup several times and I love it! So good!!!

    1. Yumna says:

      Yay, thanks so much!

  29. Bryan says:

    I’ve made this a few times via a slow cooker and it’s become a family favorite! Great recipe!

    1. Yumna says:

      So glad to hear!

  30. Terilee says:

    I’ve made this soup twice now; and ill be making it again next week. It made it on my Top 5 Soups list. It’s simple, quick, packed with flavor and healthy!

    1. Yumna says:

      Aww thanks so much!

  31. Shelley says:

    I made this today, exactly like the recipe, and it was absolutely delicious!! I think sprinkling parmesan cheese before eating really makes a difference. I’ll definitely be making this again.

    1. Yumna says:

      Thanks so much!

  32. Martina says:

    Have you ever made with dried beans instead of canned? My store was out so I’m going to try dried. I’ve soaked overnight but do you know if I need extra cook time or to cook separately? Thank you!

    1. Yumna says:

      Hi there! Yes, you would need to cook the beans after they soak before adding them to this soup. You can follow the directions on the package of your beans for cooking times.

  33. Jen says:

    Delicious! I was looking for a vegetarian soup- “white color” and not cream based for my “Flight of Soups”- for Book Club. This is perfect!

    1. Yumna says:

      What a fun theme! Glad you enjoyed this recipe.

  34. Lani Hoeh says:

    AWESOME! 🙂

    1. Yumna says:

      So glad you liked it!

  35. Jane says:

    Skip adding any salt. It was too salty for me and I only added a 1/2 t. And I used 2 cans of beans, not 3. That was plenty. Otherwise, it was very good

    1. Yumna says:

      Thanks for your feedback.

  36. Taylor says:

    This soup was so delicious! I cooked the carrots and celery a little longer than it called for but still kept it a little crunchy. I also used low sodium organic veggie stock and added salt as needed. The Parmesan made it even more yummy

    1. Yumna says:

      Glad you enjoyed it!

  37. Amy says:

    If you do not absolutely LOVE oregano, do NOT make this soup. It could be doctored up to be okay but I will not be making this one again.

    1. Yumna says:

      Sorry this didn’t come out as you expected. There is only 1 teaspoon of oregano in this recipe, which is not much considering the amount of liquid it calls for, but you can certainly skip it if you do not like the flavor.

  38. M. P. says:

    Hi! How many servings does the 1 x recipe make? Thx! Excited to try the recipe.

    1. Yumna says:

      Thank you! This makes 6 servings.

  39. Kim says:

    Yummy! Substituted chicken stock. Keeping it in our regular winter meals rotation. Thank you.

    1. Yumna says:

      Great to hear!

  40. Angela C says:

    This soup is amazing I’m in the uk, I used one large carrot, a medium onion one courgette tinned butter beans or cannellini beans, spinach everything in the recipe. I used 2 pints of vegetable stock gluten free and I added a tin of chopped tomatoes.

    Thankyou for this wonderful recipe I don’t understand the comments saying it’s not tasty, I think they could have got the amounts wrong, keep trying it is very good.

    1. Yumna says:

      So glad you enjoyed it!

  41. Jessica says:

    This soup is now one of my favorite soups! I recently developed an allergy to tomatoes and have missed soup! This made my week! 🙂 I did make some substitutes such as I added ground chicken, used chicken broth, kale instead of spinach and added some Italian season!!

    1. Yumna J. says:

      So happy to hear that you liked the soup!

      1. Judy LePori says:

        Soup was very good. I enjoyed it very much.

        1. Yumna J. says:

          Yay!! So happy to hear that, Judy!

  42. Summer says:

    This is delicious! Thank you for a yummy healthy recipe!

    1. Yumna J. says:

      You’re so welcome!!

  43. Lance says:

    I used white onion, better than bouillon vegetable base, fresh thyme and oregano and then used 1 can each of cannellini, garbanzo and great northern beans and added baby white potatoes (cooked with soup for 20 minutes before adding beans)- came out absolutely fantastic.

    1. Yumna J. says:

      So glad you liked it, Lance!

      1. Cindy says:

        This was a yummy and easy recipe! I did add potatoes as someone suggested. I will be making again 🙂

        1. Yumna J. says:

          Thank you so much!

  44. Thomas says:

    Absolutely delicious! I made this yesterday for dinner last night. It was a huge hit with the family and friends!

    1. Yumna J. says:

      Thank you so much, Thomas!! So happy to hear that!

  45. CYNTHIA says:

    Is one serving equal to one cup?

    1. Yumna J. says:

      It’s about 1 1/2 cups. The servings and nutrition information is really a rough estimate, I hope you enjoy!

  46. Gummy says:

    Quick. Easy. Delicious. I feel nourished! Thank you for a great recipe.

    1. Yumna J. says:

      Thank you so much for making it!!

  47. Stephanie says:

    I will admit that I made this without the carrot and celery (didn’t have them) or the spinach (forgot to add) but even my kiddos gave it five stars! They probably would have been a solid 3 to 4 with the other veggies. I am impressed!

    1. Yumna J. says:

      LOL so glad you and your kiddos enjoyed, Stephanie!

  48. Corinne says:

    Perfection! Easy to make. I used fresh herbs and added a spoonful of Better Than Bullion to make the broth more flavorful. So Good!

    1. Yumna says:

      Yay, so happy you enjoyed this!

  49. Tabitha Abel says:

    This soup is amazing! It’s as good as it looked. I’ve been making this steady rotation for 3 years now. It’s a hit every time! I do substitute chicken broth and spinach for kale based on preference and nutritional needs. When I chop the carrots and celery, I chop the whole package then freeze what’s left for other soups. Thank you.

  50. romanita partington says:

    Love this soup

  51. Stephanie says:

    I assume you’re referring to vegan parmesan cheese if it’s a vegan recipe?

    1. Yumna says:

      The parmesan cheese is optional so you can either leave it out to keep things vegan, or use a vegan cheese if you prefer.

  52. Faiza says:

    This soup is absolutely delicious and easy! I added a little bit of lemon juice and swapped out parsley for coriander and it tasted delish. Thank you so much for such an amazing recipe. Parmesan was perfect at the end.

    1. Yumna says:

      So glad you enjoyed it!

  53. Kim says:

    I always add the rind from the parmesan, it takes this already yummy soup to the next level!

    1. Yumna says:

      Such a smart tip, thanks for sharing!

  54. Cheryl says:

    Since I found this recipe I’ve made it at least once a week. I hate cooking but LOVE this. I use garlic and onion powders and McCormick Italian seasoning instead of herbs. I toss in a can of carrots and tons of spinach at the end. No fuss cooking! No Parmesan but if I ever serve it to company I’ll offer that.

    I’m on a weight loss journey and this is satisfying. Although, admittedly, sometimes I eat the whole pot. But it’s the only thing I eat that day.

    Thank you for sharing this!!!!!!

    1. Yumna says:

      Thanks for sharing your clever tweaks, so happy you love the recipe!

  55. Cheryl says:

    I made this tonite and it is delicious! Adding the parmesan on at the end, perfect! Thank you for the great recipe.

    1. Yumna says:

      Yay, so happy to hear!

  56. Linda says:

    I made this tonight! Exactly as recipe! So delicious and comforting. Served with parsley and cheese as recommended and just added a dash of Tabasco. Omg!!!! Bomb!

    1. Yumna says:

      So glad you loved it!

  57. Jackie says:

    This was really good! It cooked up perfectly and had great flavor. I added ground turkey and used 1 can canellini beans and 1 can chickpeas. Thank you

    1. Yumna says:

      Yum, these sound like really tasty tweaks on the recipe!

  58. Jenny says:

    Delicious. I didn’t change one thing about the recipe (rare to see, I know). Parmesean on top was a good touch.

    1. Yumna says:

      Glad you liked it!

  59. Jackie says:

    I’ve made this soup several times and its always a hit! I add 16 oz of lean organic ground turkey and decrease the beans to just 1 can for dietary purposes and it is still delicious!

    1. Yumna says:

      Sounds like a great, protein-packed swap!

  60. Shelly says:

    Starting to eat Mediterranean to reduce our cholesterol and came across this recipe 🙂 My husband and I love it! I made it with 4 cups of water and 4 teaspoons of Better than Boullion vegetable broth base, 2 cans of cannellini beans because it is just the two of us. I also used fresh thyme because I had some and frozen spinach. There was enough for lunch the next day – yum!!

    1. Yumna says:

      Yum, so glad you enjoyed it!

  61. Simeren says:

    I have not made this soup yet, but am looking for a vegan and gluten free soup that will sit in a crockpot so that we can serve the judges lunch, during an all day tournament. Would you recommend starting in the morning and then adding the spinach, say, 30 minutes before serving?

    1. Yumna says:

      I would recommend making the soup ahead on the stove top per the directions in the recipe, and leaving the spinach out. Then, the day you need to serve it, I would reheat it using the high setting of the slow cooker for several hours, then add the spinach about 20 minutes before serving. Hope this helps!

  62. Mabel says:

    Soup is easy to make and very tasty..but..I think it only needs 1tsp..of thyme rather than 2..

    Only had 4 cups of vegetable broth..so added 2 cups of chicken broth with to add to it.

    Really good soup

    1. Yumna says:

      So glad you liked it!

  63. Sarah K says:

    I love this recipe! I’ve made it a few times. The only issue I keep having though is how long everything cooks for. I usually have to add an additional 30 minutes. I have an electric stove though, so I wonder if that’s the problem 🤔

    1. Yumna says:

      I would say try cooking the vegetables a bit more before adding the broth. Since you mentioned you have an electric stove, it may be taking the veggies longer to soften while sautéing. Once they have a little bit of give to them, then add the stock and see if that helps with the cook time!

  64. Dan K says:

    We make one day a week vegan. This was perfect. Thank you for the recipe!

    1. Yumna says:

      Love that idea, glad this recipe was a hit for your vegan night!

  65. Maria M says:

    Delicious and simple to make! Love it!!!

    1. Yumna says:

      Yay, so glad you loved it!

  66. Steve B says:

    This is delicious, easy and healthy. Have made it numerous times!

    1. Yumna says:

      So happy to hear it has become a favorite for you, thanks for sharing!

  67. Lisa says:

    This soup was so tasty. I added some fresh squeezed lemon juice, which was a nice addition.

    1. Yumna J. says:

      Love the addition of lemon juice, thanks for sharing and glad you liked it!

  68. Kelly says:

    I was searching for a pescatarian bean recipe and this was delicious. I save my vegetable scraps and make my own vegetable broth and homemade broth adds tons more flavor! This recipe is easy, super healthy and filling.

    1. Yumna J. says:

      Love that you made your own broth, what a great way to reduce food waste and add tons of flavor! Glad you enjoyed the soup!

  69. Kim H. says:

    Love this simple soup. Added extra garlic and spices. I also used lots of spinach. Topped with Nutritional
    Yeast and it was delicious. Make it to taste. That’s what cooking is all about! Third time making! Easy and inexpensive!

    1. Yumna J. says:

      So happy to hear that you liked it, Kim!

  70. Caryn Aman says:

    I love this soup. I’ve made some variations. Instead of 6 cups of vegetable stock, I used 4 cups of vegetables stock and 4 cups chicken broth. Instead of 3 cans beans, I use 4. I used Cannellini beans. Then I add 2 cups chard, 2 cups kale, 2 cups collard greens. Sometimes I add a cup or so of chopped up leftover roasted chicken. Makes such a hearty meal! Thank you for this recipe

    1. Yumna J. says:

      You’re so welcome! So happy to hear that you liked it!

  71. Amber says:

    I was hesitant to make this, but did because of all the great reviews. This came out actually worse than I thought. I’m not a vegetarian, so I cooked thick cut pieces of bacon first and set aside. Used a little of the bacon grease to saute the veggies, and followed the instructions. Super bland!!

    1. Yumna J. says:

      So sorry you did not enjoy the soup.

    2. Tiffany says:

      I should’ve read the reviews before making the recipe. I followed the instructions to a tee and also found it bland and lacking in flavor. All the 5 star reviewers added their own variations and had altered the original recipe.

      1. Yumna J. says:

        So sorry you found it to be bland, Tiffany and thank you for the feedback.

      2. Louis A. says:

        I haven’t made this yet but thought I would throw my two cents in. Recipes to me are fluid. I usually read a few for the same dish and take bits and pieces catered to my liking. I seldom follow a recipe to a T. The ingredients you hold may be different than the authors. For example some lemons are very pungent and others aren’t. Garlic, onion, tomatoes etc. all vary in flavor. Go with your gut (no pun intended) and taste the strength of each item before deciding on quantity. Happy cooking to all!

  72. Ann Lew says:

    This was a real winner. I made White Northern beans in Instant Pot and used them in the recipe. So delicious I ate it all week. Making another batch this week with a mixture of beans. So darn yummy and I love how healthy it is. Weight Watchers approved for sure!!

    1. Yumna J. says:

      Thank you so much, Ann!

  73. Alina says:

    No flavor. So bland even after adjusting seasonings and using chicken stock …tastes like nothing.
    This one is a fail

    1. Yumna J. says:

      So sorry to hear that you didn’t like the soup. Thanks for the feedback.

  74. Tracie says:

    Fabulous soup! I did add one can of coconut milk & 2 TBLS of butter it gave it the perfect creamy taste

    1. Yumna J. says:

      Love that idea! So glad you enjoyed!

  75. Amara says:

    I love this soup. I use dry beans and just simmer the whole thing for a couple hours until soft. I also add some tomato paste to give the broth more umami, about 2 tablespoons I think.

    1. Yumna J. says:

      So happy to hear that you like the soup!!

  76. Paul says:

    Thank you for this recipe. It has become a staple in our home.

    1. Yumna J. says:

      You’re so welcome, Paul! Thank you for making it!

      1. Tracy says:

        Is the nutrition info for a bowl? Like what size bowl?
        Thanks, it looks delicious!

        1. Yumna J. says:

          Hi Tracey, thank you so much! Yes, the nutrition info is for a bowl, which is around a cup of soup. You’ll have to come back and let me know what you think of it when you make it.

  77. Sage says:

    🥩🥨🥪🥟🥦🌭🌮🌯🍟🍕🍔🍚🍤🍦🍪🍿🍳🍲

  78. Vicki says:

    I’m new at using online recipes so please excuse this basic question. How do I serve a serving size without knowing what that size is? I know that this recipe makes 6 servings, but without doling it all out into 6 bowls, how do I know what the serving is? I bet I missed this information somewhere in your recipe! I’m heading out to get the ingredients not — meets my need for a cardiac healthy meal and my husband, who’s a vegetarian. Thank you!

    1. Yumna J. says:

      Hi Vicki, thanks so much for your question. The actual serving size does vary but it is around 1 1/2 to 2 cups per serving. I hope you and your husband enjoy it!

  79. Maury says:

    I wanted to love this, but it seriously lacked in flavor. I even substituted chicken and beef stock for the veggie stock. No help. I am no gourmet so I don’t know what to suggest. Also, for anyone using dry beans, don’t make the mistake I did and only soak them for 24 hours. You also have to cook them for a solid two hours before using them in this recipe. That should be emphasized in the recipe. On the plus side, this fit perfectly with my goal of eating healthier. I also blended mine in the end and that seemed to enhance the flavor somewhat, but there’s still something missing. Either that or I just haven’t been eating healthy for very long!!

    1. Yumna J. says:

      Thank so much for the feedback, Maury!

    2. Kathleen says:

      Hi Maury,
      I made this for the first time tonight. I thought the same…no taste. I added another teaspoon of salt & now it’s perfect, imho.

      1. Yumna J. says:

        Yes, please feel free to adjust the seasonings to your taste! So glad you liked it, Kathleen!

        1. Sarena Taylor says:

          Agreed. Soup is very bland for my taste. Additional seasonings needed for favor

          1. Yumna J. says:

            Thank you for the feedback, Sarena. Feel free to add some more salt or seasoning for your preferred taste.

  80. Tabby says:

    I have now made this wonderful soup several times over 2-3 years. I serve it for guests and just family. It is as also my first experience freezing a full premade meal- it was just as wonderful a month later. This is a great warm winter soup or light summer soup. I do use chicken broth and occasionally add chopped asparagus. I can’t say enough good things about this soup.

    1. Yumna J. says:

      Aw, thank you so much, Tabby!

  81. Shirley Maslowsky says:

    Outta this world soup. and so filling… can’t stop eating … by any chance do you have a vegetarian recipe for egg drop soup . My daughter will eat the product of an animal just no meat . She loves egg drop soup . Haven’t found the right one yet 🤞

    1. Yumna J. says:

      Thank you so much, Shirley! No I do not have a recipe for egg drop soup. I hope you find one she loves!

  82. Aria says:

    Most recipes with veggie stock I feel are lacking something flavorwise at the end, I am happy to report this is not true with this soup. This has become a go-to meal for feeding myself and my friends; it’s so easy and customizable, not to mention DELICIOUS! Always a pleasure to dunk a nice crust of bread into this soup. I’ve made it with ditalini, with chicken stock, with zucchini and all sorts of different beans and it’s always good, no matter what.

    1. Yumna J. says:

      Thank you so much, Aria! So glad you like the soup!

  83. emily says:

    turned out amazing!!! I added zucchini, a can of diced tomatoes, and 2 bay leaves – I also subbed spinach for kale because it’s what I had on hand. can’t wait to make this again.

    1. Yumna J. says:

      Thank you so much! So glad you liked it!

  84. Tabitha Abel says:

    I love this soup and have made it a few times. I use chicken broth for a bit more protein and add chopped asparagus. Even my picky eaters love this!

    1. Yumna J. says:

      O yum! The chopped asparagus sounds so fun!

  85. Sor says:

    Followed the recipe and it turned out tasty. Decided to add potatoes, cumin, more garlic and oregano. Put in just a tiny bit of pepper seeds as we love some kick. Without the additional ingridients it was great as it was.. Paired it off with avocados as I can’t eat many things. But this recipe is a keeper.

    1. Yumna J. says:

      So glad you enjoyed it, Sor!

  86. Doreen Procopio says:

    Your soup was so delicious. I just made today. Please forward me more healthy meals.

    Thank you
    Doreen

  87. Sarah Z says:

    I have made this several times and it is absolutely delicious. My friends and family love it. I also add zucchini. I only use two cans of beans but add 1/2 cup quinoa once everything else is simmering. Yum!

    1. Yumna J. says:

      Sounds so good! Love the addition of zucchini!

  88. Aspen Soegaard says:

    Do I need to soak the beans?

    1. Yumna J. says:

      Hi Aspen, I use canned beans for this recipe, so you do not need to soak them. If you use dry beans you will need to soak and cook the beans before adding them to the soup. Hope you enjoy!

  89. Joyce says:

    Great recipe! For more flavor I added herb de Provence, dry bay leaves, Parmesan rind and lemon juice.

    1. Yumna J. says:

      Thank you so much, Joyce! Love the addition of the parmesan rind – yum!

    2. sheri says:

      To add depth to the flavor, I add 1/2 small can of tomato paste and use half veggie and half chicken stock. Chopped seedless tomatoes round it out nicely.

  90. Edith says:

    I just started the Mediterranean diet and found this recipe. It was easy to make with ingredients I had on hand and it was delicious. Thank you

    1. Yumna J. says:

      You’re so welcome!! Glad you enjoyed it, Edith! I’d love for you to try some of my other Mediterranean recipes and let me know what you think!

  91. Judy says:

    Fabulous taste! I used Italian seasoning in place of the oregano and thyme. Super delicious and filling.

    1. Yumna J. says:

      Thank you so much!

      1. Janelle O'Brien says:

        Thank you, Yumna, for the great recipies. I look forward to more of your veggie dishes.

        1. Yumna J. says:

          You’re so welcome! Thank you for making it! If you’re still in soup/stew mode, I’d love for you to try my Eggplant stew

  92. Sandy says:

    Simply delicious

    1. Yumna J. says:

      Thank you, Sandy!

  93. Kayal Bennett says:

    Loved making it and eating it!!! Added crspy fried bacon bits as topping after serving. But delicious without it too. My family made positive comments about my cooking last night – in a long while. Thank you for the recipe.

    1. Yumna J. says:

      Thank you so much, Kayal! So happy to hear that you and your family enjoyed it!

  94. Heather Austring says:

    It was absolutely fabulous! I wouldn’t change a thing! Thank you!

    1. Yumna J. says:

      Aw, thank you so much, Heather!

  95. Melissa V says:

    Fun to make and super easy. This soup is delicious and while we are not vegan, we did not even miss meat because it is so tasty and satisfying.

    1. Yumna J. says:

      So glad to hear that you enjoyed the soup!

  96. Megan says:

    Just great!!

    1. Yumna J. says:

      Thank you so much, Megan!

  97. Marie Connelly says:

    Oh, WOW! This is the Best Soup, I’ve ever tasted! 10 Stars! My Grandson visited, had two bowls, loved it! The next day, he came back for more! Recipe texted to family & friends. Next it goes on my Facebook & Instagram site. Thank You, Marie

    1. Yumna J. says:

      Thank you so much, Marie! I am so glad you liked the soup, and I really appreciate you sharing it with family and friends!

  98. Charlotte says:

    Souper easy, souper healthy, souper delicious. Made recipe as it is written I never alter a recipe until I make it once. All I kept thinking is how good this would be with pancetta or ham it would be a different recipe but I think it would be great.

    I made a nice antipasto style sandwich to go with the soup for a delicious dinner.

    Thanks for the great recipe.

    1. Yumna J. says:

      I am so glad you like it! Love the “souper”. I might have to add that to my next soup recipe post! Yes, you can certainly add to the soup! I love how versatile this recipe is!

    2. Sandra says:

      Great idea on the adding ham. That will make this a twist on ham & white bean soup that’s fresh and new.

  99. Laurie says:

    How many servings is this recipe please?

    1. Yumna J. says:

      Hi Laurie! This recipe will feed 5-6 people at about 1 1/2 to 2 cups per serving. I hope that helps and hope you like it!

  100. Rochelle says:

    Came out great! The only change I made is to add a pinch of dried chili peppers with the seasonings- for my husband who always adds tobasco sauce to his soup.

    1. Yumna J. says:

      Oh yum! The little kick of spice sounds wonderful! I am glad you and your husband enjoyed the soup!

  101. LuAnn says:

    Looks yummy

    1. Yumna J. says:

      It is! I can’t wait for you to try it!

  102. stan says:

    what do you consider a serving size?

    1. Yumna J. says:

      Hi Stan, thank you for your question. This recipe is divided into 6 servings which is about 1 1/2 to 2 cups per serving. Hope that helps and hope you like it!

  103. Jaime says:

    Delicious! Made with kale as that is what I had and it will be a staple in our house!

    1. Yumna Jawad says:

      Thank you! That is amazing to hear!

  104. Jen says:

    This soup is so delicious! I did not have white beans but had mixed beans and they worked well. Also decided to pop in a Parmesan rind and woah, the soup was a hit! Family has requested it go on our roars room. Thank you for sharing this quick and tasty recipe!

    1. Yumna Jawad says:

      Thank you so much! I’m glad you made it work and that it was such a hit. Happy to have shared!

  105. Christina says:

    What a wonderfully healthy and satisfying soup. I added 2 cans of diced tomatoes and it yielded a good amount more for 4 people. Thanks for a great recipe!

    1. Yumna Jawad says:

      Thank you so much! That’s perfect. You’re welcome!

  106. Gayle says:

    I love this soup. It is easy to prepare and is very filling. I usually follow it exactly but I’ve also tried it with kale and added ham pieces. It keeps me fed for days.
    Thank you feel good foodie!

    1. Yumna Jawad says:

      Thank you! That’s perfect. Sounds like a delicious take on the recipe too.

  107. romanita partington says:

    My husband and I love this soup. Now on the weekend I want something fast I will make this. I add herbs from Provence . Since I didn’t put any salt in it.

    1. Yumna Jawad says:

      That makes me so happy to hear! This will be perfect. Yay!

      1. Laura says:

        Made this for 3 degree weather tonight and it hit the spot! I did feel like it was lacking some flavor after i only put in 1/2 tsp of salt instead of a full tsp, so squeezed an entire lemon at the end and it was delicious! Definitely recommend to sprinkle with Parmesan right before serving.

        1. Yumna Jawad says:

          I am so glad it hit the spot! The lemon and parmesan definitely makes a different!

  108. Jennifer W says:

    Such a good hearty and healthy soup. I used kale instead of spinach. This is going to be one of my favorite go-to quick meals.

    1. Yumna Jawad says:

      Thank you so much! Hope you continue to enjoy!

  109. Jennifer says:

    Love the recipe! But there are so many pop up advertisements I can’t even get back to the ingredients portion.

    1. Yumna Jawad says:

      Thank you so much for your feedback! When you go to any of my recipes, you can click “JUMP TO RECIPE” so it’ll take you straight to the recipe card at the bottom of the page.

  110. Maryclare says:

    Delicious and great if you feel a cold coming on!

    1. Yumna Jawad says:

      It definitely hits the spot! Thank you!!

  111. Krissy says:

    This soup was so flavorful and all around amazing. I used white cannelini beans and we had a rustic baguette to dip into the delicious broth. Thanks for such a great recipe! Will definitely make this again.

    1. Yumna Jawad says:

      Thank you so much! That combo sounds delicious. You are so welcome!!

  112. Melissa says:

    I accidentally over cooked garbanzo beans. Do you think I could make the same soup using those beans instead?

    1. Yumna Jawad says:

      Yes! You can make this though with other types of beans or even chickpeas if you’d like.

  113. Reyna says:

    I follow the recipe as is except I didn’t have parsley. It turn out pretty delicious. Our weather starting to get cold so this was a good idea. Thanks

    1. Yumna Jawad says:

      I’m glad you still enjoyed it without the parsley! Hope you continue to stay warm and cozy with this soup. You’re welcome!!

  114. Melinda says:

    Hey, I cant wait to try this tomorrow!
    Just reading the reviews makes me… ahhh!
    Where I live, theres no veggie broth. Can I subsitute with water?

    1. Yumna Jawad says:

      I hope you enjoy!! You can use water, but it won’t be as flavorful in that case.

  115. Katie F says:

    This was my first bean soup and it was fantastic! After reading reviews, I added some rosemary, red pepper flakes, and lemon juice. I also added more carrots because I had more on hand. Topped it with freshly shredded parmesan. Absolutely delicious and reheated well as a meal prep.

    1. Yumna Jawad says:

      That makes me so happy to hear! That sounds perfect. Glad you enjoyed!!

  116. Shannon says:

    This soup was amazing! However, my husband wasn’t having it without meat so I browned some andouille sausage in the pot while sautéing the onion.

    1. Yumna Jawad says:

      Thank you so much! That sounds like it would be a delicious option for someone looking to add meat to this meal.

  117. Amina Mohamed says:

    This soup was very bland. Thankfully it was fixed after I added Vegeta seasoning! I also diced & boiled some potatoes on the side and added them. I reserved some and threw them in the blender. Then spooned about 2 cups of the beans and veggies and blended them. I added them back and stirred. I squeezed lemon juice over my bowl and added pepper flakes! Thank goodness for a basic soup base!

    1. Yumna Jawad says:

      Thank you for your feedback. I’ve never found this recipe to be bland, but it can vary by individual. And, yes! I love using an immersion blender to blend the beans into the broth, which will thicken it.

    2. Marie says:

      Ok I didn’t deviate from the recipe other than I don’t use can products, I did use a combination of chicken and veggie bouillons, I just had them on hand and I watch any salt in products. I did saute the onions as the recipe states then added the celery and carrots, note to myself I need to cut up the carrots and celery smaller. I also about a TBSP of tomato paste and blended that in with the veggies let that cook for a few minutes then added my broth. As for the seasonings I hate Thyme so I used dried parsley, and I have Oregano from Lebanon dried so it is again pretty strong so I did just as the recipe stated. The salt was fine but I did also use my pepper mill just before serving an added fresh ground pepper at the end.

      I cook my beans followed your instructions 2 and 1/4 cup dried covered them in water and let them soak for almost 24 hours drained them then added parsley and garlic cloves and cooked it I would say about 30 to 40 minutes. My first time cooking beans so they were tender and soft but I think less time and maybe not so tender just about done then add to the broth along with the fresh spinach.

      Also did give it a squeeze of fresh lemon juice probably like a full Tbsp. It just added a bit of freshness. I think it was good. I am still adjusting to eating this way as my husband has a no fat, dairy, or meat diet because of health issues. He didn’t like it and my thought tomorrow after it has been in the fridge and the flavors marry each other I think it will be better. A few little changes for my household and I think it will be great. I had some beans just out of the pot to try, and I already would just make the beans with garlic and some fresh herbs and a bay leaf and I would be very happy. Thank you for turning me on to dry white beans, I am now a convert.

      1. Yumna Jawad says:

        Thank you for sharing! I am happy to hear you’re a fan of white beans now!

  118. Catherine says:

    Do you know how much dry beans in place of the canned?

    1. Yumna Jawad says:

      For 3 cans of beans, I recommend 2 ¼ cups dried beans. You can cook them in an instant pot or on the stove according to package instructions.

    2. Marie says:

      I measured out 2 and 1/4 cup white dry beans, and cover them in water and soaked them for nearly 24 hours in my fridge. Then I drained them, cover them with just enough water and then added some garlic cloves, and a bit of baking soda which I stirred in and some fresh parsley. Get to a boil and then reduce heat to low and cover and watch them they will get a foam on top so just skim that off, and cover and check them around the 20 to 25 minutes. Once they were tender I just let them sit on the stove no heat. I added them at almost the end with the baby spinach. Next time I will cook them a little less and then add in for the last 20 minutes of simmering the veggies and broth. I did also add fresh squeeze lemon juice and up the salt and pepper. It was tasty.

  119. Susan says:

    I made this soup for the first time today. It was for my daughter who is undergoing chemotherapy for breast cancer. After chemo, she doesn’t feel like eating much, especially anything that is too cheesy or too spicy. She loved this soup. The great thing is that you can make it as spicy or mild as you wish. I made it as is. The only thing I added was some cashew milk (for added calories) and rosemary. It reminded me and my daughter of stuffing, on account of the herbs. I am now calling it Thanksgiving Soup. Anyway, it was a hit. We will both be making it again. Thanks for having a recipe that is so adaptable. The other thing is that she is a vegetarian who eats very little dairy. This recipe is good comfort food.

    1. Yumna Jawad says:

      I’m so glad your daughter enjoyed this soup! Thanksgiving Soup is such a fun name. You’re so welcome! Your daughter is in my thoughts and prayers.

  120. Katherine Moore says:

    Wow! I made this tonight for dinner and it was delicious! My husband is vegan so I didn’t use the cheese. I cooked it in my Dutch oven pot. I felt good after eating it and ate it with some toast and vegan butter. We’ll definitely be having this again!

    1. Yumna Jawad says:

      That is amazing! I’m glad you made it work and enjoyed. Yay!!

  121. Christy says:

    I am going to try this hopefully tonight. Honestly I just had to comment because I couldnt leave the amount of comments at 666…

    1. Yumna Jawad says:

      I can’t wait for you to give it a try!! 😂💛

    2. Belinda says:

      😂 😂 😂 😂

  122. Sarah says:

    I love this soup so much. We make it often because it’s so simple and so delicious! It’s also really versatile and easy to add extra vegetables you have that you need to use up. We have tried it with zucchini and cauliflower florets, both excellent. Also, the leftovers are great. What’s not to love?? A comfort food staple in our house!

    1. Yumna Jawad says:

      Thank you! I love that. So many great ways to enjoy veggie sin this soup. Yay!!

  123. Sakina says:

    Love this! Would you have a suggestion for how to make this in an instant pot?

    1. Yumna Jawad says:

      Unfortunately I have yet to try this recipe in an Instant Pot. However, you can cook the dried beans in an instant pot and then add it to the soup.

  124. Mary Matuk says:

    Wow this soup is the bomb I only added a can of firey roasted tomatoes this will be one of my comfort foods

    1. Yumna Jawad says:

      Thank you so much! Sounds perfect!

  125. Lévon says:

    Yumna. This soup is just too good and delicious! It’s been in my family for as long as I remember. My favorite! For all those helpless and hopeless people who complained about this soup being so blend…well,I have one thing to say. Get a life and learn how to follow recipes instead of trying to be “creative” with your own versions of this classic soup. It’s so basic. How could anybody screw this up!

    1. Yumna Jawad says:

      Thank you so much! That’s amazing!! I am so glad to hear how much you enjoyed this recipe.

  126. Sarah says:

    Just made this soup, followed the recipe as written. I did add 1/2 cup of peas for some extra green and the juice of 1 lemon. It’s delicious. After blending it feels hearty with all the beans, I may serve it with some orzo too!

    1. Yumna Jawad says:

      I love the idea of the added peas! Thank you so much. I’m a fan of orzo, so I support it!

  127. Sarah says:

    Just made this and it turned out amazing 😍 Added a little extra salt (used low sodium veggie broth), plus some red pepper flakes and rosemary based on the recommendations here in the comments. I strongly encourage a long simmer to really mix the flavors in. Thanks!

    1. Yumna Jawad says:

      Thank you so much! That sounds perfect. You’re welcome!!

  128. Christian White says:

    This soup suuuuuuuuucks ! it’s gross, basically just three tins of white beans in warm water with a dried thyme floating at the top. Can’t brlieve I msde so much of this – such a waste 🙁 do better feel good foodie !

    1. Yumna Jawad says:

      Thank you for your feedback! Did you use an immersion blender to blend the beans into the broth? It adds a lot to the recipe!

  129. Carol says:

    AMAZING!!!!! I doubled the spices and garlic and added 3 large sprigs of rosemary. Immediately sent this off to all my sisters. This will become a staple in our home. Thank you for such a wonderful recipe!!!❤️

    1. Yumna Jawad says:

      Thank you! Sounds perfect. Hope you all continue to enjoy!

  130. Keva says:

    Yes delicious

    1. Yumna Jawad says:

      Thank you!!

  131. dk says:

    Followed directions as they are but turned out very bland.

    1. Yumna Jawad says:

      Thank you for your feedback! What would you suggest to not make this bland? I have tried this recipe many times and have had many people try this recipe, and they’ve said it’s very flavorful.

      1. Peg says:

        Add ground Italian sausage! I made this soup last year. I know it’s not vegan, but I added (browned) ground Italian sausage as I need to make it meatier/hardier for the guys (one with dairy allergy). Might be helpful to those who thought it was bland.

        1. Yumna Jawad says:

          That sounds like it can be delicious too!

    2. Carol Kaye says:

      Try adding some red pepper flakes.

      1. Britt H says:

        It was very bland for me too. I think I would use chicken stock next time I made it and add a can of tomatoes. I think the veggie broth is very watery tasting.

        1. Yumna Jawad says:

          Thank you for your feedback! I will have to try that myself, too.

          1. Josie says:

            I don’t find it bland! I didn’t have spinach so I substituted fresh basil leaves and it was great. Nice to have a recipe that doesn’t have tomatoes.

          2. Yumna Jawad says:

            That sounds perfect! Glad you enjoyed!

  132. Lisa says:

    Soup was delicious! I doubled the recipe, added extra beans and broth! ❤️❤️❤️❤️

    1. Yumna Jawad says:

      Thank you so much! Sounds perfect!

  133. Sharon says:

    Fabulous recipe!!! Flavorful
    Added chicken sausage, extra seasoning

    1. Yumna Jawad says:

      Thank you so much! Sounds perfect!

  134. Lori Z says:

    SIMPLY DELICIOUS!!! I make this All the Time now but especially when we have guests over!! It’s SO EASY yet everyone will want the recipe!! I serve it with a nice simple Salad, plenty of Crusty Bread with Olive Oil and Grated Cheese – DONE!!! It’s easily “tweakable” depending on what you have available at your fingertips. I will sometimes play around with the spices… but that doesn’t typically make it better. LOL One thing I tend to add, more often than not, is a can of diced tomatoes or super fresh ones if it’s summer. They aren’t absolutely needed, but we enjoy them. I also like to let the soup simmer for around an hour so all the flavors marry together. (I add the spinach at the very end) Allowing it to simmer longer will also give you a nice thick soup, just don’t cook your beans to death!! ENJOY!!!

    1. Yumna Jawad says:

      Thank you! I’m so glad to hear you’re loving the recipe. That sounds amazing!

  135. Mary says:

    I made this so many times for my lunch at work. I transferred them on an individual containers and put them in a freezer. So I take one out for my next day lunch. It’s very filling. Sometimes if I ran out of vegetable broth I used chicken broth instead and tasted good too. I even shared this recipe to my friends and coworkers. They loved it!

    1. Yumna Jawad says:

      I’m so glad you’re enjoying this recipe and that they are too! Yay!!

  136. Marie says:

    Just starting this now for dinner tonight. Planning to add a bit of ham. Also zucchini cornbread on the side. Looking forward to it.

    1. Yumna Jawad says:

      Hope you enjoy!

  137. Anne says:

    I followed your recipe exactly except I made a slightly larger batch (recipe and 1/2) I like to use better than bouillon vegetable broth. I highly recommend using that if you can find it!! This is SO easy and SO good!! LOVE it!!! I will definitely be making this again. Thanks so much for such a wonderful and simple recipe!

    1. Yumna Jawad says:

      I’m so glad you enjoyed this recipe so much! Yay!!

  138. Dhanya says:

    Hi Yumna,

    I have 2 cans of kidney beans sitting in my pantry for a long time that i’d like to use. Will this recipe work as printed with that? I want to try it with the same spices and see how it turns out..

    Thanks for your help!

    1. Yumna Jawad says:

      Yes, it should work! Let me know what you think.

  139. Ruth Kirby says:

    It is 40 degrees and wet outside so decided to make this soup. I had some left over kale so I used it instead of spinach. I also had 2 parsnips and a hand full mushrooms. It turned out awesome. Toasted some garlic Tuscan bread to go with it. Its a keeper!

    1. Yumna Jawad says:

      Such a great way to use up veggies! Sounds perfect. Yay!!

  140. Sarah says:

    This was very bland without some modifications – more herbs, lemon juice, etc. A good base, but needs adjustments.

    1. Yumna Jawad says:

      Thank you for the feedback! Is there anything else you would add or adjust?

  141. Thomas P Palazzi says:

    Looks Beautiful!! And like my Grandmothers Pasta Fagioli got to have the Parmesan sprinkle, as in the picture. I’m going to make this today looks Wonderful,TY!!!

    1. Yumna Jawad says:

      Thank you! Hope you enjoy!!

  142. Jeana Hopper says:

    This soup is delicious. I only modified by adding a can of diced tomatoes. So much flavor and is excellent.

    1. Yumna Jawad says:

      Thank you! That’s perfect!

  143. Jessica says:

    I was looking for a white bean soup that was easy and delicious and OMG this is sooo good!!!!! It will be a staple in my home from now on. I did 1/3 of the recipe and changed the spinach for collard greens. It was delicious

    1. Yumna Jawad says:

      That makes me so happy to hear! I love that. Glad you enjoyed!!

  144. Tiffany says:

    What is the suggested serving size?

    1. Yumna Jawad says:

      A sixth of the recipe!

  145. Sasha says:

    This was delicious! I had to tweak it a tiny bit with what I had on hand (two cans of beans, frozen spinach, chicken stock instead of veggie stock) – and it was so good. The beans break down a little with cooking, adding a little creaminess to the broth, and the Parm cheese was the best finishing addition! I’ll be making this again! Next time I look forward to having another can of beans and fresh spinach on hand.

    1. Yumna Jawad says:

      Thank you so much! That’s perfect. Yay!!

  146. Crystak says:

    Great recipe! Every week I make a new veggie soup for my 2 yr old son to make sure he’s getting that veggie nutrition because he won’t eat them normally, lol.(I did add a little of bit cooked chicken breast). oh man it was so great! I blended the soup all together to disguise the veggies and my son loved it!
    Thanks!

    1. Yumna Jawad says:

      Thank you! That sounds perfect. Glad he enjoyed!

  147. Linda Fortson says:

    I’m gluten free all the time (celiac). Always looking delicious recipes. Thanks so much. This is one I will be trying soon.💖💖

    1. Yumna Jawad says:

      Can’t wait for you to give it a go! Hope you enjoy!

  148. Gerre Gannaway says:

    This is delicious. A few suggestions for those going toothless: (1) Ignore the carrots. (2) Cook the celery before adding the onions. (3) Double the thyme, garlic and oregano. Thanks for posting the recipe.

    1. Yumna Jawad says:

      Thank you! And thank you for these tips!

  149. Freddy Ortiz says:

    Hi! Can I use chicken broth instead of vegetable? Don’t have any veggie broth and no time to run to the store!

    1. Yumna Jawad says:

      Yes, you can!

  150. CurlyGirl says:

    Absolutely amazing & nutritious Soup! I cannot cook ….Your soup was so easy & FUN! I used dry beans because I had bought too much for some other recipe…no memory ?
    So healthy & I added a few small red potatoes so my hubby would like it….he went for seconds! Thanx for Your energy Yumna! I will be making this soup again! 🥰

    1. Yumna Jawad says:

      Thank you so much! I love that you both enjoyed it that much!

  151. Glenda Hall says:

    This is a keeper. Try it —you won’t be sorry. Made it as directed.

    1. Yumna Jawad says:

      Aww, thank you so much!

  152. Janice says:

    GREAT recipe! I make this his every two to three weeks. It’s healthy and fills you up. I use the immersion blender before I add the spinach. Thank you!

    1. Yumna Jawad says:

      Thank you! I’m so glad you’re enjoying this recipe so much. You’re so welcome!

  153. Andrew Evans says:

    Excellent and Easy!!

    I used 2 cups of dry Navy Beans and let them simmer first in 6 cups of water, 6 Bay leaves and 4 large cloves of garlic. Beans were very soft after 3 hours.

    Preparing the balance of the ingredients was followed as per recipe other than I added additional salt and pepper ( 1 tsp of black pepper and 3 teaspoons of salt in total) .

    The soup was a bit thick and had huge flavour so I added another 2 cups of water.

    This is a keeper!

    1. Yumna Jawad says:

      Thank you so much! That’s perfect.

  154. Mandy says:

    I like this recipe, I prefer not too spicy myself but my hubby does so I’ll just add some for him. I’ll use it again, so quick and you aways have the ingredients in the cupboard. So thumbs-up for me!

    1. Yumna Jawad says:

      That’s perfect! Glad you both enjoyed it!

  155. Margaret Smith says:

    Made this for my family. It was wonderful. We loved the clear broth.
    Served with lemon wedges and cilantro. A real keeper. Thank you

    1. Yumna Jawad says:

      That’s perfect! You’re so welcome.

  156. MaryBrown says:

    Made it today for my dinner and turned out perfect. Although I don’t have the spinach and I only use 4 cups of broth because it’s just me. So much flavor and I can freeze it for my lunch at work on some days. Thank you for sharing it.

    1. Yumna Jawad says:

      That’s amazing! I’m so glad to hear it!

  157. Yvonne says: