vegetarian bean soup

15 Bean Soup is a vegetarian bean soup recipe everyone will love! Vegan, high protein, tasty &amp; easily made in the slow cooker, instant pot or on the stove. This is the best bean soup recipe. So hearty, filling and easy to make!

15 Bean Soup

olive oil

onion (chopped)

garlic (minced finely)

pepper

salt

celery (finely chopped)

carrots (cut in small circles)

bay leaves

oz canned crushed tomatoes

vegetable broth ((1 quart))

water

dry bean mix (soaked at least 8 hours)

Important: Before making this soup recipe you must soak the beans for at least 8 hours. This helps them to cook, and also helps with digestion. If you do not soak them it will change your cook time and also can affect the taste of the soup.

Rinse + drain soaked beans.

In a large soup pot over the stove, heat olive oil. Add in onion, garlic, salt and pepper. Sauté over medium-high heat until translucent, about 5 minutes.

Stir in celery and carrots. Sauté for an additional 5 minutes.

Add bay leaves, tomatoes, vegetable broth, water and soaked beans.

Bring to a boil. Once boiling reduce heat to medium and simmer for 1 hour, stirring every few minutes. Once cooked, remove bay leaves + serve.

StoveTop Instructions

(Cooking vegetables ahead is optional, but recommended for best flavor) In a pan over the stove, heat olive oil. Add in onion, garlic, salt and pepper. Sauté over medium-high heat until translucent, about 5 minutes.

Add cooked vegetable mixture, bay leaves, tomatoes, vegetable broth, water and soaked beans to the crockpot.

Cook on low for 8 hours, or high for 4 hours. Once cooked, stir together, remove bay leaves + serve.

Crockpot Instructions:

Set instant pot to sauté for 10 minutes. Add in onion, garlic, salt and pepper. Sauté over medium-high heat until translucent, about 5 minutes.

Stir in celery and carrots. Sauté for an additional 5 minutes. 

Add cooked vegetable mixture, bay leaves, tomatoes, vegetable broth, water and drained, soaked beans to the instant pot. Make sure to scrape any bits of onion or garlic off the bottom of the pan to avoid a burn notice.

Set instant pot to sealing, pressure cook for 12 minutes. It will take the soup about 20-30 minutes to come to pressure.

Once cooked, quick release the pressure. Stir, remove bay leaves + serve.

Instant Pot Instructions

Not your average bean soup recipe! This one pot Mediterranean bean soup is loaded with nutrition, texture and flavor from warm spices, aromatic, and a bright tomato pesto. Vegetarian. Gluten Free. Great to make ahead and freeze (see notes.)

Mediterranean Bean Soup Recipe with Tomato Pesto

Extra virgin olive oil

potato

onion

tomatoes

tbsp white vinegar

tbsp coriander

tsp Spanish paprika

Salt and pepper

8- oz frozen spinach, (no need to thaw)

cannellini beans, (drained and rinsed)

15- oz can chickpeas, (drained)

Basil leaves

pine nuts

garlic cloves, (you can start with less garlic if you're not sure)

basil leaves

Private Reserve Greek extra virgin olive oil

Parmesan cheese

In a large Dutch oven or heavy pot, heat two tablespoons of olive oil over medium heat until shimmering but not smoking. Add the diced potatoes and onions. Cook for about 4-5 minutes, tossing regularly.

Add the canned diced tomatoes, vinegar, spices, salt and pepper. Stir to combine. Cover and cook for another 4 minutes.

Uncover, add the vegetable broth and frozen spinach. Raise the heat to medium-high and bring to a boil for 4 minutes or so. Add the kidney beans, cannellini beans, and chickpeas. Bring back to a boil, then reduce heat to medium-low. Cover and cook for another 15 to 20 minutes (potatoes should be tender at this point).

While the soup is cooking, make the tomato pesto. In the bowl of a food processor fitted with a blade, place the garlic and fresh tomatoes. Pulse a few times to combine. Add the basil and puree. While the processor is running, drizzle in the olive oil a little bit at a time. Transfer the thick tomato pesto to a bowl, and stir in the grated Parmesan.

When the soup is ready, remove from heat. Stir in the tomato pesto.

Transfer to serving bowls. Top each bowl with a few basil leaves and toasted pine nuts. Enjoy with your favorite crusty bread!

https://content.jwplatform.com/videos/S4jmDFhS.mp4

Mediterranean bean soup with vegetables, warm spices, and fresh tomato pesto

Mediterranean 3 Bean Soup

Tuscan bean soup is a classic Italian vegetable soup that just happens to be loaded with trendy super foods such as kale. Seems the Italians have known what's best all along.

Tuscan Bean Soup

dried borlotti (cranberry) beans (soaked and drained)

Tuscan kale

carrot

celery (thinly sliced)

garlic (minced)

plum tomatoes

bay leaf

red pepper flakes

Sea salt and black pepper

Soak

Pick over the beans and toss out any stones or unrecognizable grit. Rinse the beans thoroughly under cold running water and drain. Dump the beans in a large bowl or stock pot and add enough cold water to cover by 3 to 4 inches (7 1/2 to 10 centimeters). Soak the beans for at least 4 hours and up to overnight.

Boil

Drain the beans and dump them into a soup pot. Add enough cold water to generously cover the beans. Bring to a boil over medium-high heat and then reduce the heat to low, cover partially, and gently simmer until the beans are tender, 1 to 1 1/2 hours.

Drain

Drain the beans, pouring their cooking liquid into another pot or a heatproof bowl. Set aside both the beans and the liquid separately.

Saute

Heat the olive oil in a stock pot over medium-high heat. Toss in the onion, carrot, and celery and sauté until the onion and celery are translucent, 5 to 7 minutes. Meanwhile, separate the stems from the kale leaves. Stack the kale leaves, roll them up lengthwise, and then cut the leaves crosswise into strips about 1/2 inch (12 millimeters) wide. Discard the stems or save them for another use. Toss the kale in the pot and cook, stirring frequently, until wilted, about 5 minutes. Add the garlic and sauté until fragrant, about 1 minute. Pour the tomatoes into a bowl and, using your hands, crush them into small pieces. Add the tomatoes and their juices to the pot and stir to combine.

Simmer

Measure the bean cooking liquid and add enough water to measure 4 cups (32 ounces or 1 liter). Add the beans and the cooking liquid mixture to the pot along with the bay leaf and red pepper flakes. Bring to a boil over medium-high heat, reduce the heat to medium-low, cover, and simmer just until the beans are heated through, about 10 minutes. Season to taste with salt and black pepper. Ladle the soup into warmed individual bowls and serve right away.

A hearty and creamy white bean soup packed with protein and fiber! 

Tuscan White Bean Soup

shallots, finely chopped

garlic cloves, chopped

large carrot, chopped x

celery stalk, chopped

cannellini beans

rosemary

herbs de provence (can sub some dried thyme

tsp red chili flakes (optional

vegetable broth

salt & pepper

kale,

Heat the olive oil in a large pot then add the shallots and a pinch of salt letting cook on medium heat for 1-2 minutes, then add the garlic and cook for another minute. 

Add the chopped carrots and celery and cook on medium high heat for 5 minutes until the veggies are tender. 

Add the cannellini beans, sprig of rosemary, herbs de provence, chilli flakes,  vegetable broth brinigning everything to a boil, then reducing heat to low and covering to let simmer for 15 minutes. 

Remove the sprig of rosemary and transfer 1/3 of the soup to a blender (can alterntively use a hand blender) and blend until smooth. Add back to the soup and mix togehter. 

Add the kale to the soup and stir until wilted. 

Serve this soup with some freshly chopped herbs and a sprinkle of chili flakes if desired. 

Just made this soup. Thankfully had all the ingredients on hand since it was a last minute decision-what to cook..So fast and easy.  Delicious and comforting. Loved it!!

I will be doubling but most likely tripling this recipe next time I make it.  It was a family hit and my kids were upset when there weren't seconds to be had :) Thank you for the delicious recipe!

This is one of my new favorite soup recipes!! It was incredibly easy and perfect for meal prep! Sometimes it can be really hard to find healthy AND delicious recipes so this is going into my regular rotation and I've been sharing it with everyone! Packed with veggies and beans for good fiber and protein!

Sounds really good. Do you think spinach can sub for the kale ?

So easy and so tasty - made it with shallots, and used fresh spinach instead of kale. I didn't have Herbs de Provence on hand, so used Italian Seasoning.  Also added some cooked chicken at the end to make it a little more filling.  My husband  and I both loved it!

This recipe was very good. I added extra beans &amp; 2 cups of kale. It came out nice and creamy, delicious!

So simple, yet so delicious! Just made this for dinner tonight &amp; it turned out fabulous. Thank you for another wonderful dinner Jess. Xoxo.

It´s delicious, my husband and kids that are not vegetarian absolute loved it, it going to be one of our must soups.

https://content.jwplatform.com/videos/TgvylMMX.mp4

This Tuscan White Bean Soup is a simple and savoury vegetarian recipe that comes together in less than 30 minutes!

Tuscan white bean soup.mp4

This pinto bean soup is easy to make in one pot, packed with vegetables and Mediterranean flavor, and perfect for a comforting, satisfying meal any day of the week.

Easy Mediterranean Pinto Bean Soup

olive oil (extra virgin + more for serving)

cherry tomatoes (sub diced bell pepper

carrots

rib celery (chopped)

garlic (grated)

paprika

coriander

cumin

pinto beans (or borlotti beans

vegetable broth (or chicken broth — low-sodium)

black pepper

spinach

lemon juice ()

rice (or quinoa)

Cook the veggies

Cook the vegetables: Heat a large pot on medium heat with 2 tablespoons olive oil. Add 2 cups cherry tomatoes and cook for about 3 minutes, until lightly blistered.Add 1 onion, 2 carrots, and 1 rib celery. Cook for about 3 minutes, stirring often.

Add spices

Add spices: Add 2 cloves garlic, 2 teaspoons paprika, 1 teaspoon coriander, 1 teaspoon cumin. Stir and cook 1 more minute.

Simmer the soup

Simmer the soup: Add 2 cans pinto beans (rinsed), 4 cup vegetable broth,  ½ teaspoon salt, and ¼ teaspoon black pepper. Bring to a gentle simmer and cook for 15 minutes.

Finish the soup

Finish the soup: Add 4 cups spinach and 2 cups cooked rice. Cook for 1 to 2 minutes, until the spinach wilts. Turn off the heat and stir in 2 tablespoons lemon juice.

Serve

Serve: Ladle into bowls and serve with a drizzle of extra virgin olive or a dollop of yogurt if you like.

Another fantastic and tasty recipe!  I used a whole 16 oz. container of grape tomatoes, more garlic, subbed in Greek seasoning for the coriander, and quinoa, rather than rice.  This has great flavor, and is hearty and filling.  I'm really looking forward to leftovers tonight!  Thank you for the great recipe!

I just made this today and it was excellent. I didn't have spinach so I chopped up some kale and put it with the other vegetables, not at the end. I used red peppers instead of cherry tomatoes. Very easy to make and delicious.

Keep them coming. Really nice flavourful.

Oh my goodness!  Another soup recipe of yours to try... photo is enticing to say the least.  I checked to see if I had everything in order to make this and I do!!  I always have beans of different variety in stock because I cook with them - a lot... definitely more of your recipes!!  hint, hint... still counting on a cookbook out from you two in the future! lol, but serious!
After I make this I will give rating... looking at the Mediterranean One Pot Vegetable Orzo to make next.  Decisions, decisions, decisions!! :)  Due to the Artic Blast we've experienced here in the South I am looking forward to making several of your soups - then when Spring comes... your salads.  Like I've mentioned before in posts I'm not a total vegetarian (eat chicken &amp; fish) but there is something about your blog - other than good receipes - that keeps me returning to your site.  Beautiful job on the layout of your site!  
In all seriousness, you two do have some of the best recipes, design of your website is perfect in all areas... thank you!

Yum-o delicioso! Pinto beans mediterranean soup I am so happy to have a new way of making these pinto beans as they are our most popular beans here in North Carolina I did have the opportunity to enjoy in Italy and purchase for home your wonderful barlotti beans and they are close to pinto but barlotti so much better 
Thanks for another great recipe
Best wishes, Donna

Top 5 vegetarian bean soup recipes from across the web

The most viewed vegetarian bean soup recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

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15 Bean Soup

Mediterranean Bean Soup Recipe with...

Tuscan Bean Soup

Tuscan White Bean Soup

Easy Mediterranean Pinto Bean Soup

Top 5 vegetarian bean soup recipes from across the web

The most viewed vegetarian bean soup recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

15 Bean Soup

Mediterranean Bean Soup Recipe with...

Tuscan Bean Soup

Tuscan White Bean Soup

Easy Mediterranean Pinto Bean Soup

The most viewed vegetarian bean soup recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine