Hearty Spring Vegetable and Bean Soup
A nourishing and vibrant soup packed with fresh spring vegetables and hearty beans, perfect for a light lunch or dinner.
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Ingredients
Yields 4 servings
- (1 tablespoon) olive oil
- (1) medium onion, diced
- (2 cloves) garlic, minced
- (2) medium carrots, diced
- (2) celery stalks, diced
- (1) medium zucchini, diced
- (1 cup) green beans, trimmed and cut into 1-inch pieces
- (1) bell pepper, diced
- (1 teaspoon) dried thyme
- (1 teaspoon) dried basil
- (1/2 teaspoons) salt
- (1/4 teaspoons) black pepper
- (4 cups) vegetable broth
- (1 can) (15 oz) cannellini beans, drained and rinsed
- (1 cup) frozen peas
- (1 tablespoon) lemon juice
- (1/4 cups) fresh parsley, chopped
Instructions
- 1
In a large pot, heat 1 tablespoon olive oil over medium heat.
- 2
Add 1 medium onion, diced, and sauté for 5 minutes until translucent.
- 3
Stir in 2 cloves garlic, minced, and cook for an additional minute until fragrant. Add 2/4 teaspoon salt.
- 4
Add 2 medium carrots, diced, and 2 celery stalks, diced, and cook for 5 minutes, stirring occasionally.
- 5
Add 1 medium zucchini, diced, 1 cup green beans, trimmed and cut into 1-inch pieces, and 1 diced bell pepper. Cook for another 5 minutes, stirring frequently.
- 6
Sprinkle in 1 teaspoon dried thyme, 1 teaspoon dried basil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper, stirring to combine.
- 7
Pour in 4 cups vegetable broth and bring the mixture to a boil.
- 8
Once boiling, reduce heat to low and add 1 can (15 oz) cannellini beans, drained and rinsed, and 1 cup frozen peas.
- 9
Simmer the soup for 20 minutes, allowing the flavors to meld together.
- 10
Remove from heat and stir in 1 tablespoon lemon juice and 1/4 cup fresh parsley, chopped. Adjust seasoning if necessary.
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