Martha Stewart Vegetable-Bean Soup

Martha Stewart Vegetable-Bean Soup is an easy one pot comfort food bowl for busy fall weeknights. Cannellini beans, diced tomatoes, carrots, and celery simmer in garlic-thyme vegetable broth until tender, then get topped with Parmesan and fresh parsley.

Serve this cozy family soup with crusty bread or cornbread for a filling dinner under an hour. Season the broth in layers, salting at every step, because a bland bean soup is almost always an under-seasoned one.

Martha Stewart Vegetable-Bean Soup

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Course: SoupCuisine: AmericanDifficulty: Easy

Servings

4

servings

Prep time

25

minutes

Cooking time

25

minutes

Calories

350

kcal

Brothy, fragrant, and loaded with tender vegetables and creamy cannellini beans in every warm spoonful.

Ingredients

• 2 tablespoons extra-virgin olive oil
  

• 2 medium carrots, diced small
  

• 2 celery stalks, diced small
  

• 1 medium yellow onion, diced small
  

• 3 garlic cloves, minced
  

• 1 teaspoon dried thyme
  

• Coarse salt and ground pepper
  

• 2 cans (15 1/2 ounces each) cannellini beans, rinsed and drained
  

• 1 can (28 ounces) diced tomatoes
  

• 4 cups low-sodium vegetable broth
  

• 1/4 cup chopped fresh parsley
  

• Grated Parmesan, for serving
  

Directions

• Sauté the vegetables: In a large pot, heat oil over medium-high. Add carrots, celery, and onion and cook until onion is translucent, about 6 minutes.
• Toast the aromatics: Add garlic and thyme and season with salt and pepper; cook until fragrant, about 3 minutes.
• Simmer the soup: Add beans, tomatoes, broth, and parsley and bring to a boil. Reduce heat and simmer until vegetables are tender, 25 to 30 minutes.
• Season and serve: Season to taste with salt and pepper. Divide soup among four bowls and serve with Parmesan.

Tools for this recipe

• Lodge 6-quart enameled Dutch oven, OXO 5-quart stainless steel colander, Victorinox Fibrox 8-inch chef's knife, Parmigiano Reggiano wedges, aged 24 months. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use dried beans instead of canned in this soup?

Yes, but cook them first. Soak 1 cup of dried white beans overnight, then boil for 45 to 60 minutes until tender before adding them to the pot. One cup dried yields about 2 1/2 cups cooked, which replaces one 15 1/2 ounce can.

How long does vegetable-bean soup last in the fridge?

Keep it in airtight containers for up to 3 days in the fridge or up to 3 months in the freezer. Thaw overnight in the refrigerator before reheating, then warm gently on the stove over medium heat for about 10 minutes with an occasional stir.

What can I add to vegetable soup for more flavor?

A spoonful of tomato paste or miso stirred in during sautéing adds serious depth. A squeeze of lemon juice or a splash of red wine vinegar right before serving brightens the whole bowl, so taste the broth and adjust the acid at the end.

Can I make this vegetable-bean soup ahead of time?

This soup gets better overnight because the beans absorb the broth and the flavors meld together. Make it a day ahead, store it in the fridge, and reheat over medium heat for about 10 minutes. If it thickens too much, add a splash of broth to thin it back out.

What bread goes best with vegetable-bean soup?

Crusty sourdough or a toasted baguette are the top picks for dipping. Classic cornbread works too, since the slight sweetness pairs with the savory tomato broth. Garlic croutons baked at 375 degrees for 8 to 10 minutes also add a nice crunch.