White Bean Soup with Vegetables

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Nutritional Info
  • Servings Per Recipe: 11
  • Amount Per Serving
  • Calories: 103.9
  • Total Fat: 2.2 g
  • Cholesterol: 2.2 mg
  • Sodium: 276.0 mg
  • Total Carbs: 17.0 g
  • Dietary Fiber: 4.2 g
  • Protein: 4.8 g

View full nutritional breakdown of White Bean Soup with Vegetables calories by ingredient
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Recipe from Kroger Recipe from Kroger
Number of Servings: 11


    1 Tbsp olive oil
    1 large onion, minced
    3 medium carrots, chopped
    2 stalks celery, chopped
    1 medium Yukon Gold potato (I used red b/c it's all I had)
    1 medium zucchini, diced (I used 2 cups diced)
    3-4 springs flat-leaf parsley, minced
    1/8 tsp dried rosemary (1/4 tsp fresh)
    1/8 tsp dried thyme (1/4 tsp fresh)
    6 cups reduced sodium chicken or vegetable stock
    2 cans white beans (I used butter beans)
    1 tbsp unsalted butter (I used light margarine)
    Pepper to taste


Heat a medium Dutch oven or stockpot over med-high heat. Add olive oil.
Add onion, carrot, celery and potato and saute until vegetables sweat.
Stir in parsley, rosemary and thyme, then zucchini, stock and beans.
Cook 25-30 minutes, stirring occasionally.
Puree with an immersion blender to desired consistency.
Stir in butter and season with salt and pepper.
Cook an additional 3-5 minutes.

Makes 11 cups (nutrition info is for 1 cup servings)

Number of Servings: 11

Recipe submitted by SparkPeople user BEECHNUT13.

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