Back to Vegetable-Bean Soup All Reviews for Vegetable-Bean Soup - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Read the full recipe after the video. Recipe Summary prep: 25 mins total: 50 mins Servings: 4 turkey-bean-spoup-med107742.jpg
Ingredients Ingredient Checklist 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 (15.5 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
Gallery Read the full recipe after the video.
Recipe Summary prep: 25 mins total: 50 mins Servings: 4 turkey-bean-spoup-med107742.jpg
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary prep: 25 mins total: 50 mins Servings: 4
Recipe Summary
prep: 25 mins total: 50 mins
Servings: 4
prep: 25 mins
total: 50 mins
prep:
25 mins
total:
50 mins
Servings: 4
4
turkey-bean-spoup-med107742.jpg
turkey-bean-spoup-med107742.jpg
Ingredients
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 (15.5 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
In a large pot, heat oil over medium-high. Add carrots, celery, and onion and cook until onion is translucent, about 6 minutes. Add garlic and thyme and season with salt and pepper; cook until fragrant, about 3 minutes. Add beans, tomatoes, broth, and parsley and bring to a boil. Reduce heat and simmer until vegetables are tender, 25 to 30 minutes. Season to taste with salt and pepper. Divide soup among four bowls and serve with Parmesan.
Reviews (5)
Add Rating & Review 102 Ratings 5 star values: 20 4 star values: 27 3 star values: 33 2 star values: 16 1 star values: 6
Reviews (5)
Add Rating & Review 102 Ratings 5 star values: 20 4 star values: 27 3 star values: 33 2 star values: 16 1 star values: 6
Add Rating & Review
102 Ratings 5 star values: 20 4 star values: 27 3 star values: 33 2 star values: 16 1 star values: 6
102 Ratings 5 star values: 20 4 star values: 27 3 star values: 33 2 star values: 16 1 star values: 6
102 Ratings 5 star values: 20 4 star values: 27 3 star values: 33 2 star values: 16 1 star values: 6
5 star values: 20 4 star values: 27 3 star values: 33 2 star values: 16 1 star values: 6
Martha Stewart Member Rating: 4.0 stars 02/15/2020 I loved this recipe but added more specific measurements. 2 carrots = 1 cup diced 2 celery stalks = 1 cup diced I switch up the beans to whatever I have on hand and sometimes use chicken broth instead of vegetable broth. I also add a small can of mild Rotel tomatoes(with green chillies) which really gives this soup a tasty kick! Martha Stewart Member Rating: 5 stars 09/11/2018 This was quick and easy. I doubled the recipe, cooked up some dried great northern beans to use in place of the cannellini beans and added leftover green beans. This was perfect for an unseasonably cool September evening Martha Stewart Member Rating: 5 stars 11/04/2017 I didn't use low sodium broth but wish I had or left out the extra salt but was great soup! Good taste, easy to make, and fast! Will make again. Martha Stewart Member Rating: 4 stars 04/29/2014 One of the best quick soups I have ever made. If necessary adjust the acid from the tomatoes with a half teaspoon or so of sugar. Has become a family favorite. Martha Stewart Member Rating: Unrated 11/12/2013 Great recipe, easy steps, just as good if made a day ahead. If you're not a vegetarian, just add 1/4-1/2# chorizo or other smoked sausage. Martha Stewart Member Rating: 4 stars 01/27/2013 This recipe is great on a chilly evening. Pair it with some crusty bread and wine and you've got yourself a good night. I also like to make extra and pack it with a half sandwich for lunch. Hearty and healthy!Martha Stewart Member
Rating: 4.0 stars 02/15/2020
I loved this recipe but added more specific measurements. 2 carrots = 1 cup diced 2 celery stalks = 1 cup diced I switch up the beans to whatever I have on hand and sometimes use chicken broth instead of vegetable broth. I also add a small can of mild Rotel tomatoes(with green chillies) which really gives this soup a tasty kick!
Rating: 4.0 stars
Rating: 5 stars 09/11/2018
This was quick and easy. I doubled the recipe, cooked up some dried great northern beans to use in place of the cannellini beans and added leftover green beans. This was perfect for an unseasonably cool September evening
Rating: 5 stars
Rating: 5 stars 11/04/2017
I didn’t use low sodium broth but wish I had or left out the extra salt but was great soup! Good taste, easy to make, and fast! Will make again.
Rating: 4 stars 04/29/2014
One of the best quick soups I have ever made. If necessary adjust the acid from the tomatoes with a half teaspoon or so of sugar. Has become a family favorite.
Rating: 4 stars
Rating: Unrated 11/12/2013
Great recipe, easy steps, just as good if made a day ahead. If you’re not a vegetarian, just add 1/4-1/2# chorizo or other smoked sausage.
Rating: Unrated
Rating: 4 stars 01/27/2013
This recipe is great on a chilly evening. Pair it with some crusty bread and wine and you’ve got yourself a good night. I also like to make extra and pack it with a half sandwich for lunch. Hearty and healthy!
All Reviews for Vegetable-Bean Soup
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Vegetable-Bean Soup
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
