Vegetable Bean Soup


  • 1 tablespoon olive oil
  • 4 cups assorted fresh vegetables, such as diced red and yellow bell peppers, small broccoli florets, julienned or thinly sliced carrots, diced zucchini or yellow squash
  • 2 cloves garlic
  • 1 (14 1/2 ounce) can no salt added stewed tomatoes, undrained
  • 1 (14 or 14.5 ounce) can low sodium chicken broth
  • 1/4 teaspoon rosemary, chopped
  • 1/4 teaspoon freshly ground black pepper
  • 1 (15 or 16 ounce) can navy or great northern beans, rinsed and drained
  • 1/4 cup chopped basil or Italian parsley
  • 1/4 cup grated Parmesan cheese


  1. 1. Heat oil in a large deep skillet over medium-high heat. Add vegetables and garlic; cook 2 minutes, stirring occasionally. Add tomatoes, broth, rosemary and pepper; bring to a boil over high heat. Reduce heat; simmer uncovered 15 minutes or until vegetables are tender.
  2. 2. Stir in beans and basil; heat through. Ladle soup into shallow bowls; top with cheese. Yield: 4 (serving size: about 1-1/3 cups).
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Vegetable Bean Soup Recipe at a Glance

More Recipes Like This

  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy