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Vegetable and White Bean Soup

Vegetable and White Bean Soup



A seasonal soup that is gluten complimentary and vegan.


  • 1/4 cup olive oil
  • 3/4 cup sliced onion
  • 1 cup diced carrots
  • 3/4 cup diced celery
  • 2 cloves garlic, minced
  • 1 cup diced green (or purple) beans
  • 1 1/2 cup diced red potato
  • 48 oz vegetable stock
  • 114- oz can white beans, drained pipes and washed
  • 1 cup diced bell pepper
  • 1 cup diced zucchini
  • 1 tablespoon apple cider vinegar
  • 3 tablespoon s fresh minced herbs
  • salt and pepper


  1. Heat olive oil in a big stock pot over medium heat.
  2. Include onion, carrot and celery and cook 5-8 minutes until onions are soft and clear. Include garlic, green beans and potatoes along with a pinch of salt and pepper. Prepare 7-8 minutes, stirring occasionally just up until vegetables begin to caramelize.
  3. Include the stock. Bring soup to a boil and then simmer for 10-15 minutes until potatoes and beans are cooked and soft. Include beans, zucchini, bell pepper and tomatoes. Cook 10 minutes.
  4. Add apple cider vinegar and fresh herbs. Season to taste with salt and pepper.
  5. Serve with crusty bread slathered in butter

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