Veggie with Chicken Mushroom Soup
Cozy Up with a Bowl of Vegetable and White Bean Soup
As the days get shorter and the temperatures drop, there’s nothing quite like a warm, comforting bowl of soup. This Vegetable and White Bean Soup is packed with flavor, incredibly easy to make, and perfect for a weeknight dinner or a light lunch. It’s a fantastic way to get your veggies in and enjoy a hearty, satisfying meal.
This recipe is a celebration of fresh, seasonal vegetables. We’ve combined carrots, zucchini, yellow squash, and celery for a vibrant base, then added the heartiness of white beans and the unique flavor of Chicken of the Woods mushrooms (though you can substitute with cremini or shiitake if you can’t find them!). The simple blend of thyme and rosemary elevates the flavors beautifully, creating a truly comforting experience.
What makes this soup special?
- Nutrient-Rich: Packed with vitamins, minerals, and fiber from the abundance of vegetables and beans.
- Easy to Customize: Feel free to swap out vegetables based on what you have on hand or what’s in season.
- Flavorful & Aromatic: The combination of herbs and vegetables creates a delicious and inviting aroma.
- Perfect for Meal Prep: This soup tastes even better the next day, making it ideal for meal prepping.
Tips for the Best Vegetable and White Bean Soup:
- Sautéing the Vegetables: Don’t rush the sautéing process. Allowing the vegetables to soften and slightly caramelize will enhance their flavor.
- Chicken of the Woods Mushrooms: If you’re lucky enough to find Chicken of the Woods mushrooms, they add a fantastic texture and flavor. However, cremini or shiitake mushrooms work well as substitutes.
- Simmering Time: Allowing the soup to simmer for at least 20-25 minutes allows the flavors to meld together beautifully.
- Parmesan Cheese: A sprinkle of shredded Parmesan cheese adds a lovely salty and savory finish.
Frequently Asked Questions:
Q: Can I make this soup vegan?
A: Absolutely! Simply omit the Parmesan cheese topping and ensure your chicken broth is replaced with vegetable broth.
Q: Can I use dried beans instead of canned?
A: Yes, you can! You’ll need to soak and cook the dried beans before adding them to the soup. About 1.5 cups of dried white beans will yield approximately 3 cups of cooked beans.
Q: Can I add other vegetables to this soup?
A: Definitely! Feel free to add spinach, kale, potatoes, or any other vegetables you enjoy.
Q: Can I freeze this soup?
A: Yes, this soup freezes well. Allow it to cool completely before transferring it to an airtight container and freezing for up to 3 months.
Q: What if I don’t have fresh herbs?
A: You can substitute with dried herbs. Use about 1 teaspoon of dried thyme and 1/2 teaspoon of dried rosemary.
Enjoy this comforting and flavorful Vegetable and White Bean Soup – a perfect addition to your fall and winter menu!
Vegetable and White Bean Soup
Ingredients
- 3 medium Carrots sliced
- 2 small Zucchini sliced
- 2 small Yellow Squash sliced
- 6 cloves Garlic minced
- 3 stalks Celery chopped
- 2 Tbsp. Olive Oil
- 1 can (28 oz.) Diced Tomatoes
- 1 can (15 oz.) Garbanzo Beans drained and rinsed
- 2 cups Sliced Chicken of the Woods Mushrooms
- 3 cans (15oz) Reduced Sodium Chicken Broth
- 1 tsp. Thyme
- 1/2 tsp. Rosemary
- 1 tsp. Sea Salt
- 1/2 tsp. Ground Pepper
- 1 cup. Parmesan Cheese shredded
Instructions
- In a large stock pot, heat olive oil until shimmering. Pour all pre-sliced vegetables into pot and stir to coat in olive oil. Allow vegetables to soften for about five minutes, stirring occasionally. Stir in garlic.
- Once vegetables have softened and garlic is fragrant, pour in diced tomatoes with juice. Stir to incorporate.
- Add in garbanzo beans that have been drained and rinsed from can.
- Add in Chicken of the Woods mushrooms and stir.
- Pour in chicken broth, thyme, rosemary, salt and pepper.
- Allow soup to come to simmer. Simmer for 20-25 minutes. Serve, topping with shredded parmesan cheese.
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