3 Green, White Bean Vegetable Soup

3 green white bean vegan vegetable soup .JPG


  • 1 Tbsp olive oil
  • 1 large sweet onion, diced
  • 4 cloves garlic, minced
  • 4 medium carrots, sliced
  • 1/2 tsp each sea salt and black pepper
  • 2 tsp dried basil
  • 2 tsp oregano
  • 3 C zucchini noodles (cut into 3 inch long noodles) 
  • 26oz crushed roasted tomatoes (boxed)
  • 12oz tomato puree (box/jar)
  • 48oz low sodium vegetable broth (boxed)
  • 2 13.4 oz boxes Cannellini Beans, drained and rinsed 
  • 2 cups chopped kale 
  • 2 cups chopped swiss chard 
  • 2 cups chopped spinach 


1. Add oil, onion, carrots, garlic, salt, pepper, dried basil, and dried oregano to a large pot and sauté until onions are translucent

2. Add in zucchini noodles, stir to combine

3. Add in crushed roasted tomatoes, tomato puree, and vegetable broth and simmer on medium/low heat for 20min 

4. Add in beans and chopped greens and simmer on medium/low heat for 15min 

5. Enjoy a bowl fresh off the stovetop or transfer to individual jars and enjoy throughout the week. Soup can be frozen for later consumption as well. 

*For a heartier soup and an added protein kick, stir in cooked quinoa!

- JM

Jill Monterotti