vegetarian soup

Easy Vegetarian Holiday Soup

December 10, 2023
white bean soup

Bruce and I are very excited to be hosting the family for Christmas this year. Except for Bruce’s son, Benjamin, who we spent Thanksgiving with, all the “children” will be with us. Thrilled doesn’t even begin to describe it. We’ve already started planning the menu. And one thing that we both agreed on immediately was a soup we made the other day that was oh-so-easy and absolutely delicious. I even scored some additional soup bowls, on thrift of course, for the occasion. This vegetarian holiday soup is perfect for so many reasons: it’s vegetarian, it’s easy, it can be made ahead, it’s great left over and get this, it’s red and green!

I found this recipe for vegetarian holiday soup on the Cafe Delites website (They call it “10-Minute White Bean Soup). I really hope you enjoy it.

Ingredients For Vegetarian Holiday Soup:

  • 1 tablespoon olive oil
  • 1 yellow onion diced
  • 6-8 cloves garlic smashed and minced
  • 6-8 cups vegetable broth (or stock). I used the two extra cups after serving it the first time.
  • 15 ounces (420 g) can diced tomatoes, drained
  • 1 teaspoon sugar
  • 1 tablespoon Italian dried herbs
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper
  • 4 (15 ounce) cans white beans (cannellini beans), drained and rinsed
  • 4 cups baby spinach (about 6 ounces)
  • 3/4 cup fresh grated Parmesan cheese (for serving). I used pre-shredded in a tub from the grocery store.
  • 3 tablespoons chopped fresh flat-leaf parsley. I omitted this. It was great without it.
vegetarian soup


  • 1. In a large pot or Dutch oven, heat olive over medium high heat.
  • 2. Add onion and garlic; cook until onions are translucent and garlic is fragrant (about 2-3 minutes), while stirring occasionally.
  • 3. Add in the broth, tomatoes, sugar, Italian herbs, salt and pepper.
  • 4. Bring to a boil, reduce heat and simmer for 5 minutes to combine all of the flavors together.
  • 5. Stir in the beans and spinach. Continue to simmer gently until the spinach has wilted, (about 2 minutes). 
  • Take off heat.
  • 6. Serve with Parmesan cheese and parsley.
  • 7. Taste test, adjust salt and pepper if needed.

I truly hope it make this soup over the holidays, or one cold weekend this winter. Let me know how it goes? For other great recipes, check out my previous blogs: Best Beef Stroganoff Recipe: It’s What’s For Dinner and Best French Onion Soup Recipe.

Have a lovely Sunday, my friends. Marianne

vegetarian holiday soup
Here’s how mine turned out!

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