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    Home » Recipes » Soups, Stews, and Chilis

    Vegetable White Bean Soup Recipe

    Published: Jul 30, 2018 · Modified: Aug 28, 2020 by Jenn Sebestyen

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    recipe image for Pinterest

    This summer stew is an easy vegetable and white bean soup recipe that uses the best of summer garden offerings. It all comes together in less than 30 minutes!

    White Bean Soup recipe in a white bowl next to a white napkin with a wooden handled spoon. Loaf of sliced crunchy bread on the table behind next to another bowl of soup.

    Hearty and comforting, yet light and nutrient-packed, this Summer White Bean Soup recipe can be on your table in less than 30 minutes! It’s just one of 100+ recipes you’ll find in Jackie Sobon’s new cookbook, Vegan Yack Attack On The Go.

    Home-cooked meals can be hard when you lead a busy lifestyle, but this cookbook has you covered! Quick and easy; Portable; Make-Ahead; Bulk-Cooking; plus more! There’s no reason you can’t eat well “on the go!”

    Keep reading for a full review of the cookbook and the recipe for this delicious Summer Stew.

    Close up of a white bean soup recipe with green beans, tomatoes, zucchini, and corn.

    Jackie is the creative genius behind the blog, Vegan Yack Attack. There you’ll find everything from breakfast to desserts, healthy to indulgent, and, of course, they’re all vegan.

    You might remember a couple of years ago when I shared this epic S’mores Pudding Bowl from Jackie’s first book, Vegan Bowl Attack. Don’t let summer pass you by without trying that one!

    Now, I’m thrilled to share with you, Jackie’s second book, Vegan Yack Attack On The Go!

    White bean soup in a white bowl on a blue hued table. Loaf of crusty sliced bread and fresh oregano sprigs on the table nearby.

    Vegan Yack Attack On The Go!

    Plant Based Recipes For Your Fast-Paced Vegan Lifestyle 

    “Packed with everything from car breakfasts and work lunches to airplane snacks and potluck fare, you’ll feel confident knowing you can go anywhere, do anything, and still eat delicious plant based food.”

    Each recipe is tagged with one or more of these helpful labels: Under 10 Ingredients; 30 Minutes or Less; Portable; Make-Ahead; One-Pan; Gluten-Free; Soy-Free; Nut-Free; Oil-Free; Sugar Free.

    Take the guesswork out of how to feed your busy family and get yourself this cookbook!

    Vegan Yack Attack On The Go cookbook cover
    Photography credit: Jackie Sobon. Vegan Yack Attack On The Go! © 2018 Quarto Publishing Group USA Inc.
    Collage of 4 photos from the Vegan Yack Attack Cookbook, including BLT, Lentil Balls, Cauliflower Curry Packets, and Breakfast Bars
    Photography credit: Jackie Sobon. Vegan Yack Attack On The Go! © 2018 Quarto Publishing Group USA Inc.

    Take A Look Inside

    Here is a sampling of some of the recipes you’ll find inside the pages of this cookbook:

    Quick Breakfasts, Snacks, and Treats ~ Creamy Berry-Full Polenta; Crustless Quiche Bites; No-Bake Apricot Almond Bars; Pumpkin Maple Donut Holes

    Prep-Ahead Recipes ~ Vanilla Chip Buckwheat Bars; Teriyaki Mushroom Jerky; Freezer Black Bean Burritos; Millet Sweet Potato Soup Bags

    Lunch Box Stuffers  ~ Grill and Chill Salad; Kale Raspberry Grain Salad; Grilled Eggplant Pesto Pita Pockets; Whole Wheat Empanadas

    Meals in 30 Minutes or Less ~ One-Pot Pasta; Sheet Pan Squash Tacos; Coconut Curry Sweet Potato Noodles; Portobello Fajita Salad

    Bulk Cooking ~ Drop Biscuit Pot Pie; Creamy Mushroom Tempeh and Broccoli; Lentil Balls with Zesty Rice; Cheezy Potato Onion Pierogi

    Food On The Move ~ Cauliflower Curry Grill Packets with Yogurt Sauce; Asparagus Omelet in a Bag; Beer Can Pulled Cabbage

    Make Your Own Staples ~ Buckwheat Taco Meat; Seitan Two Ways; Garlic Mayo; Sunflower Parmesan

    Plus there is a chapter called Vegan Eating Made Easy that contains Pantry Necessities, Essential Kitchen Equipment, and Helpful Tips & Tricks.

    Collage of 4 photos from the Vegan Yack Attack Cookbook, including Mason Jar Salad, Asparagus Omelette, Berry Polenta, and Fajitas
    Photography credit: Jackie Sobon. Vegan Yack Attack On The Go! © 2018 Quarto Publishing Group USA Inc.

    Take this cookbook on a trial run by making Jackie’s perfect vegetable and white bean soup recipe (Summer Stew pg. 99).

    It’s gluten free, soy free, nut free, and sugar free. It can be oil free, too, if you use a few tablespoons of broth instead of the 1 tablespoon of oil.

    It’s made all in one pot, can be made ahead, and takes less than 30 minutes.

    Perfect for an easy tasty lunch or a hearty dinner paired with a hunk of crusty bread. Easily packable in a thermos for school or office lunch boxes.

    Overhead view of a bowl of white bean soup. A spoon and a slice of crusty garlic bread in the bowl of soup.

    I hope you love this recipe as much as we do! If you tried it, please use the rating system in the recipe card and leave a comment below with your feedback.

    Be sure to sign up for my FREE Newsletter to be the first to get my NEW recipes! You can also follow me on Instagram, Facebook, and Pinterest.


    For even more easy family recipes, be sure to check out my cookbook, The Meatless Monday Family Cookbook!

    Don’t forget to order your copy of Vegan Yack Attack On The Go now!

    Loaf of sliced bread behind a bowl of summer white bean vegetable stew.

    Summer Stew (A Vegetable & White Bean Soup Recipe)

    Even if you don’t have your own garden, you have probably known someone that was inundated with tomatoes and zucchini once summer came around. This stew uses much of the produce that summer has to offer, such as zucchini, green beans, tomatoes, and corn, and it does so quickly and deliciously! I love serving this with basket of toasted, crusty bread on the table.*Vegan Yack Attack On The Go! © 2018 Quarto Publishing Group USA Inc.
    Text © 2018 Jackie Sobon. First Published in 2018 by Fair Winds Press, an imprint of The Quarto Group,
    100 Cummings Center, Suite 265-D, Beverly, MA 01915, USA.
    5 from 6 votes
    Print Rate
    Course: Entree, Soup
    Cuisine: dairy free, gluten free, nut free, refined sugar free, soy free, vegan
    Prep Time: 10 minutes
    Cook Time: 15 minutes
    Total Time: 25 minutes
    Servings: 4 servings
    Calories: 194kcal
    Author: Jenn Sebestyen

    Ingredients

    • 1 tablespoon (15 ml) sunflower oil
    • 1 cup (140 g) diced onion
    • 2 cups (280 g) chopped zucchini
    • 4 ounces (120 g) green beans
    • 2 cloves garlic (minced)
    • 3 cups (500 g) chopped tomatoes
    • 1½ cups (315 g) cooked corn kernels
    • 2 15 oz (850 g) cans white beans, plus liquid
    • 1 cup (235 ml) low-sodium vegetable broth
    • 1 teaspoon dried basil (or more to taste)
    • ½ teaspoon dried parsley (or more to taste)
    • ⅛ teaspoon black pepper (or more to taste)
    • 1 teaspoon salt (or to taste)
    • Pinch of crushed red pepper (optional)

    Instructions

    • Warm the oil in a large pot over medium heat. Once hot, add the onions, zucchini, and green beans to the pot, sautéing for 5 minutes or until the onions are mostly translucent. Next, stir the garlic, tomatoes, and corn into the vegetables, sautéing for 3 more minutes.
    • Add the white beans plus liquid, vegetable broth, basil, parsley, black pepper, and optional red pepper to the pot. Simmer covered over medium-low heat for 7 minutes, stirring occasionally. 
    • Taste the stew and season with salt, plus more herbs if you prefer. Serve hot.

    Notes

    ~Jackie says, “Tip: At certain grocery stores you can buy grilled corn in the freezer section. I love thawing this out and using it in recipes like this one to add even more flavor.”
     

    Nutrition

    Calories: 194kcal | Carbohydrates: 23g | Protein: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 1g | Sodium: 808mg | Potassium: 937mg | Fiber: 5g | Sugar: 12g | Vitamin A: 1400IU | Vitamin C: 44.6mg | Calcium: 90mg | Iron: 2.2mg

    Nutrition values are calculated using online calculators and are estimates only. Please verify using your own data.

    Tried this Recipe? Tag me Today!Mention @Veggie_Inspired or tag #VeggieInspired!

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    Comments

    1. Patty Wedge says

      August 16, 2021 at 11:53 am

      I can not wait to try this! Im incorporating Vegan Meals in my weekly menu and this seems simple enough and yummy! ❤️😋

      Reply
      • Jenn Sebestyen says

        August 16, 2021 at 6:43 pm

        Enjoy, Patty!

        Reply
    2. Jacque Hastert says

      August 09, 2018 at 11:30 am

      I love this idea! Summer veggies in a warm stew, can’t go wrong with this one!5 stars

      Reply
      • Jenn S. says

        August 09, 2018 at 11:53 am

        I agree. I think you’ll love it! Thanks, Jacque!

        Reply
    3. Stephanie says

      August 09, 2018 at 11:00 am

      I never think to make soup in the summer but this looks perfect. I actually have most of the ingredients so I think this would be so perfect for dinner tonight!5 stars

      Reply
      • Jenn S. says

        August 09, 2018 at 11:52 am

        I love soup all year round. Hope you love it, Stephanie!

        Reply
    4. Elaine @ Dishes Delish says

      August 09, 2018 at 10:53 am

      What a great book! I love eating vegan at least once a week!! And as I love soup all year round, I will be trying this white bean soup very soon!5 stars

      Reply
      • Jenn S. says

        August 09, 2018 at 11:52 am

        I’m a soup-all-year-round girl, too! Hope you love this one! Thanks, Elaine!

        Reply
    5. Jessie says

      August 09, 2018 at 9:32 am

      This looks very good I love a good soup and just curling up and watching a good movie5 stars

      Reply
      • Jenn S. says

        August 09, 2018 at 10:32 am

        Yes, that sounds perfect! Thanks, Jessie!

        Reply
    6. Traci says

      August 09, 2018 at 8:59 am

      I love to make soups in the summer with all of the fresh veggies popping in our garden. Yours looks absolutely gorgeous! Just pinned…thanks for sharing your recipe!5 stars

      Reply
      • Jenn S. says

        August 09, 2018 at 9:06 am

        Thanks, Traci! Fresh garden vegetables are the BEST!

        Reply
    7. Alisa Fleming says

      July 31, 2018 at 9:37 am

      That book is just so darn lovely! I’ve been flipping through my copy lately. I haven’t tried this soup yet, but have it earmarked!

      Reply
      • Jenn S. says

        July 31, 2018 at 9:07 pm

        Soooo many recipes I can’t wait to try!

        Reply

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    Jenn Sebestyen of Veggie Inspired

    Hi, I'm Jenn! This is where I share delicious plant based recipes for the whole family. I love to cook; I can read cookbooks like novels; and I enjoy experimenting in the kitchen by making standard American favorites healthier.

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