Vegetable Bean Soup

This Gluten-Free and Vegetarian Soup is our go-to, quick and easy soup. Affectionately known as "Nonnie Soup", it is my Mother-in-law's 5 ingredients recipe and it's always a crowd pleaser!

Vegetable Bean Soup gluten free vegetarian #glutenfreerecipes
Vegetable Bean Soup

Fresh tasting, Warming and Nourishing!

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Update February 2022… Recently when visiting my mother-in-law, she made this soup for us and it was particularly tasty! She shared that she made a few adjustments to the recipe which I added to the printable recipe below as options if you want to switch up the flavor.


February 2021… New! I added a cooking video to this page so you can see how easy it is to make this Vegetable Bean Soup!

As with all our recipes there is a printable recipe with exact measurements and directions at the bottom of this page.

Hope you love it!

Vegetable Bean Soup gluten free vegetarian #glutenfreerecipes

Orginal post…

Who else loves a good soup?

My youngest and my husband are huge soup fans all year around,  but we all devour soup all Fall and Winter.

They are warm and cozy on a cold day, but also nourishing on a warm day.  And we have a variety of soups we rotate between as they make great, easy satisfying meals!

Regardless of when you eat it, we all agree that this gluten-free Vegetable Bean Soup is our of our favorites!

The recipe is from my mother-in-law, hence why we affectionately call it Nonnie (“grandmother” in Italian) Soup and it is sooooo good!

It’s just 5 ingredients and is perhaps the quickest, easiest, most versatile and crowd-pleasing soup ever!

Plus it’s naturally gluten-free and vegan!

Vegetable Bean Soup Nonny Soup gluten free vegetarian #glutenfreerecipes

Like I mentioned, my family actually makes and eats it year round because it is so versatile and fresh tasting.

In the cooler months, it is warming and cozy and but in the warmer months, even I, who doesn’t naturally gravitate to soup in the heat, admits that this soup is amazing when made in the Summer with fresh produce!

You see because there are only 5 main ingredients plus some simple season, you can taste the difference!

So let’s make it!

All you need:




canned white beans

crushed or strained tomatoes (lately I’ve been loving strained tomatoes but I go back and forth)

and a little olive oil, salt, pepper and garlic powder.

vegetable bean soup gluten free vegan #glutenfreerecipes

And it’s easy!

Vegetable Bean Soup Nonny Soup gluten free vegetarian #glutenfreerecipes

It’s just 3 simple steps!

1. First you saute the carrots, onions and celery until tender. The more they cook, the better the flavor!

2. And stir in some salt, pepper and garlic powder.

Vegetable Bean Soup Nonny Soup gluten free vegetarian #glutenfreerecipes

3. Then you add in the crushed tomatoes, beans and water and let it simmer!

That’s it!

It can be ready in an hour or you can let is simmer longer.

Vegetable Bean Soup Nonny Soup gluten free vegetarian #glutenfreerecipes

Pro tip: If you want to speed up the cooking, let the carrots, celery and onions saute longer. Even consider sauteing the carrots and celery for 5-10 minutes first, then adding in the onions.  The softer and more tender these vegetables are the better the soup will be and the faster it’s ready!

And this soup is versatile in how you serve it.

Sometimes we puree it a lot, sometimes a little, sometimes not at all.

Sometimes we eat it as it, other times we add gluten-free ditalini pasta to it.  My husband likes it garnished with corn. It’s delicious all ways!

And we serve it with Easy Biscuits, Easy Savory Biscuits, with pizza or my personal favorite pairing —  a simple grilled cheese 🙂

Vegetable Bean Soup gluten free vegetarian #glutenfreerecipes

Hope you love it as much as we do!

For more soups, click here.

Some favorites include:

Our Hearty Veggie Bean Soup

Pasta Fagioli Soup

Veggie Bean Chili

Lentil Tomato Soup

Scroll down to see the recipe and leave a comment if you try.



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Vegetable Bean Soup

This Vegetable Bean Soup is the quickest, easiest and most crowd pleasing ever! Affectionately known as "Nonnie Soup", it's made with 5 basic ingredients plus olive oil & seasonings. Sometimes we puree it a lot, sometimes a little, sometimes not at all. Sometimes we eat it as it, other times we add gluten-free ditalini pasta to it. Some like it garnished with corn. It's delicious all ways! And it pairs perfectly with Savory or Plain Biscuits or Garlic Knots. *As is the case with many cooks, my mother-in-law recently made this soup with some changes which I have noted as options if you want to switch it up a little!*
Prep Time15 minutes
Cook Time45 minutes
Total Time1 hour
Course: Dinner, Veggies, Soups
Cuisine: Gluten-Free, Vegetarian, Vegan
Keyword: gluten free, easy recipe, vegetable bean soup
Servings: 5 servings
Author: Healthy Gluten-free Family


  • 2-3 tablespoons olive oil
  • 1 large onion or approximately 2 cups chopped *try with Vidalia onions to switch up the flavor.
  • 1 cup chopped carrots
  • 1 cup chopped celery
  • 2 cup water approximately
  • 1 750 g 26.46 oz box Pomi strained or crushed tomatoes *alternately use 2 15oz cans Muir Glen Organic Tomato Sauce for a slightly different flavor
  • 2 15 oz cans cannellini beans drained and rinsed
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon pepper
  • 3/4 to 1 teaspoon salt depending on tastes
  • 3-4 cloves garlic, minced *optional to add some extra flavor


  • In a medium sauce pan, heat olive oil until shimmering, not burning.
  • Add onion, carrots and celery and saute until soft, onions will be translucent, approximately 15 minutes. You can't over cook the veggies in this soup, the softer they are, the more flavorful they are. You especially want to make sure the carrots cook up! Pro Tip: To speed up the overall cook time, cook the veggies longer. Even consider adding carrots & celery first, cooking 5 minutes, then adding onions and sauteing an additional 10-15 minutes. The more tender the veggies now, the quicker the soup will be ready!
  • Add garlic powder, salt and pepper and stir in well. *If adding in real garlic, add in now as well and let simmer for about a minute.
  • Add beans, strained tomatoes and water (start with 1 cup), and stir well (you may need to add more water as it cooks up if it seems too thick)
  • Let simmer on low heat for 30 -45 minutes, or longer. Add water as needed to get desired consistency.
  • If desired, use a hand blender directly in the sauce pan and puree the soup (that is the way my son loves it)
  • Serve as is or separately prepare gluten free ditalini (small pastas, we like Le Veneziane gluten-free ditalini)
  • If serving with ditalini, put a large scoop of ditalini in each bowl, followed by the soup
Tried this recipe?Mention @HealthyGFFamily or tag #HealthyGFFamily!

8 thoughts on “Vegetable Bean Soup

    1. We made it last week without blending it at all and it was great! We used to blend it more when the kids were young and they preferred it that way 🙂 Let me know if you try!

  1. Not able to eat much tomato based so thinking I will most add veggie broth or more water … maybe add some lentils??

  2. This soup was a big hit! As recommended, I slowly sautéed the carrots, celery and onion, which intensified the flavor. Since I had a fresh zucchini, I diced and cooked it along with the other veggies. I didn’t blend it in the end, but did add some grated pecorino cheese before serving. Super easy, quick and delicious. Thank you!

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