This Gluten-Free and Vegetarian Soup is our go-to quick and easy soup. Affectionately known as "Nonny Soup", It is my Mother-in-law's 5 ingredients recipe and it's always a crowd pleaser!
Vegetable Bean Soup
Fresh tasting, Nourishing and Flavorful!
Who doesn’t love a good soup? They are warm and cozy on a cold day but also nourishing on a warm day.
This is our go to soup, one we make all year round.
This recipe is from my mother-in-law, hence why we call it Nonny (“grandmother” in Italian) Soup.
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!
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, the flavors are unreal because the produce is so fresh.
And it’s 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!
The perfect pairing is a simple grilled cheese 🙂
So here’s all you need: carrots, celery, onion, canned white beans, crushed or strained tomatoes and a little olive oil, salt, pepper and garlic powder.
And it’s easy!
First you saute the carrots, onions and celery until tender. You can’t let them cook up too much… the more they cook, the better the flavor! And stir in some salt, pepper and garlic powder.
Then you add in the crushed tomatoes, beans and water and let it simmer! That’s it!
Hope you love it as much as we do!
Scroll down to see the recipe and leave a comment if you try.
This vegan soup is the quickest, easiest and most crowd pleasing ever! 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! Pairs well with a simple Grilled Cheese.
Author: Healthy Gluten-Free Family
Recipe type: Soups, Dinner, Veggies
Cuisine: Gluten-Free, Vegan
2-3 tbsp olive oil
1 large onion or approximately 2 cups, chopped
1 cup chopped carrots
1 cup chopped celery
1-2 cup water (approximately)
1 750 g (26.46 oz) box Pomi strained or crushed tomatoes
2 15oz cans cannellini beans, drained and rinsed
½ tsp garlic powder
½ tsp pepper
¾ to 1 tsp salt, depending on tastes
In a medium sauce pan, heat 2 tbsp olive oil
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!
Add garlic powder, salt and pepper and stir in well.
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 at least 20 minutes.
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
Hi! My name is Karen, and I’m the mom in our Healthy Gluten-Free Family. My posts and pictures here and on Instagram, Pinterest, Facebook and Twitter are labors of love that allow me to share a very personal journey with you, one our family has taken together — learning, experimenting and sharing how to raise a healthy happy gluten-free family. Read more ...