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, Warming and Nourishing!
Who else loves a good soup? They are warm and cozy on a cold day. but also nourishing on a warm day.
My youngest and my husband are huge soup fans all year around, while I tend to devour it all Fall and Winter.
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 Nonny (“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!
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.
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!
It can be ready in an hour or you can let is simmer longer.
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 biscuits, with pizza or my personal favorite pairing — a simple grilled cheese 🙂
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!
Author: Healthy Gluten-Free Family
Recipe type: Soups, Dinner, Veggies
Cuisine: Gluten-Free, Vegan
Serves: 5-6 servings
2-3 tablespoons olive oil
1 large onion or approximately 2 cups, chopped
1 cup chopped carrots
1 cup chopped celery
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 teaspoon garlic powder
½ teaspoon pepper
¾ to 1 teaspoon salt, depending on tastes
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.
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
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 ...