White Bean Tomato Mushroom Soup

filling vegetarian soup
Filling vegetarian soup
Share it on your social network:
Or you can just copy and share this url


2 tbsp Olive oil extra-virgin
1 Yellow onions medium , chopped
2 cups Butternut squash ¼” diced
2 ribs Celery diced
8 oz Cremini mushrooms chopped
3 cloves Garlic minced
2 Bay leaf fresh
5 Sage fresh leaves, chopped
2 tsp Herbes de Provence
¼ cup Dry white wine
4 cups Vegetable broth
1 (14 oz) can Diced tomatoes
1 (14 oz) can Cannellini beans
6 Fresh thyme sprigs, bundled and tied with string
2 tsp Balsamic vinegar
2 cups Fresh spinach
Pecorino optional, for serving
French baguette toasted, optional, for serving

Nutritional information


White Bean Tomato Mushroom Soup


This White Bean Tomato Mushroom Soup is a delicious winter warmer full of filling ingredients like cannellini beans, broth, and butternut squash. This soup is vegetarian, too, and can easily be adapted if you are cooking for a friend who’s vegan! 

To make this soup, start by sauteing onion. Add the butternut squash, celery, and mushrooms and season. Cook until soft and add garlic, bay leaves, sage, and herbes de Provence. Stir and add wine, vegetable broth, tomatoes, beans, and bundled thyme sprigs. Simmer for 30 minutes until thickened. Remove thyme stems and bay leaves and discard.

Add balsamic vinegar and chopped spinach. Taste and adjust seasoning to taste. Serve with toasted Buttery Fluffy Cornmeal Dinner Rolls and Pecorino cheese.

To make White Bean Tomato Mushroom Soup, you will need the following ingredients:

Ingridiens for White Bean Tomato Mushroom Soup

Steps to make White Bean Tomato Mushroom Soup


Sauté onion


Add 2 tablespoons of olive oil to a large pot and heat over medium heat. Add chopped onion and season with salt and pepper. Sauté for 5-8 minutes, stirring occasionally, until the onions are soft and lightly browned.


Stir in butternut squash and celery


Add 2 cups of butternut squash, 2 diced celery ribs and stir.


Add mushrooms and season


Add chopped mushrooms and adjust seasoning by adding salt and pepper. Continue to cook for 8-10 minutes until soft.


Add garlic and broth


Add 3 minced garlic cloves, 2 bay leaves, 5 sage leaves, and 2 teaspoons of herbes de Provence. Stir, then add ¼ cup of wine and stir again. Add 4 cups of vegetable broth, 1 can of tomatoes, 1 can of beans, and 6 thyme sprigs bundled. Simmer the soup for 20 minutes until thickened, stirring occasionally.


Remove whole herbs

Remove the thyme stems and bay leaves and discard.


Add balsamic vinegar and spinach


Add 2 teaspoons of balsamic vinegar. Stir in spinach and cook for about 30 seconds until wilted. Taste and adjust seasonings.



Serve with toasted Buttery Fluffy Cornmeal Dinner Rolls and grated Pecorino cheese.

This White Bean Tomato Mushroom Soup is a terrific take on an Italian classic soup. Try it out soon and please come back and leave a comment below with your thoughts.

Jelena is an interior designer and young mom! As a busy working mom, her time is precious so she’s always looking for a quick and efficient way to get things done. Jelena is very creative, but has a strong practical side. She loves trying new things and travels a lot, especially around Europe. The kitchen is Jelena’s safe space, where she can let her creative side out and dedicate herself to her favorite hobby - cooking!

  • Recipe Reviews:
Quick Pickled Eggs and Beets Recipe-How To Make Quick Pickled Eggs and Beets-Delicious Quick Pickled Eggs and Beets
Quick Pickled Eggs and Beets
Pumpkin Seed Carrot Milk Recipe-How to Make Pumpkin Seed Milk-Dairy-Free Nut-Free Milk
Dairy-Free Pumpkin Seed Carrot Milk
Add Review
Add Comment

Recipe Reviews

Average Rating:
Total Reviews: 1

Delicious soup! Thanks!

Write your own review

You can optionally upload your own image along with a review

Add Your Comment