When you need a healthy, comforting meal without spending ages in the kitchen, this frozen veggie and cannellini bean soup by Jessica Sepel from JSHealth is the answer. Packed with frozen cauliflower, broccoli, peas and protein-rich cannellini beans, it is an easy vegetable soup recipe that delivers plenty of flavour with minimal effort. Perfect for busy weeknights, meal prep or using up whatever vegetables you already have on hand, this simple soup is both budget-friendly and nourishing.
The beauty of this cannellini bean soup is its flexibility. Using frozen vegetables makes it incredibly convenient, while the beans add creaminess and substance without the need for cream. Finished with crumbled feta and toasted pumpkin seeds for extra texture and savoury crunch, this quick vegetable soup is a delicious go-to for cooler nights when you want something wholesome, filling and easy to make.
1 400g (14.1oz) tin cannellini beans, drained & rinsed
4 cups (1L) vegetable stock
To serve:
Feta
Toasted pumpkin seeds
Method
Heat the extra virgin olive oil in a large crock-pot or saucepan.
Add the garlic, onion and parsley stalks. Season with black pepper. Sauté for 4-5 minutes or until softened.
Add the frozen vegetables and stock. Bring to a boil, then reduce to a simmer. Cover with a lid and simmer for 10 minutes or until the vegetables have just cooked through. Stir in the cannellini beans and remove from the heat.
Blend with a stick blender and season to taste.
Serve topped with crumbled feta and toasted pumpkin seeds.
Frozen Veggie and Cannellini Bean Soup
Frequently Asked Questions
Can I use fresh vegetables instead of frozen vegetables? Yes, absolutely. Fresh vegetables work just as well in this soup, and you can use whatever you already have in the fridge. Broccoli, cauliflower, zucchini, spinach and peas are all good options. You may just need to adjust the cooking time slightly depending on how firm the vegetables are.
Can I make this soup ahead of time? Yes, this is a great make-ahead recipe. You can prepare it in advance and store it in the fridge for up to three days. The flavours develop well as it sits, making it a handy option for lunches or quick dinners through the week.
Can I freeze cannellini bean soup? Yes, this soup freezes well. Allow it to cool completely, then store it in airtight containers in the freezer for up to three months. Defrost in the fridge overnight and reheat gently on the stovetop or in the microwave.
Do I have to use cannellini beans? No, if you do not have cannellini beans, you can swap them for other white beans such as butter beans or great northern beans. These will still give the soup a creamy texture and extra protein.
How do I make the soup thicker or thinner? If you prefer a thicker soup, reduce the stock slightly or blend a little more of the mixture. If you would like it thinner, simply add a little extra stock or water until it reaches your preferred consistency.
Is this soup vegetarian? Yes, as long as you use vegetable stock, this recipe is vegetarian. If you want to make it vegan, simply leave out the feta or replace it with a dairy-free alternative.
What can I serve with frozen veggie and cannellini bean soup? This soup is delicious on its own, but it also pairs well with crusty bread, sourdough toast or a simple grilled cheese sandwich. The feta and toasted pumpkin seeds also add plenty of flavour and texture on top.
Can I add extra flavour to the soup? Yes, this recipe is very easy to customise. You can add herbs, chilli flakes, lemon juice or extra garlic to suit your taste. A swirl of olive oil or a spoonful of pesto on top also works beautifully.
When you need a healthy, comforting meal without spending ages in the kitchen, this frozen veggie and cannellini bean soup by Jessica Sepel from JSHealth is the answer. Packed with frozen cauliflower, broccoli, peas and protein-rich cannellini beans, it is an easy vegetable soup recipe that delivers plenty of flavour with minimal effort. Perfect for busy weeknights, meal prep or using up whatever vegetables you already have on hand, this simple soup is both budget-friendly and nourishing.
The beauty of this cannellini bean soup is its flexibility. Using frozen vegetables makes it incredibly convenient, while the beans add creaminess and substance without the need for cream. Finished with crumbled feta and toasted pumpkin seeds for extra texture and savoury crunch, this quick vegetable soup is a delicious go-to for cooler nights when you want something wholesome, filling and easy to make.
Ingredients
To serve:
Method
Heat the extra virgin olive oil in a large crock-pot or saucepan.
Add the garlic, onion and parsley stalks. Season with black pepper. Sauté for 4-5 minutes or until softened.
Add the frozen vegetables and stock. Bring to a boil, then reduce to a simmer. Cover with a lid and simmer for 10 minutes or until the vegetables have just cooked through. Stir in the cannellini beans and remove from the heat.
Blend with a stick blender and season to taste.
Serve topped with crumbled feta and toasted pumpkin seeds.
Frequently Asked Questions
Can I use fresh vegetables instead of frozen vegetables?
Yes, absolutely. Fresh vegetables work just as well in this soup, and you can use whatever you already have in the fridge. Broccoli, cauliflower, zucchini, spinach and peas are all good options. You may just need to adjust the cooking time slightly depending on how firm the vegetables are.
Can I make this soup ahead of time?
Yes, this is a great make-ahead recipe. You can prepare it in advance and store it in the fridge for up to three days. The flavours develop well as it sits, making it a handy option for lunches or quick dinners through the week.
Can I freeze cannellini bean soup?
Yes, this soup freezes well. Allow it to cool completely, then store it in airtight containers in the freezer for up to three months. Defrost in the fridge overnight and reheat gently on the stovetop or in the microwave.
Do I have to use cannellini beans?
No, if you do not have cannellini beans, you can swap them for other white beans such as butter beans or great northern beans. These will still give the soup a creamy texture and extra protein.
How do I make the soup thicker or thinner?
If you prefer a thicker soup, reduce the stock slightly or blend a little more of the mixture. If you would like it thinner, simply add a little extra stock or water until it reaches your preferred consistency.
Is this soup vegetarian?
Yes, as long as you use vegetable stock, this recipe is vegetarian. If you want to make it vegan, simply leave out the feta or replace it with a dairy-free alternative.
What can I serve with frozen veggie and cannellini bean soup?
This soup is delicious on its own, but it also pairs well with crusty bread, sourdough toast or a simple grilled cheese sandwich. The feta and toasted pumpkin seeds also add plenty of flavour and texture on top.
Can I add extra flavour to the soup?
Yes, this recipe is very easy to customise. You can add herbs, chilli flakes, lemon juice or extra garlic to suit your taste. A swirl of olive oil or a spoonful of pesto on top also works beautifully.
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