Main Course, Recipes, Soup, Vegan, Vegetable, Vegetarian

White Wine Vegetable and Herb Soup

Cold winter nights? Try this healthy, filling vegetable soup to warm you up. {Shhhh I’ll tell you a secret: it’s actually rather warm in Anchorage for December. High of 42º! But I’m ready for these cozy winter recipes.} With this recipe you’ll be curled up on the couch in front of the fire in no time. Ripley is snuggled up next to me while I type this blog post, and Georgey is smashing all the presents under the tree HA!

So there are a couple things I LOVE about this soup. It’s packed with vegetables, so it’s healthy. It uses so many leeks which I’m kind of obsessed with. It’s open to interpretation – use any vegetables you want!


Optional and Substitutions:

  1. Stir in parmesan cheese for some added salty deliciousness (non-vegan)
  2. You may substitute chicken broth for vegetable broth if not vegetarian

This recipe makes quite a large pot of soup. It makes approximately 8-10 servings.


  • 4 carrots, chopped
  • 4-5 celery stalks, chopped
  • 1 large onion, large dice
  • 3 large leeks, 1/2″ thick slice
  • 4-5 red potatoes, cubed
  • 2 cups fresh green beans, sliced on diagonal 1-2″ thick
  • 2 cans cannellini beans (10.5 oz each), drained and rinsed
  • 1 tbsp thyme
  • 1 tbsp parsley
  • 1 cup white wine
  • 9 cups vegetable broth
  • vegetable oil
  • Parmesan cheese {optional}
  • crusty bread {optional}


Heat vegetable oil in large soup pot over medium heat. Add all vegetables and stir to coat in oil. Sauté for 5-6 minutes stirring occasionally to evenly cook vegetables. Add thyme, parsley, and cannellini beans then cook for 2-3 minutes. Pour in white wine and simmer for 2 minutes or so before adding vegetable broth. Bring to boil then reduce to simmer for 15 minutes covered.

Serve with crusty bread or stir in some parmesan cheese for non-vegan version.

Enjoy! 😀

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