Vegan White Bean Soup Recipe
A satisfying, protein-rich vegan soup featuring tender white beans, aromatic vegetables, and fresh greens. Perfect for a cozy, nourishing meal any time.
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Why This Vegan White Bean Soup Is a Staple in My Kitchen
There’s just something deeply satisfying about a hearty bowl of vegan white bean soup. For me, it’s all about that creamy texture and the subtle flavors that come from letting good ingredients simmer together. This isn’t just food for sustenance—it’s comfort that hits the spot any day of the week.
What I love here is how you can take basic pantry staples and turn them into something that feels a little special. The beans provide a creamy, filling base, while the addition of herbs like thyme and rosemary gives this soup its classic, comforting aroma.
A big reason this recipe is a favorite is its sheer adaptability. No kale? Just swap in spinach. Want a little more zing? Add a squeeze of lemon juice at the end.
My favorite ways to enjoy this recipe:
- As a simple weeknight meal with crusty bread
- Topped with a drizzle of olive oil and lots of fresh parsley
- As a starter before a bigger dinner
- Cooked down with extra greens for a thicker, stew-like vibe
However you make it, this soup is a comfort classic that’s easy to return to, time and again.
Hearty Vegan White Bean Soup
A creamy, nourishing vegan soup with white beans, carrots, celery, garlic, and greens, ready in just 45 minutes.
Ingredients
Instructions
- 1
In a large pot, heat the olive oil over medium heat. Add the chopped onion, carrots, and celery, and sauté until softened (about 5-7 minutes).
- 2
Stir in the minced garlic and cook for an additional minute until fragrant.
- 3
Add the cooked white beans, vegetable broth, thyme, rosemary, salt, and pepper. Bring to a boil.
- 4
Reduce the heat and let the soup simmer for 20-25 minutes, allowing the flavors to meld together.
- 5
If using, stir in the chopped kale or spinach and cook for another 5 minutes until wilted.
- 6
Ladle the soup into bowls and garnish with fresh parsley if desired. Enjoy hot.
Notes
Canned white beans work well for convenience, just drain and rinse before use.
Try adding a squeeze of lemon juice to brighten the flavor before serving.
Soup thickens as it sits; add a splash of water or broth to loosen when reheating.
Nutrition Facts
Serves: 4 servings
Calories Per Serving: 180
Frequently Asked Questions About This Recipe
Yes, you can use dried beans. Simply soak and cook them according to package instructions before adding them to the soup. You'll need about 3/4 cup dried beans to yield 2 cups cooked.
The recipe is naturally gluten-free as long as your vegetable broth contains no gluten-containing ingredients. Always check labels to be sure.
Yes, this soup freezes well. Allow it to cool fully before transferring to a freezer-safe container. Defrost overnight in the fridge and reheat on the stove.
You can use other leafy greens like Swiss chard, collard greens, or even baby arugula.
To thicken the soup, mash some of the beans against the side of the pot or use an immersion blender to blend a portion until you reach your desired texture.
