Why You’ll Love This Recipe
- Creamy and Flavorful: The combination of white beans and potatoes creates a rich, satisfying texture and taste.
- Nutrient-Rich: Packed with vegetables like celery, carrots, and kale, this soup offers a variety of essential nutrients.
- Simple Ingredients: Made with everyday pantry staples, it’s both accessible and affordable.
- Versatile: Enjoy it as a main course or a hearty side dish.
- Easy to Prepare: A straightforward recipe that comes together in one pot, minimizing cleanup.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 medium potatoes, peeled and diced
- 2 celery stalks, chopped
- 2 carrots, peeled and chopped
- 1 teaspoon dried oregano
- 1 teaspoon dried marjoram
- ½ teaspoon red pepper flakes (optional)
- 4 cups vegetable broth or water
- 2 cans (15 ounces each) white beans, drained and rinsed
- 1 cup coconut milk
- 2 cups kale, chopped (optional)
- Salt and freshly ground black pepper, to taste
- Fresh herbs (such as parsley or thyme) for garnish
Directions
- Sauté Aromatics: In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
- Add Vegetables and Spices: Add the minced garlic, diced potatoes, chopped celery, and carrots to the pot. Stir in the dried oregano, marjoram, and red pepper flakes (if using). Cook for an additional 2-3 minutes, allowing the spices to release their flavors.
- Add Broth and Beans: Pour in the vegetable broth or water, and add the white beans. Bring the mixture to a boil, then reduce the heat and let it simmer for 10 minutes, or until the vegetables are tender.
- Blend the Soup: Using an immersion blender, blend part of the soup until smooth, leaving some chunks for texture. Alternatively, transfer half of the soup to a blender, blend until smooth, and return it to the pot.
- Add Coconut Milk and Kale: Stir in the coconut milk and chopped kale (if using). Simmer for an additional 5 minutes, until the kale is wilted and the soup is heated through.
- Season and Serve: Season with salt and freshly ground black pepper to taste. Garnish with fresh herbs and serve warm.
Servings and Timing
- Servings: 4
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
Variations
- Add Greens: Incorporate spinach or Swiss chard instead of kale for a different flavor.
- Spice It Up: Increase the red pepper flakes or add a dash of hot sauce for extra heat.
- Herb Infusion: Add fresh herbs like thyme or rosemary during cooking for a fragrant aroma.
- Protein Boost: Add cooked quinoa or lentils for added protein.
- Smoked Flavor: Incorporate smoked paprika for a smoky depth of flavor.
Storage/Reheating
- Refrigeration: Store cooled leftovers in an airtight container in the refrigerator for up to 4 days.
- Freezing: Freeze portions in freezer-safe containers for up to 2 months. Thaw overnight in the refrigerator before reheating.
- Reheating: Reheat on the stovetop over medium heat, stirring occasionally, until heated through. Add a splash of water or broth if the soup has thickened too much.
FAQs
1. Can I use canned white beans for this recipe?
Yes, canned white beans are convenient and work perfectly for this soup. Ensure they are drained and rinsed before adding to the pot.
2. Is it necessary to blend the soup?
Blending part of the soup creates a creamy texture while retaining some chunky elements. However, you can skip this step if you prefer a completely chunky soup.
3. Can I add other vegetables to this soup?
Absolutely! Feel free to add vegetables like bell peppers, zucchini, or corn to enhance the flavor and nutrition.
4. How can I make this soup spicier?
Increase the amount of red pepper flakes or add a diced jalapeño pepper during cooking for added heat.
5. Can I use a different type of milk instead of coconut milk?
Yes, you can substitute coconut milk with almond milk or oat milk, though it may alter the flavor and creaminess of the soup.
6. Is this soup suitable for meal prep?
Yes, this soup stores well and can be made in advance for easy meal prep.
7. Can I make this soup without coconut milk?
Yes, you can use vegetable broth or any non-dairy milk of your choice to replace the coconut milk for a lighter version.
8. How do I know when the vegetables are cooked?
The vegetables are done when they are fork-tender. You can also test a potato or carrot piece to ensure it is soft.
9. Can I make this soup in a slow cooker?
Yes, you can sauté the vegetables first, then add them to the slow cooker with the remaining ingredients. Cook on low for 6-7 hours or high for 3-4 hours.
10. What can I serve with this soup?
Pair it with a crusty loaf of bread, a fresh salad, or roasted vegetables for a complete meal.
Conclusion
This vegan white bean soup is a perfect blend of creamy texture, wholesome ingredients, and comforting flavors. It’s an easy-to-make, nutrient-packed dish that can be enjoyed by everyone, whether you’re vegan or just looking for a healthy, filling soup. With its versatility and ability to be customized, this soup is sure to become a go-to recipe in your meal rotation.
Vegan White Bean Soup
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Soup, Main Course, Side Dish
- Method: Stovetop
- Cuisine: Vegan, Mediterranean, Comfort Food
- Diet: Vegan
Description
Warm up with this creamy and flavorful Vegan White Bean Soup, featuring a blend of potatoes, white beans, and healthy vegetables like carrots, celery, and kale. This dairy-free, gluten-free, and nutrient-packed soup is easy to make in one pot, making it perfect for a light weeknight dinner, side dish, or hearty entrée. A wholesome and satisfying option that’s full of flavor and comfort!
Ingredients
- Oil: 2 tablespoons olive oil
- Vegetables: 1 medium onion (chopped), 2 cloves garlic (minced), 2 medium potatoes (peeled and diced), 2 celery stalks (chopped), 2 carrots (peeled and chopped)
- Spices: 1 teaspoon dried oregano, 1 teaspoon dried marjoram, ½ teaspoon red pepper flakes (optional)
- Liquid: 4 cups vegetable broth or water
- Beans: 2 cans (15 ounces each) white beans (drained and rinsed)
- Dairy-Free Milk: 1 cup coconut milk
- Greens: 2 cups kale (chopped, optional)
- Seasoning: Salt and freshly ground black pepper to taste
- Garnish: Fresh herbs (such as parsley or thyme)
Instructions
-
Sauté Aromatics:
- Heat the olive oil in a large pot over medium heat.
- Add the chopped onion and sauté until translucent, about 5 minutes.
-
Add Vegetables and Spices:
- Add the minced garlic, diced potatoes, chopped celery, and carrots to the pot.
- Stir in the dried oregano, marjoram, and red pepper flakes (if using).
- Cook for an additional 2-3 minutes to release the flavors of the spices.
-
Add Broth and Beans:
- Pour in the vegetable broth or water and add the white beans.
- Bring the mixture to a boil, then reduce the heat and let it simmer for 10 minutes, or until the vegetables are tender.
-
Blend the Soup:
- Use an immersion blender to blend part of the soup until smooth, leaving some chunks for texture.
- Alternatively, transfer half of the soup to a blender, blend until smooth, and return it to the pot.
-
Add Coconut Milk and Kale:
- Stir in the coconut milk and chopped kale (if using).
- Simmer for an additional 5 minutes, until the kale is wilted and the soup is heated through.
-
Season and Serve:
- Season with salt and freshly ground black pepper to taste.
- Garnish with fresh herbs and serve warm.
Notes
- Add more greens: Substitute kale with spinach or Swiss chard for a different flavor.
- For more heat: Increase the red pepper flakes or add a diced jalapeño during cooking.
- Herb infusion: Add fresh thyme or rosemary for extra fragrance during the cooking process.
- Protein boost: Stir in quinoa or lentils for added protein.
- Smoky flavor: Try adding smoked paprika for a unique depth.
