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Vegan White Bean Soup

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  • Author: Amy
  • 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

  1. Sauté Aromatics:

    • Heat the olive oil in a large pot over medium heat.
    • Add the chopped onion and sauté until translucent, about 5 minutes.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.