If you’re craving something warm, comforting, and nourishing, this Creamy Vegan White Bean Soup is here to deliver. Imagine a velvety smooth soup that’s rich with flavor, thanks to the hearty white beans and a blend of aromatic vegetables. The best part? It’s entirely plant-based and packed with goodness, making it the perfect cozy dish for any season. Trust me, this creamy soup is a game-changer—you won’t believe how delicious and satisfying it is without any dairy.
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Why You’ll Love Creamy Vegan White Bean Soup
Here’s why this soup will quickly become one of your favorites:
Rich and Creamy: The combination of white beans and coconut milk creates a smooth, velvety texture that makes every spoonful feel like a warm hug.
Hearty and Filling: Packed with protein from the beans and fiber from the veggies, this soup will keep you full and satisfied.
Comforting Yet Light: It’s the perfect balance—light enough for a weeknight meal, yet comforting enough to curl up with on a cold evening.
Easy to Make: With just a handful of ingredients, this soup comes together in under 30 minutes. It’s the ideal quick and easy meal!
Vegan and Gluten-Free: Whether you’re vegan, gluten-free, or just looking for a plant-based dish, this soup checks all the boxes without compromising on flavor.
Ingredients
Ready to dive into the goodness? Here’s what you’ll need to make this creamy white bean soup:
White Beans: The heart of the soup. Cannellini or Great Northern beans work best, giving the soup its creamy texture.
Carrots and Celery: For that perfect base of aromatic veggies that adds depth and flavor to the soup.
Onion: A savory addition that brings a subtle sweetness once it’s sautéed.
Garlic: Essential for bringing in that bold, aromatic flavor.
Coconut Milk: Adds creaminess without the dairy, making this soup rich and satisfying.
Vegetable Broth: The perfect liquid base to tie everything together and provide just the right amount of seasoning.
Olive Oil: For sautéing the veggies and building that savory flavor.
Herbs (Thyme, Rosemary, Bay Leaves): A blend of fresh or dried herbs gives the soup that delicious, herby undertone.
Lemon Juice: A touch of citrus adds brightness and balances out the richness of the soup.
Salt and Pepper: To taste, bringing all the flavors together.
(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)
Instructions
Let’s get cooking! Follow these easy steps to make your Creamy Vegan White Bean Soup:
Sauté the Aromatics: In a large pot, heat olive oil over medium heat. Add the onion, carrots, and celery, and sauté for about 5-7 minutes, or until the veggies are softened and fragrant. Add the garlic and cook for an additional 1-2 minutes.
Simmer the Soup: Add the white beans, vegetable broth, thyme, rosemary, and bay leaves to the pot. Bring to a boil, then reduce the heat and simmer for 15-20 minutes to allow the flavors to meld together.
Blend for Creaminess: Remove the bay leaves and use an immersion blender to purée the soup until smooth and creamy. If you don’t have an immersion blender, carefully transfer about half of the soup to a blender, blend until smooth, and return it to the pot.
Add Coconut Milk and Lemon Juice: Stir in the coconut milk and lemon juice, and continue to cook for another 5 minutes. Taste and adjust the seasoning with salt and pepper if needed.
Serve and Enjoy: Ladle the soup into bowls, garnish with fresh herbs, and serve with a side of crusty bread or crackers for dipping.
Nutrition Facts
Servings: [Number of servings]
Calories per serving: [Calorie count per serving]
Preparation Time
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Cook Time: [Time to cook or bake]
Total Time: [Total time needed]
How to Serve Creamy Vegan White Bean Soup
This creamy soup is perfect on its own or paired with some delicious sides. Here are a few serving suggestions to enhance your meal:
Crusty Bread: Serve with a thick slice of warm, crusty bread for dipping and soaking up all the creamy goodness.
Salad: A fresh green salad with a tangy vinaigrette provides a light, refreshing contrast to the rich soup.
Vegan Grilled Cheese: For the ultimate comfort food experience, pair your soup with a vegan grilled cheese sandwich for dipping.
Roasted Vegetables: A side of roasted root vegetables or sautéed greens is a great way to add extra flavor and nutrients to your meal.
Additional Tips
Here are some helpful tips for making the most of your creamy white bean soup:
Use a High-Speed Blender: If you want an ultra-smooth texture, a high-speed blender will give you the creamiest result.
Prep Ahead: You can chop the vegetables and store them in the fridge the day before to save time on cooking day.
Add Extra Protein: For added protein, stir in some sautéed mushrooms, quinoa, or tofu for a heartier soup.
Spice It Up: If you like a little heat, add a pinch of red pepper flakes when sautéing the garlic.
Store Leftovers: Store any leftover soup in an airtight container in the fridge for up to 4 days. Reheat gently on the stove or in the microwave.
FAQ Section
Q1: Can I use canned white beans?
A1: Absolutely! Canned beans are a great time-saver. Just be sure to rinse and drain them before adding them to the soup.
Q2: Can I make this soup spicier?
A2: Yes! Add some red pepper flakes, a chopped jalapeño, or a dash of hot sauce for a spicy kick.
Q3: Can I freeze this soup?
A3: Yes, this soup freezes beautifully. Store it in a freezer-safe container for up to 3 months. When ready to eat, thaw in the fridge overnight and reheat on the stove.
Q4: Can I use a different type of milk instead of coconut milk?
A4: Yes, you can substitute any plant-based milk, like almond or oat milk, for the coconut milk. Just keep in mind that it will change the flavor slightly.
Q5: Can I make this soup thicker?
A5: For a thicker soup, add more white beans or reduce the amount of vegetable broth. You can also blend the soup a little less if you want it to have more texture.
Q6: Can I add vegetables to the soup?
A6: Definitely! Feel free to add vegetables like spinach, kale, or zucchini for extra nutrition and flavor.
Q7: Can I use dried beans instead of canned?
A7: Yes, you can. Just make sure to soak the dried beans overnight and cook them before adding them to the soup.
Q8: Can I serve this soup with toppings?
A8: Absolutely! Top it with fresh herbs, vegan sour cream, or a sprinkle of nutritional yeast for extra flavor.
Q9: How do I store leftovers?
A9: Store leftovers in an airtight container in the fridge for up to 4 days.
Q10: Can I add some greens to this soup?
A10: Yes, adding some spinach or kale is a great way to boost the nutritional value and add more flavor to the soup.
Conclusion
This Creamy Vegan White Bean Soup is comfort in a bowl—perfectly creamy, flavorful, and hearty. It’s a simple, wholesome dish that everyone will love, whether you’re vegan or not. So, grab your ingredients, heat up the pot, and get ready to enjoy this nourishing soup that’s guaranteed to warm your soul!
Print
Creamy Vegan White Bean Soup
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Vegan
Description
This Creamy Vegan White Bean Soup is packed with flavor, rich in plant-based protein, and ultra-comforting! Made with cannellini beans, coconut milk, kale, and a touch of pesto, it’s the perfect quick and easy dinner. Ready in just 25 minutes, this cozy soup is both nourishing and satisfying!
Ingredients
For the Soup:
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2 (15 oz.) cans cannellini beans, drained, rinsed, and divided (or Northern beans)
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1 tablespoon extra virgin olive oil
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1/2 red onion, chopped (or yellow onion)
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4 garlic cloves, minced
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4 cups organic vegetable broth
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1 (14 oz.) can full-fat coconut cream or coconut milk
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1 cup kale, chopped
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1 teaspoon sea salt
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1 teaspoon black pepper
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1 teaspoon dried oregano
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1 teaspoon dried basil
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1 teaspoon dried parsley
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1 tablespoon pesto sauce (homemade or store-bought)
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1 teaspoon freshly squeezed lemon juice
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1/2 teaspoon turmeric powder
Thickening Agent:
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2 tablespoons arrowroot starch + 4 tablespoons warm water
Instructions
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Sauté the aromatics: Heat olive oil in a Dutch oven over medium-high heat. Add garlic and onions, sautéing until fragrant and translucent (about 1-2 minutes). Stir in pesto, turmeric, salt, black pepper, oregano, basil, and parsley.
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Blend the soup base: Add half of the white beans and 2 cups of vegetable broth. Let boil for 1-2 minutes, then reduce heat. Using an immersion blender, blend until smooth (about 2-3 minutes).
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Add remaining ingredients: Stir in the remaining 2 cups of broth, coconut milk, lemon juice, and chopped kale. Simmer for 4-5 minutes.
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Thicken the soup (if needed): Mix arrowroot starch with warm water until smooth. Stir into the soup and let simmer for 1-2 minutes to thicken.
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Finish and serve: Stir in the remaining white beans and let simmer for 2-3 more minutes. Remove from heat and serve immediately with crusty bread or naan.
Notes
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For extra protein, add chickpeas or lentils.
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Swap kale for spinach or Swiss chard.
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For a nutty flavor, drizzle with toasted almond slices before serving.
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If you don’t have arrowroot starch, use cornstarch or tapioca starch.
Nutrition
- Serving Size: 1 bowl
- Calories: 280 kcal
- Sugar: 3g
- Sodium: 620mg
- Fat: 14g
- Saturated Fat: 10g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 7g
- Protein: 10g
- Cholesterol: 0mg