Name: Vegan White Bean Soup
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Italian
Ingredients: 2 tablespoons olive oil; 1 onion, diced; 2 carrots, diced; 4 garlic cloves, minced; 2 yellow potatoes, cubed; 1 teaspoon salt; ½ teaspoon pepper; 4 cups vegetable broth; 2 cups water; 1 tablespoon Italian seasoning; 1 bay leaf; 4 cups white beans, from 3 cans; 4-6 cups chopped greens; 1 1/2 cups full-fat oat milk

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Easy Vegan White Bean Soup is a hearty one pot meal with tender beans, comforting potatoes, and herbs. Plant based and gluten free!

A bowl of vegan white bean soup with potatoes and swiss chard.

Soup is one of those meals we eat several times a week and this vegan white bean soup is everything we love about this meal!

It's easy. Think one pot and simple ingredients.

Hearty enough to be a meal in its own right. With the potatoes, beans and greens this soup is both filling and comforting.

It's packed with vegetables and perfectly creamy.

Grab a bowl and a crusty piece of bread, dinner is served!

Reasons to love this recipe:

It's an easy one pot meal! Plus, the leftovers are delicious!
No blending or cashews required to get that creamy texture - we use a secret ingredient!
This soup is vegan, gluten free, nut free, über healthy, and packed with flavor.

A pot of vegan white bean soup with bread.

Ingredients and substitutions:

Olive oil - or another oil.
Onion - yellow or red.
Carrots - or use celery.
Garlic - freshly minced only!
Yellow potatoes - or white, yukon gold, or red potatoes. Any thin skinned waxy potato will work.
Salt - to bring out flavor.
Pepper - add as much or as little as you like.
Vegetable broth - or "no chicken" broth.
Water
Italian seasoning - our one stop shop for adding herbaceous flavor.
Bay leaf - adds another layer of flavor.
White beans - I used cannellini beans. Navy beans or great northern beans also work.
Chopped greens - I like something hearty like swiss chard or kale. Spinach also works too.
1 ½ cups full fat oat milk - make sure it's full fat to create the perfect creamy consistancy. I used Oatly brand.

Optional additions:

Crushed red pepper flakes - add in ¼-1/2 teaspoon crushed red pepper flakes when sautéing the vegetables for a kick of spice.
Hot sauce - or finish the soup with a few dashes of hot sauce.
Parmesan - add a parmesan cheese rind to add depth of flavor as the soup simmers. Or grate some vegan (or regular) parm over bowl fulls.
Herbs - add in a few tablespoons of your favorite fresh herb! Stir it in right before serving. I recommend basil, parsley, or chives.
Pesto - top bowls with a dollop of pesto.
Lemon - squeeze in some lemon to taste before serving.

How to make vegan white bean soup:

Sauté: In a large soup pot or Dutch oven, cook the onion, and carrot in olive oil until the onion is softened. Add in the garlic and cook until fragrant.

Simmer: Stir in the potatoes, salt, pepper, broth, water, Italian seasoning, and bay leaf. Bring to a simmer, cover, and cook until the potatoes are tender.

Finish: Stir in the beans and cook until they are warmed through. Add in the greens and oat milk and cook for another 1-2 minutes until the greens are wilted.

Carrots and onions cooking in a Dutch oven.

Greens, beans, and veggies simmering in a pot.

Storage?

Store leftovers in a lidded container in the fridge for 5-7 days.

For longer storage, place leftovers in a lidded container or freezer bag and freeze for up to 3 months. Thaw in the fridge overnight before reheating.

To reheat, simmer in a pot or microwave until warmed through.

What to serve with vegan white bean soup:

For a light lunch or dinner, I love serving this with some crusty bread and vegan butter!
Or serve it alongside a refreshing salad.
It makes a great starter for vegetarian cabbage rolls, spinach ricotta ravoili, or the best vegan bolognese.