Easy Vegan White Bean Soup is a hearty one pot meal with tender beans, comforting potatoes, and herbs. Plant based and gluten free!
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.
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.
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.
More healthy vegan soups!
- Easy Vegan Potato Soup
- Pumpkin and Sweet Potato Soup
- Lebanese Lentil Soup
- Vegan Chicken Noodle Soup
- Italian Balsamic Vegetable Soup
- Instant Pot Vegetarian Chili
Vegan White Bean Soup
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 6-8 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegan
Description
Easy Vegan White Bean Soup is a hearty one pot meal with tender beans, comforting potatoes, and herbs. Plant based and gluten free!
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 ½ cups full-fat oat milk
Instructions
In a large soup pot or Dutch oven, heat the olive oil over medium-high heat. Once warm, add in the onion and carrot. Cook until softened and the onion is translucent, about 5-7 minutes. Add in the garlic and cook until fragrant, about 30 seconds.
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, about 15 minutes.
Stir in the beans and cook until they are warmed through, 2-3 minutes. Add in the greens and oat milk and cook for another 1-2 minutes until the greens are wilted. Serve warm.
Notes
Potatoes: use yellow, white, yukon gold, or red potatoes.
White beans: I used cannellini beans, but navy, or great northern beans all work well.
Oat Milk: I used Oatly brans Full-Fat Oat Milk.
Greens: I prefer something hearty like swiss chard or kale, but any green you like will work.
Nutrition
- Serving Size: ⅙th recipe (use low sodium broth to reduce sodium)
- Calories: 300
- Sugar: 19g
- Sodium: 747mg
- Fat: 7g
- Saturated Fat: 1g
- Carbohydrates: 49g
- Fiber: 10g
- Protein: 10g
- Cholesterol: 0mg
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