Easy Vegan White Bean Soup is a hearty one pot meal with tender beans, comforting potatoes, and herbs. Plant based and gluten free!
- 2 tablespoons olive oil
- 1 onion, diced
- 2 carrots, diced
- 4 garlic cloves, minced
- 2 yellow potatoes, cubed
- 1 teaspoon salt
- 1/2 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
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.
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.
- Serving Size: 1/6th 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
Keywords: one pot, easy, potato, Italian seasoning, greens, carrot, oat milk, gluten free, healthy,