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

Vegan White Bean Soup

  • Author: Laurel Perry
  • 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


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


Units Scale
  • 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,