This hearty and comforting vegan white bean soup is packed with protein, fiber, and delicious flavors. Made with simple ingredients like creamy white beans, fresh vegetables, and aromatic herbs, this soup is the perfect cozy meal for any time of the year. It’s budget-friendly, easy to make, and great for meal prep!
Why You’ll Love This Recipe
- Hearty and nutritious – White beans provide plant-based protein and fiber.
- Easy to make – Uses simple pantry staples and comes together quickly.
- Naturally gluten-free and dairy-free – Perfect for a wholesome, allergy-friendly meal.
- Great for meal prep – Tastes even better the next day!
- Customizable – Add your favorite veggies and herbs to make it your own.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- White beans (cannellini, great northern, or navy beans), canned or cooked
- Onion, diced
- Carrots, chopped
- Celery, chopped
- Garlic, minced
- Vegetable broth
- Canned diced tomatoes (optional, for extra flavor)
- Fresh or dried thyme
- Fresh or dried rosemary
- Bay leaf
- Olive oil
- Salt and black pepper to taste
- Lemon juice (for a bright finish)
- Fresh parsley (for garnish)
Directions
- Sauté the vegetables – Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery. Sauté for 5 minutes until softened.
- Add garlic and herbs – Stir in minced garlic, thyme, rosemary, and bay leaf. Cook for another minute until fragrant.
- Add the beans and broth – Pour in the vegetable broth, diced tomatoes (if using), and drained white beans. Stir well.
- Simmer the soup – Bring to a boil, then reduce heat and let it simmer for 20-25 minutes to develop the flavors.
- Blend for creaminess (optional) – Use an immersion blender to partially blend the soup for a creamy texture, or leave it chunky if preferred.
- Season and serve – Stir in lemon juice, season with salt and black pepper to taste, and garnish with fresh parsley before serving.
Servings and Timing
- Servings: 4-6
- Prep time: 10 minutes
- Cook time: 30 minutes
- Total time: 40 minutes
Variations
- Spicy version – Add red pepper flakes or a dash of hot sauce.
- Extra veggies – Toss in spinach, kale, or zucchini for more nutrients.
- Creamier texture – Blend more beans or add coconut milk for extra richness.
- Different beans – Try chickpeas or butter beans for variety.
- Add grains – Stir in cooked quinoa or rice for a heartier meal.
Storage/Reheating
- Refrigeration: Store in an airtight container in the fridge for up to 5 days.
- Freezing: Freeze in portion-sized containers for up to 3 months. Thaw overnight in the fridge before reheating.
- Reheating: Warm on the stovetop over low heat or microwave in 1-minute intervals, stirring in between.
FAQs
Can I use dried beans instead of canned?
Yes! Soak 1 cup of dried beans overnight, then cook until tender before adding to the soup.
How do I make this soup thicker?
Blend part of the soup with an immersion blender or mash some beans with a fork before stirring.
Can I make this in a slow cooker?
Yes! Cook on low for 6-8 hours or high for 3-4 hours.
Is this soup freezer-friendly?
Absolutely! Let it cool completely before freezing in airtight containers.
What other herbs can I use?
Basil, oregano, or sage work well as substitutes or additions.
How do I add more protein?
Stir in tofu, tempeh, or an extra can of beans for a protein boost.
Can I add potatoes?
Yes, diced potatoes add heartiness and texture to the soup.
How do I prevent the beans from getting mushy?
Add canned beans towards the end of cooking and avoid over-stirring.
What’s the best way to serve this soup?
Enjoy with crusty bread, a side salad, or over rice for a complete meal.
Can I use water instead of vegetable broth?
Yes, but add extra herbs and seasonings for flavor.
Conclusion
This vegan white bean soup is a delicious, nourishing, and easy-to-make meal that’s perfect for any time of year. Whether you enjoy it fresh, meal prep it for the week, or freeze it for later, it’s a go-to recipe for a hearty plant-based meal. Try it today and enjoy the comforting flavors in every bite!
Print
Vegan White Bean Soup
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: Mediterranean, American
- Diet: Gluten Free
Description
A cozy, protein-packed soup with creamy white beans, hearty veggies, and fresh herbs. Perfect for meal prep or a quick weeknight dinner!
Ingredients
- 2 tbsp olive oil
- 1 small onion, diced
- 3 cloves garlic, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 1 zucchini, diced (optional)
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp dried thyme
- 1 tsp dried oregano
- 1/2 tsp smoked paprika (optional, for depth)
- 1 (15-oz) can diced tomatoes (with juice)
- 3 cups vegetable broth
- 2 (15-oz) cans white beans, drained and rinsed (cannellini or great northern beans)
- 1 cup kale or spinach, chopped
- 1 tbsp lemon juice (for brightness)
- 1/4 cup fresh parsley, chopped (for garnish)
Instructions
Heat olive oil in a large pot over medium heat. Add onions, garlic, carrots, and celery. Sauté for 5 minutes until softened.
Stir in zucchini (if using), salt, black pepper, thyme, oregano, and smoked paprika. Cook for 2 minutes to release flavors.
Add diced tomatoes, vegetable broth, and white beans. Bring to a boil, then reduce heat and simmer for 15 minutes.
Stir in kale or spinach and cook for 2 more minutes until wilted.
Remove from heat, add lemon juice, and stir.
Taste and adjust seasoning as needed. Garnish with fresh parsley before serving.
Notes
- For a creamier texture, blend half the soup with an immersion blender before adding the greens.
- Swap white beans for chickpeas or lentils for variety.
- Leftovers can be stored in the fridge for up to 4 days or frozen for up to 3 months.
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