Creamy Vegan White Bean Soup
A rich and satisfying plant-based soup made with white beans, vegetables, and herbs—blended to creamy perfection without any dairy. Comforting, protein-rich, and easy to make!
Ingredients
- - 1 tbsp olive oil
- - 1 small onion diced
- - 2 garlic cloves minced
- - 2 medium carrots chopped
- - 2 celery stalks chopped
- - 1 tsp dried thyme
- - 1/2 tsp dried rosemary
- - 1/2 tsp salt more to taste
- - 1/4 tsp black pepper
- - 2 cans 15 oz each white beans (cannellini or great northern), drained and rinsed
- - 3 cups vegetable broth
- - 1 tbsp lemon juice
- - Optional: 1/4 cup unsweetened plant-based milk or cream for extra creaminess
- - Fresh parsley for garnish
Instructions
- Sauté Vegetables
- Heat olive oil in a large pot over medium heat. Add onion, garlic, carrots, and celery. Cook for 5–7 minutes until softened.
- Add Seasonings and Beans
- Stir in thyme, rosemary, salt, pepper, and white beans. Cook for another 2 minutes to combine flavors.
- Add Broth and Simmer
- Pour in vegetable broth and bring to a boil. Reduce heat and simmer uncovered for 15 minutes.
- Blend
- Use an immersion blender to partially or fully blend the soup to your desired creaminess. You can also transfer half to a blender and blend, then return to the pot.
- Finish and Serve
- Stir in lemon juice and plant milk if using. Adjust seasoning to taste. Serve hot, garnished with fresh parsley.
- prep_time: PT10M
- cook_time: PT25M
- total_time: PT35M
- servings: 4
Notes
nutrition:
calories: ~220 (per serving)
carbohydrates: ~30g
protein: ~10g
fat: ~6g
fiber: ~8g
sodium: ~400mg notes:
- Add baby spinach or kale at the end for extra greens.
- To thicken further, mash some beans before blending.
- Keeps well refrigerated for 3–4 days or can be frozen.
calories: ~220 (per serving)
carbohydrates: ~30g
protein: ~10g
fat: ~6g
fiber: ~8g
sodium: ~400mg notes:
- Add baby spinach or kale at the end for extra greens.
- To thicken further, mash some beans before blending.
- Keeps well refrigerated for 3–4 days or can be frozen.