Vegan White Bean Soup is a hearty, flavorful, and comforting dish that’s perfect for a cozy night in. This easy recipe comes together in under 30 minutes, making it ideal for weeknight dinners.
Why You’ll Love This Recipe
- Quick and Easy: This soup is perfect for busy weeknights, ready in just 30 minutes!
- Budget-Friendly: Made with pantry staples like canned beans and simple vegetables.
- Flavorful and Aromatic: Herbs and spices create a depth of flavor that’s both satisfying and delicious.
- Versatile: Enjoy as a main course with crusty bread or a light side dish.
Ingredients You’ll Need
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 4 cloves garlic, minced
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1/4 teaspoon red pepper flakes (optional)
- 4 cups vegetable broth
- 2 (15-ounce) cans cannellini beans, drained and rinsed
- Salt and black pepper to taste
- Fresh parsley, chopped (for garnish)
Vegan white bean soup ingredients
How to Make Vegan White Bean Soup
- Sauté the Vegetables: Heat olive oil in a large pot or Dutch oven over medium heat. Add onion, carrots, and celery and cook until softened, about 5-7 minutes.
Quick Tip: Don’t overcrowd the pan to ensure the vegetables soften evenly.
- Add Aromatics: Stir in garlic, thyme, rosemary, and red pepper flakes (if using). Cook for 1 minute, until fragrant.
- Simmer: Pour in vegetable broth and bring to a boil. Reduce heat to low, cover, and simmer for 15 minutes to allow the flavors to meld.
Chef’s Note: “Simmering allows the vegetables to release their natural sweetness into the broth, creating a well-rounded flavor profile,” says Chef Emily Carter.
- Blend (Optional): For a creamier soup, use an immersion blender to partially blend the soup to your desired consistency. Alternatively, you can transfer a portion of the soup to a blender, blend until smooth, and return it to the pot.
- Stir in Beans: Add the drained and rinsed cannellini beans and cook for an additional 5 minutes to heat through.
Chef’s Note: “For a thicker soup, lightly mash some of the beans before adding them to the pot,” suggests Chef Emily Carter.
- Season and Serve: Season with salt and pepper to taste. Ladle into bowls, garnish with fresh parsley, and serve warm.
Vegan white bean soup simmering in a pot
Tips for the Best Vegan White Bean Soup
- Adjust the Consistency: Add more broth or water if you prefer a thinner soup.
- Boost the Flavor: Use homemade vegetable broth for a richer flavor.
- Add Greens: Stir in a handful of chopped kale or spinach during the last few minutes of cooking for added nutrition.
- Make it Spicy: Increase the amount of red pepper flakes or add a pinch of cayenne pepper.
FAQs
Can I use different beans?
Absolutely! Great Northern beans, navy beans, or even chickpeas would work well in this recipe.
How do I store leftovers?
Let the soup cool completely, then store in an airtight container in the refrigerator for up to 3 days.
Can I freeze this soup?
Yes, you can freeze the soup for up to 2 months. Thaw overnight in the refrigerator and reheat gently on the stovetop.
What can I serve with this soup?
This soup pairs perfectly with crusty bread for dipping, a side salad, or a vegan grilled cheese sandwich.
Can I make this soup in a slow cooker?
Yes! Follow the recipe instructions through step 2, then transfer everything to a slow cooker. Cook on low for 6-8 hours or high for 3-4 hours.
Vegan white bean soup served in a bowl
Conclusion
This vegan white bean soup is a delicious and satisfying meal that’s perfect for any occasion. It’s easy to make, packed with flavor, and can be customized to your liking. Enjoy this comforting and healthy soup as a simple weeknight dinner or a cozy weekend lunch. Looking for more vegan recipes? Try our vegan rice krispie treat recipe! You can also find instructions on how to make vegan marshmallows and other vegan candy for easter on our website.
