Description
This Creamy Vegan White Bean Soup is a comforting and nutritious dish perfect for a cozy meal. Made with simple ingredients and packed with flavor, this soup is both satisfying and easy to prepare.
Ingredients
Scale
For the Soup:
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- ½ teaspoon smoked paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 (15-ounce) cans cannellini beans, drained and rinsed
- 4 cups vegetable broth
- 1 bay leaf
For Finishing:
- 1 cup unsweetened plant-based milk (such as almond or oat)
- 2 cups chopped kale or spinach
- 1 tablespoon lemon juice
- Chopped fresh parsley for garnish
Instructions
- Prepare the Soup: Heat olive oil in a large pot over medium heat. Add the onion and cook until softened. Stir in garlic, carrots, and celery, cook for 5 minutes. Add thyme, rosemary, smoked paprika, salt, and pepper. Add beans, broth, bay leaf; simmer for 20–25 minutes.
- Blend the Soup: Transfer half of the soup to a blender, blend until smooth, then return to pot. Stir in milk, kale/spinach, and lemon juice. Simmer for 5 minutes.
- Serve: Garnish with parsley and serve hot.
Notes
- For a thicker consistency, blend more soup or add a cooked potato before blending.
- Store leftovers in the fridge for up to 4 days or freeze for later use.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 ½ cups
- Calories: 280
- Sugar: 5g
- Sodium: 540mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 10g
- Protein: 13g
- Cholesterol: 0mg
