Description
This creamy vegan white bean soup is a comforting and hearty plant-based dish perfect for any season. Made with nutritious white beans, fresh vegetables, and rich coconut milk, it offers a silky texture and a flavor boost from aromatic herbs. Easy to prepare on the stovetop, this soup is both filling and healthy, with optional greens and a splash of lemon juice for brightness.
Ingredients
Scale
Soup Base
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 medium carrots, peeled and diced
- 2 celery stalks, diced
- 2 cans (15 oz each) white beans (such as cannellini or great northern beans), drained and rinsed
- 4 cups vegetable broth
- 1 cup full-fat coconut milk
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1/4 teaspoon ground black pepper
- Salt to taste
Optional Add-ins
- 2 cups spinach or kale, chopped
- Juice of 1 lemon
Instructions
- Prepare the Vegetables: Heat the olive oil in a large pot over medium heat. Once hot, add the diced onion, carrots, and celery. Sauté for about 5-7 minutes, or until the vegetables begin to soften and the onions turn translucent.
- Add Garlic and Herbs: Add the minced garlic, thyme, rosemary, and black pepper. Stir and cook for 1-2 minutes until fragrant, being careful not to burn the garlic.
- Add Beans and Broth: Stir in the drained white beans, vegetable broth, and coconut milk. Bring the soup to a gentle simmer over medium heat. Allow it to simmer for about 10-15 minutes to let the flavors meld together.
- Blend the Soup (Optional): For a creamy texture, use an immersion blender to puree about two-thirds of the soup directly in the pot. Alternatively, transfer half the soup to a blender, blend until smooth, then return it to the pot. Skip this step if you prefer a chunkier texture.
- Add Greens: If using spinach or kale, stir them into the soup and cook for an additional 5 minutes until the greens are wilted and tender.
- Adjust Seasoning: Taste the soup and adjust seasoning with salt, black pepper, and the juice of one lemon, if desired. The lemon juice adds a fresh brightness that balances the creamy coconut milk.
- Serve: Ladle the hot soup into bowls. Optionally, drizzle with olive oil or garnish with fresh herbs for extra flavor and presentation.
Notes
- You can substitute coconut milk with any plant-based milk or cream for a different flavor and texture.
- The soup can be made chunkier by blending less or skipping the blending step entirely.
- Leftovers keep well refrigerated for up to 4 days and can be frozen for up to 3 months.
- For added protein, garnish with toasted pumpkin seeds or nutritional yeast.
- Adjust herbs and seasoning according to your taste preference.
