Dive into the comforting embrace of this Vegan White Bean Soup, a remarkably simple yet incredibly satisfying plant-based meal that’s perfect for any day of the week. This flavorful soup proves that healthy eating can be both delicious and budget-friendly, making it a fantastic staple to have in your recipe repertoire.
Key Ingredients for Vegan White Bean Soup :
- 2 tablespoons olive oil
- 1 large yellow onion, finely chopped
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 4 cloves garlic, minced
- 1 teaspoon dried rosemary
- 1 teaspoon dried thyme
- ½ teaspoon smoked paprika
- ¼ teaspoon red pepper flakes (optional, for a touch of heat)
- 6 cups vegetable broth
- 2 (15-ounce) cans cannellini beans, rinsed and drained
- 1 (15-ounce) can Great Northern beans, rinsed and drained
- 1 bay leaf
- Salt, to taste
- Freshly ground black pepper, to taste
- 1 cup packed fresh spinach or kale, roughly chopped (optional)
- Fresh parsley, for garnish
- Crusty bread, for serving
How to Make Vegan White Bean Soup :
This Vegan White Bean Soup is a testament to how simple ingredients can create something truly magical. In under an hour, you’ll have a hearty, creamy, and deeply flavorful soup that feels both nourishing and indulgent. Its velvety smooth texture, achieved by pureeing a portion of the beans, combined with aromatic herbs and spices, makes every spoonful a delight. This recipe is designed for ease, making it perfect for busy weeknights or a relaxing weekend lunch.
Step-by-Step Instructions :
- Sauté the Aromatics: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion, diced carrots, and diced celery. Cook, stirring occasionally, until the vegetables have softened, about 8-10 minutes.
- Infuse with Flavor: Stir in the minced garlic, dried rosemary, dried thyme, smoked paprika, and red pepper flakes (if using). Cook for another minute until fragrant, being careful not to burn the garlic.
- Build the Broth Base: Pour in the vegetable broth and bring to a simmer, scraping up any browned bits from the bottom of the pot.
- Add the Beans and Bay Leaf: Add the rinsed and drained cannellini beans and Great Northern beans to the pot. Tuck in the bay leaf.
- Simmer and Blend for Creaminess: Bring the soup back to a gentle simmer. Cover and cook for at least 20 minutes to allow the flavors to meld. For a creamier texture, carefully remove about 1.5 to 2 cups of the soup’s solids (beans and some liquid) using a slotted spoon and transfer them to a blender or food processor. Blend until smooth, then return the pureed mixture to the pot. This step is optional but highly recommended for that luxurious richness.
- Wilt the Greens (Optional): If using spinach or kale, stir them into the soup during the last 5 minutes of cooking, allowing them to wilt.
- Season to Perfection: Remove the bay leaf. Season the soup generously with salt and freshly ground black pepper to taste. Adjust seasonings as needed.
- Serve: Ladle the Vegan White Bean Soup into bowls. Garnish with fresh parsley and serve hot with crusty bread for dipping.
Why You’ll Love This Vegan White Bean Soup :
You’ll be absolutely charmed by the luscious, velvety texture of this Vegan White Bean Soup, a direct result of pureeing some of the creamy white beans, which creates a delightful richness that rivals dairy-based soups. This hearty and satisfying dish is also incredibly budget-friendly, proving that incredible flavor doesn’t need to break the bank, making it an economical choice for nourishing meals. The simple yet profound combination of aromatic herbs, a hint of smoked paprika, and the subtle sweetness of tender vegetables creates a symphony of flavors that’s both comforting and invigorating, far surpassing a basic vegetable broth base.
Unlike a more complex lentil soup that can sometimes feel heavy, this Vegan White Bean Soup is remarkably light yet filling, offering a sophisticated flavor profile with minimal effort. It’s the perfect antidote to a chilly evening or a quick and wholesome answer to lunchtime cravings. Don’t wait – gather your ingredients and bring this soul-warming Vegan White Bean Soup to your table tonight!
Storing and Reheating Tips :
- Refrigeration: Allow the Vegan White Bean Soup to cool completely before storing. Transfer it to an airtight container. It will keep well in the refrigerator for up to 4 days.
- Freezing: For longer storage, this soup freezes beautifully. Let it cool completely, then portion it into freezer-safe containers or heavy-duty freezer bags. Remove as much air as possible to prevent freezer burn. Frozen soup will maintain its quality for up to 3 months.
- Reheating (Stovetop): The best way to reheat is gently on the stovetop. Place the desired amount of soup in a saucepan over medium-low heat. Stir occasionally until heated through. You may need to add a splash of water or vegetable broth if the soup has thickened considerably.
- Reheating (Microwave): For a quicker reheat, place the soup in a microwave-safe bowl. Heat on medium power, stirring every minute or so, until it’s piping hot. Be mindful that the texture might be slightly different than stovetop reheating.
- Reheating from Frozen: Thaw the frozen soup overnight in the refrigerator, then reheat as per the stovetop or microwave instructions. Alternatively, you can reheat directly from frozen in a saucepan over low heat, stirring frequently, or in a microwave-safe dish, being patient as it thaws and heats.
Final Thoughts:
This Vegan White Bean Soup is a celebration of simple, wholesome ingredients that come together to create pure comfort in a bowl. We encourage you to whip up a batch and experience its delicious simplicity for yourself. Enjoy every warming spoonful!
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Vegan White Bean Soup
Ingredients
Equipment
Method
- Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion, diced carrots, and diced celery. Cook, stirring occasionally, until the vegetables have softened, about 8-10 minutes.2 tablespoons olive oil, 1 large yellow onion, 2 carrots, 2 celery stalks
- Stir in the minced garlic, dried rosemary, dried thyme, smoked paprika, and red pepper flakes (if using). Cook for another minute until fragrant, being careful not to burn the garlic.4 cloves garlic, 1 teaspoon dried rosemary, 1 teaspoon dried thyme, 1/2 teaspoon smoked paprika, 1/4 teaspoon red pepper flakes
- Pour in the vegetable broth and bring to a simmer, scraping up any browned bits from the bottom of the pot.6 cups vegetable broth
- Add the rinsed and drained cannellini beans and Great Northern beans to the pot. Tuck in the bay leaf.2 (15-ounce) cannellini beans, 1 (15-ounce) Great Northern beans, 1 bay leaf
- Bring the soup back to a gentle simmer. Cover and cook for at least 20 minutes to allow the flavors to meld. For a creamier texture, carefully remove about 1.5 to 2 cups of the soup’s solids (beans and some liquid) using a slotted spoon and transfer them to a blender or food processor. Blend until smooth, then return the pureed mixture to the pot. This step is optional but highly recommended for that luxurious richness.
- If using spinach or kale, stir them into the soup during the last 5 minutes of cooking, allowing them to wilt.1 cup packed fresh spinach or kale
- Remove the bay leaf. Season the soup generously with salt and freshly ground black pepper to taste. Adjust seasonings as needed.1 bay leaf, to taste salt, to taste freshly ground black pepper
- Ladle the Vegan White Bean Soup into bowls. Garnish with fresh parsley and serve hot with crusty bread for dipping.fresh parsley, crusty bread