This vegan white bean soup is the perfect comfort meal—creamy, nourishing, and ready in just 30 minutes. Made with tender white beans, hearty vegetables, and fragrant herbs, it’s finished with a bright splash of lemon for balance. This plant-based soup delivers warmth, flavor, and nutrition in every spoonful, making it ideal for weeknight dinners, meal prep, or a cozy lunch.
Why You’ll Love This Vegan White Bean Soup
There’s something special about a bowl of creamy soup that feels both satisfying and light. This vegan white bean soup hits all the right notes—it’s wholesome, budget-friendly, and easy to make with ingredients you probably already have in your pantry.
Here’s why it deserves a spot in your regular meal rotation:
- Ready in about 30 minutes.
- High in plant-based protein and fiber.
- Uses simple, affordable ingredients.
- Great for leftovers and meal prep.
- Naturally gluten-free and dairy-free.
- Cozy, hearty, and flavorful without being heavy.
This soup brings together everyday ingredients and transforms them into something extraordinary with minimal effort.
Ingredients for Vegan White Bean Soup
Main Ingredients
- 1 tablespoon olive oil – A smooth base for sautéing the aromatics.
- 1 medium onion, diced – Adds sweetness and depth of flavor.
- 3 cloves garlic, minced – Infuses a rich, savory aroma.
- 2 medium carrots, diced – Adds subtle sweetness and color.
- 2 celery stalks, diced – Contributes freshness and texture.
- 1 teaspoon dried thyme – Provides herbal earthiness.
- 1 teaspoon dried rosemary – Adds a fragrant, pine-like flavor.
- 4 cups vegetable broth – The flavorful liquid base.
- 2 cans (15 oz each) white beans, drained and rinsed – Creamy protein-packed foundation.
- 1 bay leaf – Adds depth and aroma during simmering.
- 2 cups kale or spinach, chopped – Offers color, nutrients, and freshness.
- Salt and pepper, to taste – Balances and enhances flavor.
- Juice of 1 lemon – Brightens and lifts the soup’s flavor.
Ingredient Notes and Substitutions
- White beans: Cannellini or Great Northern beans work best. If you prefer, use navy beans or chickpeas for a slightly different texture.
- Broth: Use low-sodium vegetable broth to control salt levels. Mushroom broth adds a deeper umami flavor.
- Herbs: Fresh thyme or rosemary can replace dried; double the amount for the same intensity.
- Greens: Kale provides structure and chew, while spinach wilts more quickly for a softer texture.
- Olive oil: Substitute with avocado oil or a small amount of coconut oil for variety.
- Creamier texture: Blend a portion of the soup with an immersion blender before adding the greens.
Step-by-Step Instructions
Step 1 – Sauté the Aromatics
In a large soup pot, heat the olive oil over medium heat. Add the diced onion and sauté for about 5 minutes, or until it becomes translucent and fragrant.
Step 2 – Add Vegetables
Add the minced garlic, diced carrots, and celery. Stir occasionally and cook for another 5 to 7 minutes, allowing the vegetables to soften and develop flavor.
Step 3 – Add Herbs
Sprinkle in the thyme and rosemary. Stir for about 30 seconds until the herbs release their aroma.
Step 4 – Add Broth and Beans
Pour in the vegetable broth, then add the white beans and bay leaf. Stir to combine and bring the soup to a gentle boil.
Step 5 – Simmer
Reduce the heat to low, cover the pot, and let it simmer for about 20 minutes. This allows the flavors to meld together beautifully.
Step 6 – Mash for Creaminess
Remove the bay leaf. Use a fork or potato masher to lightly mash some of the beans in the pot. This thickens the soup naturally while keeping texture from the remaining whole beans.
Step 7 – Add Greens and Season
Stir in the chopped kale or spinach. Let it cook for 3 to 5 minutes, just until wilted. Add salt and pepper to taste.
Step 8 – Finish with Lemon Juice
Stir in the lemon juice to brighten the flavors. Taste and adjust seasoning as needed before serving.
Pro Tips for Success
- Use good-quality beans: Canned beans save time, but choose ones with minimal salt and no additives.
- Don’t skip the lemon: The acidity balances the earthy flavors and enhances freshness.
- Mash strategically: Mashing just part of the beans creates a creamy consistency without blending the whole soup.
- Customize texture: For a thicker soup, simmer a few extra minutes uncovered. For thinner, add a splash of broth or water.
- Finish with olive oil: A drizzle of olive oil right before serving adds richness and visual appeal.
- Batch cook: Double the recipe for easy reheatable lunches or quick dinners.
Flavor Variations
- Spicy White Bean Soup: Add ¼ teaspoon of red pepper flakes or a drizzle of chili oil.
- Smoky Version: Stir in ½ teaspoon smoked paprika or add fire-roasted tomatoes for depth.
- Italian Style: Add a can of diced tomatoes, extra garlic, and a sprinkle of basil.
- Creamy Coconut Version: Swap half the broth for light coconut milk for a richer, tropical twist.
- Vegetable Boost: Include zucchini, potatoes, or bell peppers for extra heartiness.
Serving Suggestions
- Crusty bread: Pair with a toasted baguette or sourdough for dipping.
- Green salad: Serve with a lemony arugula salad to echo the citrus flavor.
- Toasted nuts: Garnish with pine nuts or almonds for crunch.
- Vegan cheese: Sprinkle a bit of nutritional yeast or vegan parmesan on top.
- Main course pairing: Serve alongside roasted vegetables or a light sandwich.
Storage and Freezing Instructions
- Refrigerator: Store cooled soup in airtight containers for up to 5 days.
- Freezer: Freeze in freezer-safe containers for up to 3 months. Leave 1 inch of headspace for expansion.
- Reheating: Warm on the stovetop over low heat. Add a splash of broth or water if it thickens too much.
- Meal prep tip: Portion into jars or containers for ready-to-heat lunches.
Nutrition Facts (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 220 |
| Protein | 11g |
| Carbohydrates | 30g |
| Fat | 6g |
| Fiber | 8g |
| Sodium | 480mg |
| Sugar | 4g |
(Values are approximate and depend on ingredient brands.)
FAQ About Vegan White Bean Soup
What type of white beans work best?
Cannellini and Great Northern beans are ideal. They become tender without falling apart and create a naturally creamy texture when mashed.
Can I make this soup ahead of time?
Yes, this soup stores and reheats beautifully. The flavors even deepen after a day in the fridge.
Can I make this oil-free?
Absolutely. Sauté the onions and vegetables in a few tablespoons of water or broth instead of oil.
How can I make it thicker?
Mash more beans or simmer the soup uncovered for a few minutes to reduce the liquid.
What can I serve with it?
Serve it with crusty bread, a grain bowl, or a simple green salad for a balanced, hearty meal.
Final Thoughts
This vegan white bean soup is proof that comfort food doesn’t need to be complicated. With basic ingredients, minimal effort, and a big reward in flavor, it’s a recipe you’ll return to again and again. Whether you’re new to plant-based cooking or just want an easy weeknight option, this soup delivers warmth, nutrition, and satisfaction in every bowl.
Print
Easy Vegan White Bean Soup – Simple, Comforting, Delicious
- Total Time: 30 mins
- Yield: 4 servings 1x
- Diet: Vegan
Description
Creamy, comforting vegan white bean soup made with hearty vegetables, fragrant herbs, and lemon for brightness.
Ingredients
1 tbsp olive oil
1 medium onion, diced
3 cloves garlic, minced
2 medium carrots, diced
2 celery stalks, diced
1 tsp dried thyme
1 tsp dried rosemary
4 cups vegetable broth
2 cans white beans, drained and rinsed
1 bay leaf
2 cups kale or spinach, chopped
Juice of 1 lemon
Salt and pepper to taste
Instructions
1. Heat olive oil and sauté onion until translucent.
2. Add garlic, carrots, and celery; cook until softened.
3. Stir in thyme and rosemary until fragrant.
4. Pour in vegetable broth, add beans and bay leaf; bring to a boil.
5. Simmer for 20 minutes on low heat.
6. Mash some beans to thicken the soup.
7. Add kale or spinach and cook until wilted.
8. Season with salt, pepper, and lemon juice.
9. Serve hot with bread or salad.
Notes
Substitute kale with spinach, chard, or collard greens.
Use mushroom broth for a deeper flavor.
For creaminess, blend a portion of the soup with an immersion blender.
Store up to 5 days in the fridge or 3 months in the freezer.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: Soup
- Method: Stovetop
- Cuisine: Vegan
Nutrition
- Serving Size: 1 bowl
- Calories: 220
- Sugar: 4g
- Sodium: 480mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 11g
- Cholesterol: 0mg
