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–+ servings
WHITE BEAN SOUP

Creamy White Bean Soup - Quick, Vegan Comfort in a Bowl

Delight in a creamy, vegan white bean soup packed with protein and nutrients, ready in just 25 minutes!
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 bowls
Course: Soups
Cuisine: Vegan
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 2 cans Cannellini beans Provides creaminess and protein. Substitute with other white beans like navy or Great Northern if desired.
  • 1 medium Onion Diced; adds sweetness and depth of flavor.
  • 1 stalk Celery Diced; contributes to the base flavor along with texture.
  • 1 large Carrot Diced; adds natural sweetness and earthiness.
  • 1-2 cloves Garlic Diced or pressed; provides aromatic flavor.
  • 1 cup Frozen spinach Optional; adds nutrients and color; fresh spinach can be added in the last 5 minutes instead.
  • 2 medium Potatoes Peeled and cut into chunks; thickens the soup and provides creaminess.
  • 1 Tbsp Olive oil Plus more for serving; for sautéing vegetables and adds richness.
  • 1 Tbsp Tomato paste Imparts umami flavor.
  • 1/3 cup White wine 80 ml; enhances flavor; can use any leftover drinkable white wine.
  • 2 cups Vegetable broth or hot water The liquid base for the soup.
For Seasoning and Garnish
  • 1 sprig Rosemary Or substitute with dried; adds aromatic herbal notes.
  • 1/2 tsp Paprika Optional; adds smokiness.
  • 1/2 tsp Salt Plus more to taste; enhances overall flavors.
  • 1/8 tsp Black pepper Plus more to taste; provides seasoning.

Equipment

  • large pot

Method
 

Step-by-Step Instructions for The Best Vegan White Bean Soup
  1. In a large pot, heat 1 tablespoon of olive oil over medium heat until it shimmers, about 1-2 minutes.
  2. Add the diced onion, carrot, and celery to the pot, stirring occasionally for about 5 minutes until the onion becomes translucent.
  3. Stir in the minced garlic, drained cannellini beans, tomato paste, and potato chunks. Sauté the mixture for another minute.
  4. Pour in ⅓ cup of white wine, scraping up any bits stuck to the bottom of the pot.
  5. Now, add 2 cups of vegetable broth or hot water and the optional spinach, bringing the mixture to a gentle boil.
  6. Once boiling, cover the pot, reduce the heat to low, and let the soup simmer for 15 minutes.
  7. After simmering, taste your soup and adjust seasoning with salt and black pepper as desired.
  8. Ladle the creamy soup into bowls and drizzle with a touch more olive oil, garnishing with freshly ground black pepper.

Nutrition

Serving: 1bowlCalories: 250kcalCarbohydrates: 40gProtein: 10gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gSodium: 500mgPotassium: 600mgFiber: 10gSugar: 3gVitamin A: 1200IUVitamin C: 15mgCalcium: 80mgIron: 3mg

Notes

Adjust thickness by mashing some of the potatoes and beans for a creamier texture. Use high-quality vegetable broth for a richer taste.

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