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This Cozy Vegan White Bean Soup is a cold weather classic for me and a favorite comfort food of mine! It’s rich with nutritious veggies and loaded with fresh flavor. It’s perfect for fueling your body and warming your soul!
Vegan White Bean Soup
Cozy vegan white bean soup really does have it all. Usually, super healthy recipes have a reputation for not being filling or flavorful enough, but this soup is here to change that notion! The natural flavor palate from the veggies is enhanced with garlic, herbs, and lemon juice, all of which meld together to create a seriously mouthwatering flavor.
With ingredients like potatoes, beans, and squash, there’s definitely enough substance in this soup to keep you full for a long time. For people who think that only meat can keep you full, this soup might just make you a believer in the magic of vegan recipes!
And yes, it’s vegan, but that doesn’t mean you have to be vegan yourself to enjoy it.
I love eating soups that are loaded with veggies like this. It’s a great way to get a ton of vitamins and nutrients in your body without having to eat a salad. Don’t get me wrong, I love a good salad, but it’s not exactly comfort food like soup is. This stuff hits the spot, all while nourishing my body with the essentials it needs. It’s the best of both worlds!
Ingredients for vegan white bean soup
- Olive oil – Avocado oil can be used instead, if preferred.
- Onion – Yellow or white will both get the job done.
- Garlic – Pre-minced is fine, but freshly minced garlic yields better tasting results.
- Potatoes – I like to use yukon gold potatoes for their tender consistency.
- Vegetable broth – Low-sodium is best to keep this soup on the healthier side.
- Cannellini beans – Canned, rinsed, and drained!
- Carrots – Loaded with an array of vitamins, fiber, and calcium, carrots are one of the best veggies you can eat.
- Celery – Make sure you rinse your celery first. Sometimes there can be a little dirt on the stalks.
- Herbs – You’ll need dried oregano and thyme for the soup and fresh parsley for garnishing.
- Salt – If your broth isn’t low-sodium, omit this ingredient.
- Black pepper – Freshly cracked black pepper has the best flavor.
- Butternut squash – Frozen or fresh.
- Kale – You can buy it pre-shredded or shred it yourself. Either way, try to make sure there are no hard ribs in the mix.
- Lemon – Freshly squeezed lemon juice only! Not the bottled stuff from the store.
What else can I add to this vegan white bean soup?
When it comes to flavor, you could always make is spicy with a teaspoon (or more) of crushed red pepper flakes. If it’s more garlic flavor you’re after, toss in some garlic powder to your heart’s desire!
As for veggies, the sky is the limit here. This is a pretty flexible soup recipe, so any veggies you toss into the mix should fit in just fine.
Can I bulk this up with meat?
Of course. Andouille sausage would be extra flavorful in this or even ground turkey to keep it on the lean side.
Storage instructions
How long will cozy white vegan bean soup stay fresh? In an airtight container in the fridge, any leftovers you have of this vegan soup will stay fresh for about 3-4 days. I recommend reheating it back on the stovetop if you can! The microwave is okay, but might zap the fresh consistency out of the veggies.
Can you freeze this? Yes! Once the soup has cooled, ladle them into freezer-safe containers such as Souper Cubes. Reheat on the stovetop!
Cozy up with more of my favorite vegan comfort foods!
Nourishing Pumpkin Wild Rice Soup (Vegan)
Cozy Vegan White Bean Soup
Equipment
Ingredients
- 3 tablespoons olive oil, divided
- ¾ cup (120 g) minced onion
- 2 cloves minced garlic
- 1 cup (210 g) peeled and chopped potatoes
- 4 ½ cups (1065 ml) low sodium vegetable broth
- 28 ounces (794 g) canned cannellini beans, rinsed and drained
- 3 large carrots, sliced or diced
- 6 ribs of celery, sliced
- ½ tablespoon dried thyme
- ½ tablespoon kosher salt, less if you’re using regular sodium broth
- 1 teaspoon dried oregano
- ½ teaspoon black pepper
- 2 cups (280 g) frozen butternut squash
- 3 cups (201 g) shredded kale
- Juice from ½ lemon
- Parsley, to garnish
Instructions
- In a pot, heat half of the olive oil over medium heat. Saute ½ cup of the onion until soft. Add the potatoes and saute for 2-3 minutes, then add the garlic and stir until fragrant. Add 1 ½ cups of broth and bring the liquid to a simmer. Cover the pot and let the potatoes soften in the broth. Once the potatoes are soft, add 1 can of cannellini beans. Empty the pot by pouring the mixture into a heat-safe blender and blend until smooth.
- In the same pot, heat the rest of the olive oil over medium heat. Saute the remaining onion, carrot and celery for 3-5 minutes, or until soft. Add the broth, thyme, and oregano. When the broth starts to bubble, stir in the blended potato and bean mixture along with the squash, salt and pepper. Bring to a simmer and allow to simmer, stirring occasionally. Add the remaining canned beans and kale. Stir until the beans have softened a little and the kale is tender. Squeeze some lemon into the pot and add salt and pepper to taste.
- Serve and garnish with lemon slices and chopped parsley.
If you use fresh butternut squash should you roast it first?
yes, otherwise you may have to cook the soup a very long time to get the butternut squash to soften.
If I use an instant pot how long do I cook it for at what temp? Thank you!
i haven’t made this in the instant pot before but if i were to guess, i would say high pressure for 15 minutes. again, this has not been tested so i can’t be positive of results.