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–+ servings
Vegan White Bean Soup

Hearty Vegan White Bean Soup in Just 35 Minutes

This Vegan White Bean Soup is a nourishing, flavorful, and comforting dish perfect for busy weeknights.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 cups
Course: Soups
Cuisine: Vegan
Calories: 280
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 2 tablespoons olive oil can swap with avocado oil
  • 1 medium onion diced
  • 2 medium carrots diced
  • 3 cloves garlic minced
  • 3 medium yellow potatoes cubed
  • 1 teaspoon salt adjust to taste
  • 1/2 teaspoon pepper adjust to taste
For the Flavor
  • 4 cups vegetable broth can use low-sodium
  • 2 cups water adjust for consistency
  • 1 tablespoon Italian seasoning can substitute with thyme or rosemary
  • 1 piece bay leaf remember to remove before serving
For the Heart and Health
  • 2 cans white beans cannellini, navy, or great northern, rinsed and drained
  • 2 cups chopped greens such as Swiss chard or kale
  • 1 cup full-fat oat milk can replace with coconut milk

Equipment

  • large soup pot

Method
 

Step-by-Step Instructions for Vegan White Bean Soup
  1. Heat olive oil over medium heat in a large soup pot. Add diced onion and carrots, stirring frequently for about 5-7 minutes until the onion is translucent.
  2. Stir in minced garlic and cook for an additional 30 seconds.
  3. Add cubed yellow potatoes, salt, pepper, vegetable broth, water, Italian seasoning, and the bay leaf. Bring to a simmer, cover, and cook for about 15 minutes until potatoes are fork-tender.
  4. Stir in rinsed and drained white beans and heat through for 2-3 minutes.
  5. Fold in chopped greens and full-fat oat milk, cooking for another 1-2 minutes until the greens wilt.
  6. Ladle into bowls and serve warm, adjusting seasoning as needed.

Nutrition

Serving: 1cupCalories: 280kcalCarbohydrates: 45gProtein: 12gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 5gSodium: 600mgPotassium: 800mgFiber: 10gSugar: 5gVitamin A: 2000IUVitamin C: 15mgCalcium: 80mgIron: 3mg

Notes

For the best taste, use fresh vegetables and herbs. Store in airtight containers for up to 5-7 days in the fridge or freeze for up to 3 months.

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