Description
This Creamy Vegan White Bean Soup is a hearty and satisfying plant-based soup that is perfect for a cozy night in. Packed with white beans, vegetables, and flavorful herbs, this soup is both nutritious and delicious.
Ingredients
Scale
Vegetable Base:
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 2 medium carrots, chopped
- 2 celery stalks, chopped
Seasonings:
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1/4 teaspoon red pepper flakes (optional)
Remaining Ingredients:
- 2 (15 oz) cans white beans, drained and rinsed
- 4 cups vegetable broth
- 1/2 cup unsweetened canned coconut milk or any plant-based cream
- 1 tablespoon lemon juice
- Salt and black pepper to taste
- Fresh parsley for garnish (optional)
Instructions
- Sauté Vegetables: In a large pot, heat olive oil over medium heat. Add onion, carrots, and celery; sauté until softened.
- Add Seasonings: Add garlic, thyme, rosemary, and red pepper flakes; cook for 1 minute.
- Cook Beans: Stir in white beans and vegetable broth. Simmer for 15 minutes.
- Blend Soup: Remove half the soup and blend until smooth. Return to pot.
- Finish: Stir in coconut milk and lemon juice. Simmer for 5 minutes. Season with salt and pepper. Serve hot, garnished with parsley.
Notes
- For extra texture, add chopped kale or spinach during the final 5 minutes of cooking.
- Leftovers store well in the fridge for up to 4 days and can be frozen for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 280
- Sugar: 4g
- Sodium: 540mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 8g
- Protein: 11g
- Cholesterol: 0mg
