Creamy Vegan White Bean Soup
Vegan white bean soup is a hearty, nourishing dish that highlights the natural creaminess of white beans while keeping the ingredients simple and wholesome — the perfect comfort food for cooler months.
Packed with plant-based protein and fiber, it’s easy to prepare, great for batch cooking, and freezes beautifully. Blend some of the beans for a creamier texture, or leave it chunky for a rustic feel.
Method
Sauté the vegetables
Heat the olive oil in a large pot over medium heat. Add the onion, garlic, carrots and celery, and sauté until softened, about 5–7 minutes.
Add seasoning & broth
Stir in the thyme, rosemary and bay leaf, then pour in the vegetable broth. Bring to a simmer.
Add the beans
Add the white beans and simmer 15–20 minutes, allowing the flavors to combine.
Add greens (optional)
Stir in spinach or kale during the last 5 minutes of cooking.
Blend (optional)
For a creamier texture, use an immersion blender on part of the soup, or blend a cup or two and return it to the pot.
Season & serve
Adjust with salt, pepper and a squeeze of lemon. Serve warm.
Tips for success
- Blend a portion for creaminess without any dairy.
- Freezes well — make a double batch for later.
Serving suggestions
- A squeeze of fresh lemon
- Crusty sourdough on the side
- A handful of greens stirred in