Vegan White Bean Soup
This is a hearty and healthy vegan soup recipe that is perfect for busy weeknights or a lazy weekend lunch. It is packed with protein from the white beans and fresh vegetables, and it is easy to make.
Equipment
- Large pot
- Wooden spoon or spatula
- Knife and cutting board.
- Can opener
- Soup ladle
- Soup bowls
Ingredients
- 2 cups cooked white beans
- 1 tablespoon olive oil
- 1 onion finely chopped
- 2 carrots diced
- 2 celery stalks diced
- 3 cloves garlic minced
- 4 cups vegetable broth
- 1 bay leaf
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper to taste
- Fresh parsley chopped, for garnish
Instructions
- Heat the olive oil in a large pot over medium heat. Add the onion, carrots, and celery and cook until softened, about 5 minutes. Add the garlic and cook for 1 minute more.
- Add the cooked white beans, vegetable broth, bay leaf, thyme, rosemary, salt, and pepper to the pot. Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until the flavors have melded.
- Remove the bay leaf and adjust seasonings to taste. Ladle the soup into bowls and garnish with fresh parsley. Serve hot.
Notes
- If using dried beans, soak them overnight before cooking according to the package instructions. Feel free to add more vegetables like diced tomatoes, spinach, or zucchini to the soup for added flavor and nutrition.
- For a creamier texture, you can blend a portion of the soup using an immersion blender or by transferring some of the soup to a countertop blender and then mixing it back into the pot.
- Serve the vegan white bean soup with crusty bread or toasted garlic bread on the side. Sprinkle some nutritional yeast or vegan parmesan cheese on top for added umami flavor. Pair the soup with a fresh green salad or a side of steamed vegetables for a complete and satisfying meal.
- Leftover vegan white bean soup can be stored in an airtight container in the refrigerator for up to 4-5 days. Reheat the soup on the stovetop over low heat, stirring occasionally, until warmed through. Add a splash of water or vegetable broth if needed to adjust the consistency.
- You may notice that the flavors of the soup develop further after sitting overnight, making it even more delicious. You can also freeze the vegan white bean soup for up to 3 months. To do this, let it cool completely, then transfer it to freezer-safe containers or bags. Thaw the frozen soup overnight in the refrigerator before reheating.