1-Pot Vegan White Bean Soup

Hi! I made this but thought it needed a little extra oomph. I added a tablespoon of miso for umami, a glug of white wine for acid, and a tsp of smoky paprika for spice and smoke. These additions gave depth of flavor that the original was missing for me. Lemon juice at the end is lovely! Thanks for the recipe.

This is the best soup ever! I continue to make it over and over because I love it and crave it so much! I’ve shared it with family and they love it too! Thanks again for sharing!

This is one of my families favorite comfort foods. I’ve shared it with many other people too and have serious cravings for it. I do think I put more of the ingredients than it asks for to make it chunky and lemon is a must. I’ve even used sweet potatoes instead and love that too. Thank you so very much for sharing this wonderful recipe with us..

I made this with heavy cream instead of the coconut milk (it was all I had on hand 🤷‍♀️) and it came out delicious!
Thank you for the inspiration

I come back to this recipe time and time again – it is the best! I usually add some shells which bulks it up a bit. Just be sure to add extra broth or water to cook the pasta. Thank you for this fabulous recipe!

This might be the best soup I’ve ever had,
I can’t stop making it! I just made a giant batch to last me over the weekend but keep on returning to the fridge with my spoon… i’ll be lucky to have some left by tomorrow :)
Thanks for all the amazing recipes you put out 🙏

Perhaps coconut milk in the US is different to the UK but if you are making this from England, I would not recommend for UK tastes. The coconut milk makes the soup sickly, too sweet and the smell is off putting. Would have worked much better with oat milk. If making someting similar again, I would start by frying vegetables and then adding fat and flour for a roux based soup. it’s also comes out thin and a bit bland, would suggest cooking slower for longer.

This soup was so so delicious!
I substituted spinach for kale and added some cayenne for a kick. Also added baby corns. Oh my goodness! A new favourite! Just what we needed on a chilly day in Nova Scotia!

You have so many great recipes!
Thank you for sharing!

Emily

This soup is so good. I used one less cup of liquid since I like a thicker soup. So tasty, nourishing, and filling.

Warm, hearty, and so delicious. Didn’t have kale so used spinach and turned out great!

I have to say I was skeptical this soup would be flavorful but it was so flavorful and delicious!! Followed the recipe except that I used frozen ice cubes of full fat coconut milk (poured into tablespoon sized ice cube trays) and that worked perfectly. Also added Aleppo pepper and added the kale as suggested. Ate with avocado toast, delicious! Will be a regular comforting meal.

This savory soup was a hit, even with my eight year old who was happy to eat it two nights in a row. I slightly increased the quantity of potatoes to suit his tastes and omitted the kale. Regular (not light) coconut milk in it was amazing too. Simple to make and good for the budget. I’m currently scrubbing your website through for all your white bean or thyme recipes :) Thanks for a new go-to recipe!

This is my new favorite soup! I love making soups and was so skeptical of this because of the broth color and the addition of coconut milk. I was afraid it would somehow turn the soup sweet, but all it did was create the most delicious rich savory flavor! So delicious, thank you for this wonderful recipe!

every time I make this easy soup I have to purposefully slow down while eating it because it hits the spot every time! it reminds me of clam chowder in all the good ways and none of the bad ones (namely that I think clams are gross). I don’t know how/why it’s so clam chowder reminiscent but it’s fucking good! My brand of coconut milk does make a difference, and I prefer full fat Chaokoh brand.

I made this tonight. A very good soup. I subbed the spinach for kale

So good!! Filling and comforting!

Amazing!! So simple, but the flavors were so dynamic. Loved that it used simple, affordable ingredients!

So yummy and comforting! I added rosemary, miso, and a bay leaf! So delicious

This was so easy to make and it was sooo delicious!

I will most definitely be making this again.

Really delicious, my new favorite thing to make. It is going to be a fall staple!

We took a chance and made this today without the coconut milk because we didn’t have any on hand. Otherwise, we made it as directed using the broth alternative, with the broth made with Better than Bouillon’s chicken alternative, as other people had done. I added a mixture of spinach and kale. Thank you for a delicious soup.

This soup was so delicious! Thanks for a great and easy recipe. I loved the flavors and combination of ingredients – very flavorful. I used 1 tsp of salt at the beginning and added the 5 cups of water – then I added 2 tsp of the Better than Bouillon “no chicken” flavor. I also used spinach as it’s what I had on hand, instead of the kale, added a can of full fat coconut milk, and the juice of half a large lemon. At the end I added maybe 1/4 more salt after tasting it. Whenever I use Better than Bouillon I use a little less than the recommended amount (salt as well) and adjust by tasting it several times as it’s being prepared. This helps me get the flavors just right. Will make again!

Made this last night and it was super delicious!!

I made this for dinner this evening and absolutely love it! Flavorful, light but with enough heartiness from the potato. I subbed spinach for the kale because it was what I had on hand and I used veggie broth. Thank you!

One of the best soups I have ever had! Simply delicious!! I will definitely be making this again

Tasty!
I would reduce the amount of broth. I doubled the recipe and added 10 cups broth. Way too much liquid.
The lemon is definitely a must!! Such a difference.

I was looking for a white bean recipe, as we had been given a #10 can of vegetarian beans that I didn’t know what to do with. Made this for dinner tonight. Everyone in the family (5 of us) enjoyed it, including my picky 16 year old daughter! Thank you! I’m looking forward to the leftovers :)

I’m not vegan so I made this using bone bone for extra protein and it was excellent!! Thanks for another hit recipe, MB team :)

This soup was delicious. I used homemade beans. I used vegetable broth and 1 c of the bean liquor from the beans I cooked. I also added 1/2 tsp smoked paprika just because I love smoke paprika. Instead of bread, I served this is biscuits.

So delicious and hearty! Instead of water I used Better Than Boullion vegetable base which provided adequate salt seasoning so I only added another half teaspoon of salt and it was perfect. Will be making again!

Made this yesterday – replaced celery with leek and shallots as I do no like celery. It was super delicious!

I stumbled upon this recipe the other day (on Buzzfeed, I think) and immediately bookmarked it because it looked so winter-perfect. Made it for my carnivore, often veg-averse husband and was shocked (shocked, I tell you) when he tasted it and fell in love. I was actually making it in advance for the next day, but he insisted we have it that night. I used mostly veg broth with a bit of water and full fat coconut milk, and added two bay leaves and a bit extra salt and pepper, but followed everything else. Yum!

Such a delicious soup! I used broth instead of water to up the flavor. The coconut milk gives it just enough creaminess while keeping the soup light. The suggestion to pair it with the vegan garlic bread was genius. I had never thought of pairing garlic bread with soup but will absolutely continue to do so in the future. LOVE!

Soooooo good!! I swapped the kale with spinach and added a handful of peas… a delish! Thank you for all your amazing inspiring recipes!

I was looking for a white bean vegan soup recipe and have had success with many of Dana’s other recipes. When reading through the ingredients I have to say that addition of coconut milk threw me off! So strange with thyme and cannellini. So, I made some adjustments: the herbs from thyme to dried oregano, basil, parsley; used veggie stock (ALWAYS in my freezer) not water; omitted that coconut; and served with a lemon ring on top. I guess I made a Tuscan version of this soup (which was great!).

LOL Side note: A family member was very recently advised to go plant-based due to cardiac issues. He’s an avid cook so I sent him the link to Minimalist Baker. I warned him in my text message “Dana like’s coconut A LOT so just be wary as it’s very high in saturated fat.” This is a perfect example of where coconut is not needed. My opinion only. :)

Hi Dana,
I made this tonight for dinner an it was scrumptious! I was short on time and since I only had baby potatoes, I left the skin on and it did not affect the recipe or taste one bit. Kale should definitely be included in the recipe and strike optional :).

So yummy and sooo easy!! My kitchen is being rebuilt and I was able to create this all in my Instant Pot! First cooked dry beans then used bean broth plus water. Sautéed in the pot 3 parts of recipe and finalized with a 4 minute pressure time for potatoes. So proud of myself lol

I subbed daikon radish for potato, added fresh oregano instead of thyme, and also tossed in a big handful of sliced shiitake mushrooms. I used water, but threw in a parmesan rind, and it was delicious! Forgot to add the lemon and kale at the end, and am adding air-fried tofu cubes to it for lunch today. Yum!

I love a good one-pot meal! Excellent soup! Great flavor! Definitely add the kale! I did use my immersion blender for a few seconds (pulsed it three/four times) , I notice my family likes creamier soups. Served this with Best Damn Biscuits and don’t have any leftovers!

Every Minimalist Baker recipe I’ve made has been a keeper!, but this one, maybe not. Dana, I have to ask, is the photo of it fudged a bit? Because I followed the recipe to a T (using stock, not water) and my broth was almost clear, looking nothing like yours. And I wouldn’t call it a stew because so thin/watery. If I make it again, here’s what I’ll try to improve (it’s not bad!) it. More onion and garlic. Another potato, smashed up to thicken it, or maybe immersion blend a portion. More lemon. More herbs, although not sure which. Sage? Marjoram? Bay leaves? Tonight for the leftover portion I’m adding a little instant mashed potatoes I found in the back of the pantry, and more lemon. You win some, you lose some, but mostly you’re a winner, Dana, thanks for all the great vegan recipes!

Started making this and halfway through saw the negative reviews and got a little nervous– ended up cooking the onions/garlic/celery/carrots for a bit longer than recommended, bumped up the salt and thyme, used some extra lemon, and full-fat coconut milk. It was delicious!

Wow, this soup is beyond delicious & so comforting on a cold day. I added extra lemon juice and a sprinkle of cayenne. The only downside was that I didn’t double the recipe, so no leftovers. We emptied the pot quickly. Thank you.

This soup is delicious. I didn’t have carrots in so I used a large grated zucchini after I squeezed out some of the juice. Really substantial, tasty soup. My hubby loved it too so will be making this regularly. Thank you for the recipe 👍

LOVED this recipe with the slight modification of doubling or even tripling the lemon juice at the end (I used a whole lemon). I know that might be too much for some people but me and my family loved it that way.

This is a really easy and simple base soup recipe, but it really excels by adding those last two ingredients at the end. Excited to make this often!

My family and I really enjoyed this soup. I added a couple more cloves of garlic and mostly veggie broth. I will probably cut back a little on the salt next time, but I thought it was very flavorful and easy to make.

Based on comments, I added a pinch of chili flakes and rosemary for additional flavor, as well as using a quart of chicken broth w/ 1 cup water. Finding it watery, I added an extra can of beans and skeptical of the coconut milk, I took a sample of the soup and tasted it with coconut cream, and I’d have to agree with the commenter who said that flavor is like a Thai soup. I wanted more of an Italian flavor, so I omitted the coconut milk and was happy with the result!

So far most if not all of the recipes I have tried on this website are really good, but this one was not up to my standards for flavour, maybe that’s just me. I will definitely be using this vegetable and bean combination again; it was a nice switch from the usual lentils! I opted to add more salt and a bunch of curry powder which I know completely changes the soup haha but that worked for me.

I find this to be an elegant, simple and healthful soup and would definitely make it again. Used my homemade light colored savory veg broth, fresh thyme, 2 extra garlic cloves, only about 7 oz of lite coco milk so didnt have a strong coconut flavor(leftover can from another MB recipe) and a lot of lemon and fair amount of pepper. I didn’t have any greens to add. The flavors got better even the next day, my picky toddler ate this for a few days and I beefed it up with brown rice for him. Kid friendly and easy, healthy meal. Thanks MB!

I thought this turned out great! I was so excited to see this recipe, as it had all my favorite soup ingredients. I used 1/2 cup of half and half instead of the coconut milk (since my fiancée hates anything coconut), and that substitution was just fine. I also used half pinto beans since I didn’t have enough white beans, and that was fine as well, not too mushy or anything. Overall I thought it was so flavorful, simple and comforting.

I did use all vegetable broth, which made it a little salty for certain palates. Will probably do half veggie broth, half water next time so people can salt to taste. This is definitely one I will make again! Thanks for making these recipes so easy.

This was delicious! I used full-fat coconut milk and sweet potatoes (that’s what we had) and we all loved it. Never would have thought to use thyme with coconut milk, but it was great!

I will echo what some others have said in that this is the first minimalist baker recipe that I felt was a miss. However, the bones of this recipe are good. It just needed a lot more flavor. I subbed 4 cups of the water with veggie broth and used full fat coconut milk instead of light. I added shiitake mushrooms and deglazed my pot with white wine. I added extra herbs and spices and added Parmesan rinds, vegetable better than bouillon, and bay leaves when cooking. With some additions, it ended up being a really great soup!

I LOVE minimalist baker recipes and make them multiple times per week. I appreciate that I know the time, energy, and money I put into the recipes will be worth it. This one missed the mark. I used broth instead of water and it still lacked any flavor. I’d recommend going for another one of the delicious soups on the website.

I made this soup tonight! I added a bit of German vegetable bouillon (not too much salt and very tasty). Added a good amount of kale. Then I tried the soup before adding cream—yum! Tried a small bowl with coconut cream—yum! Tried another small bowl with cashew cream—yum! So then I packed up the rest for work this week (one of each way). Will definitely make again.

This was a great base recipe — I did find it needed a good few additional ingredients to bring out the full flavor. I used organic chicken bone broth in place of the water, added roasted red pepper/jalapeño Applegate sausages to the onions and sautéed them with the following herbs (in addition to the 1 tsp thyme): 1 tsp paprika, 1 tsp marjoram, 1 tsp rosemary, 1/2 tsp oregano, 2 bay leafs and additional salt (1 1/2 tsp in total to be precise). I topped the recipe with the full 2 tbsp of lemon juice, as well as 1 tbsp nutritional yeast, fresh parsley, fresh crushed black pepper and 1 tsp crushed red pepper flakes. Thanks!

Wow! YUM! I used this as a base recipe and made changes based on what I had on hand and previous comments. Here’s what I did diferently, in case anyone else wants to learn from my experiment:
-used fresh thyme as well as rosemary
– used 5 cups of veggie broth instead of water
-used cashew cream instead of cocunut milk (1 cup cashews + 1 cup veg broth)
-before adding cashew cream I gave the soup a quick blitz with the hand blender for a little extra thickness
-added juice from 1.5 lemons plus zest of 1 lemon

The flavor is incredible! I have to admit it’s on the thick side—very much like a chowder. I could have cut back a bit on the cashew cream or done without the hand blender step. But overall I am really pleased with how it turned out.

I used whole coconut milk. Also fried some slabs of turnip as I sautéed onions and left in throughout. I would put some dried red peppers or possibly finish with some Tabasco and substitute 1/2 liquid with chicken broth for next time. Good though.

I just made this yesterday and it was absolutely delicious! It tastes even better the next day too! I appreciate that weights are given for the ingredients when possible. Another great recipe that I will definitely make again.

This soup was easy to make but a little flavorless the first day. Much better the second day! If making it again, I would add more spices and blend some of the soup to get a creamier texture or use whole coconut milk (not light).

I made this last night. Unfortunately I Had no kale or carrots (and no ability to run out and get them, thanks winter weather) but I still found it very tasty with the addition of a bit extra thyme. I also added a little more lemon juice and salt. Very warming and comforting, and I love the coconut milk. I wasn’t sure how the milk would be with everything else, but I really liked it. Great with some good rye bread on the side. Next time I make it I’ll try the addition of a little nutritional yeast too.

This was so hearty, comforting and healthy. We ended up using vegetable broth instead of plain water. I skipped the kale and added extra carrots. I loved the thyme and the lemon juice at the end is the perfect touch.

After reading everyones comments about this being bland I added some bouillon to it as it was cooking! I used cashew cream (made with roasted cashews as I couldn’t find plain) instead of coconut milk, and other than that followed the recipe to a T. I seriously thought it was amazing. Creamy, filling, nourishing and so, so delicious. Will definitely make this again.

I made 1/2 batch first time and it was great even without oil.

Really simple, satisfying soup for a rainy, blustery day. Delicious as is, but think I will try a veggie stock cube next time. A keeper!

So wholesome and satisfying! I love the addition of the lemon juice—it really brightens up the soup! I made this with white kidney beans and sweet potatoes. This is definitely going into the rotation!

This should be called “coconut lemon soup”! I loooooove coconut milk and cream, but after all that, it just tasted like coconut soup. I even used vegan broth instead of water and two little bay leaves. Next time, I would just skip the creamy or maybe make a roux. It also needed a lot of salt and pepper for my taste. This is a Thai-flavored soup.

This was really delicious! I made it yesterday and we enjoyed leftovers today! I made it with leftover Christmas mashed potatoes instead of the cut potatoes and this made it extra thick and creamy! I also don’t like anything coconut, but was pleased you can’t really taste the coconut milk; I think the lemon helped cover the flavor. I also subbed veg broth for water (I think just 4 cups), used just one can of beans, and lots of Tuscan kale. The seasonings were just right for us. Thank you for a new favorite!

Definitely a tasty recipe, but required a few alterations to give it enough flavor! I followed other commenters’ advice and added broth, nutritional yeast, and more salt + herbs, and that helped quite a bit. I liked the thickness of the coconut milk plus the creaminess of the cannellini beans and potatoes. Just requires some more seasoning is all! Great basis for a soup you can do a lot of playful creative experimenting with :)

This was delicious. I added cauliflower and zucchini and served with a crusty flax loaf. A quick and delicious week night meal!

I made this for dinner tonight and it was really yummy. I agree with other reviewers that the soup was lacking in flavor. I made it with 4 c veggie broth + 1 c water, then after it was cooked I added salt, a better than chicken bouillon cube and a tsp of veggie bouillon. This created a very flavorful and savory soup. I subbed sweet potatoes. I would make this again with my substitutions!

I love most of your recipes…but this one was a bit odd. It would have been delicious with more herbs, broth instead of water, and no coconut milk; or different curry like flavors and the coconut milk. It tasted like flavorless watery coconut milk. I found the pairing of coconut milk and thyme quite strange. But love most other recipes!

This is an EXCELLENT, satisfying pot of soup. Since it is so bean-centric, I decided special white beans were in order. So, I made it with Rancho Gordo’s Ayocote Blanco, a large, creamy and slightly buttery-tasting white heirloom runner bean. I pre-cooked the beans in my Instant Pot. I used a couple cups of the bean broth in place of some of the water in the recipe, included the optional kale, and also followed your suggestion to use cashew cream instead of coconut milk. We loved it. Hubby said “make it again!” So, I will be adding this to our regular winter soup rotation. Thank you!

I was excited to make this, somewhat disappointed eating it. It’s really bland. I even used veggie broth instead of water, everything else I did exactly as written, I can’t imagine how bland it would be just using water. It’s definitely missing something, needs much more flavor and depth. This is the first Minimalist Baker recipe I’ve ever been disappointed in.

Another delicious soup recipe! This was satisfying and easy to make after a day in the snow. I didn’t modify too much, but added a bit more veggies, liquid and seasoning. The coconut milk makes it creamy but not coconutty or tropical tasting. (; Thank you!!

Simply delicious. I make and freeze beans. Added my cassoulet beans with its broth in with the veg broth (not water) and sweet potatoes. Very comforting recipe. Thank you!

Réalisée ce matin, cette soupe est Fabuleuse !!!
Il faut dire que nous aimons les haricots cannellini dans la soupe et ailleurs, en houmous, c’est somptueux aussi !
Merci pour cette belle recette plein de saveurs et riche en goût, Elle a tout pour nous plaire. Et j’aime beaucoup Tes soupes.
Comme je suis seule le midi, je me suis régalée avec un bon bol bien chaud… Mille Merci

This just came out today and I couldn’t help but make it! It is even more delicious than I was expecting.

Modifications: Instead of 5 cups of water, I added 4 cups of vegetable broth and just added one cup of water.
I also added several sprigs of fresh thyme, sprigs of fresh oregano, and one bay leaf.
I used 2 TBSP of lemon juice and garnished with fresh black pepper and a pinch of salt.
I think it should be called Zesty White Bean Soup. It’s a keeper!

This recipe was pretty bland as written. I don’t usually need to doctor minimalistbaker recipes but I added the juice of a whole lemon and additional salt and thyme. Also needed to add a few tsp of better than bouillon and nutritional yeast to give this soup some flavor. Topped with cashew parm. With those additions it was quite good.

Just made this for a wholesome and quick breakfast. It was simple delicious. Used bone broth and made with chickpeas. Cooked in the pressure cooker on 60kpa for 10 minutes. Auto pulse release and then simmered for 10 minutes on low. It was perfect and hands off.

Everything was exceptional and authentic up until the coconut milk. I added of the coconut milk, but actually enjoyed the authentic taste before I added it. The coconut milk ruined it for me. It made it taste like every other vegan soup you eat. Without the coconut milk I probably could’ve eaten two bowls, But with the coconut milk I was lucky if I can finish one. If you want a real Hardy Tuscan soup do not add the coconut milk and lemon