1-Pot Vegan White Bean Soup

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Slices of toasted bread in and beside bowls of vegan white bean soup

In cool weather, there’s basically only one thing we want: soup. And somehow, it always tastes extra delicious when it’s quick and easy to prepare! This vegan white bean soup comes together in 1 pot and is all the things you want in a soup: wholesome, a little creamy, a little brothy, full of nourishing veggies, and perfect for chilly days. 

It’s a filling plant-based and gluten-free entrée on its own but would also be lovely served with a sandwich or salad. Just 45 minutes stand between you and this warm and comforting dish — let’s make soup! 

Kale, celery, carrot, onion, potato, lemon, coconut milk, white beans, water, olive oil, salt, pepper, garlic, and thyme

How to Make Vegan White Bean Soup

This 1-pot soup begins with sautéing onion, garlic, carrots, and celery for a flavorful base. It’s seasoned with salt and pepper, then we add dried or fresh thyme for an herby touch.

Sautéing onion, garlic, carrots, celery, salt, and pepper in a pot

Potatoes and white beans create filling, fiber-packed, potassium-rich tender bites and contribute protein, too!

Pouring water over white beans and potatoes

For the liquids, we use water to make it brothy and neutral-flavored plus coconut milk to make it creamy and filling. Optional kale provides a greens boost (other leafy greens would work too!) and lemon juice adds a hint of brightness!

Pouring coconut milk into a pot of soup

We hope you LOVE this white bean soup! It’s:

Creamy
Comforting
Wholesome
Brothy
Versatile
& Perfect for cooler weather!

What To Serve with White Bean Soup

It’s delicious with toasted Whole Grain or Gluten-Free Bread, Apple Pecan Arugula Salad, Grilled Cheese Sandwiches, Crispy Quinoa Sweet Potato Fritters, or Lemon Baked Salmon.

More Comforting Soup Recipes

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Cheers, friends!

Lemons, bread, and thyme beside two bowls of vegan white bean soup

*Note: recipe updated 1/3/2022 to address reader issues with flavor.

1-Pot Vegan White Bean Soup

Wholesome, comforting, creamy white bean soup with potatoes, thyme, and coconut milk. Plant-based, gluten-free, and perfect for chilly days! Just 1 pot required!
Author Minimalist Baker
Print
Slice of toast in a bowl of creamy white bean soup
4.24 from 47 votes
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 6 (Servings)
Course Entree, Soup
Cuisine Gluten-Free, Grain-Free, Vegan
Freezer Friendly 1 month
Does it keep? 3-4 Days

Ingredients

  • 1 Tbsp olive oil (if oil-free, sub twice the amount of water)
  • 1 small white, yellow, or sweet onion, diced (1 small onion yields ~1 ½ cups or 200 g)
  • 4 cloves garlic, minced (4 cloves garlic yield ~2 Tbsp or 18 g)
  • 2 medium carrots, peeled and diced (2 carrots yield ~3/4 cup or 100 g)
  • 2 stalks celery, diced (2 stalks yield ~1 cup or 100 g)
  • 1 ¾ – 2 tsp sea salt
  • 1/4 tsp black pepper
  • 1 tsp dried thyme (or 1 Tbsp fresh thyme)
  • 2 medium potatoes, cut into 1/2-inch pieces (we used Yukon gold // 2 potatoes yield ~3/4 lb or 380 g)
  • 2 (15-oz.) cans white beans, drained and rinsed (we prefer cannellini // or ~3 ½ cups cooked homemade beans)
  • 5 cups water (or vegetable broth for more flavor)
  • 2-3 cups finely chopped kale (optional)
  • 1 (13.5-oz.) can light coconut milk
  • 1-2 Tbsp lemon juice

FOR SERVING optional

Instructions

  • In a large pot or Dutch oven, heat the oil over medium-low heat. Once hot, add the onion and cook until translucent — about 2 minutes. Add the garlic, carrots, celery, salt, and pepper and cook until softened and fragrant, stirring occasionally — about 4-5 minutes.
  • Add the thyme and stir for one minute. Then add the potatoes, beans, and water and bring to a boil. Reduce the heat to low, cover, and simmer for 15-20 minutes or until the potatoes are fork-tender and the flavors have melded.
  • Stir in the kale (optional), then cover and simmer until tender – about 5 minutes. Finally, add the coconut milk and lemon juice and heat through – about 2 minutes. Taste and adjust, adding more salt for balance or more lemon juice for brightness. Optionally, garnish with fresh parsley and serve warm with toasted bread of choice.
  • This soup is even better on the second day! Leftovers keep for 3-4 days in the refrigerator or in the freezer for up to 1 month.

Video

Notes

*Nutrition information is a rough estimate calculated with unsalted white beans and without optional ingredients.

Nutrition (1 of 6 servings)

Serving: 1 serving Calories: 290 Carbohydrates: 46.8 g Protein: 12.2 g Fat: 6.8 g Saturated Fat: 3.9 g Polyunsaturated Fat: 0.5 g Monounsaturated Fat: 1.7 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 910 mg Potassium: 1097 mg Fiber: 9.1 g Sugar: 4 g Vitamin A: 3469 IU Vitamin C: 10.3 mg Calcium: 133.3 mg Iron: 5.1 mg

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Reader Interactions

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  1. Sophie says

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

  2. MIchelle says

    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. :)

  3. Tanya Howze says

    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 :).

  4. Sherry W says

    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

  5. Dani Blumstein says

    I was a little worried about this one after reading the comments but I made a few modifications and it worked out well. I did four cups of broth and no water to concentrate flavors, deglazed with wine, and used half a lemon to brighten it up. I think next time I’d use rice instead of potatoes but that’s mostly because I just really don’t like potatoes.

  6. Jodi Robertson says

    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!

  7. Heather says

    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!

    • Support @ Minimalist Baker says

      Love your modifications, Heather! We’re so glad it was a success! Thank you for sharing! xo

  8. Greg says

    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!

    • Support @ Minimalist Baker says

      Hi Greg, thank you so much for your honest feedback and sorry to hear it didn’t turn out as you were hoping! Depending on the size of your veggies (onion, celery, potatoes, etc.) we can see how the consistency might turn out different from person to person. We’ll revisit and see how we can make improvements to ensure success for everyone! We do think a bay leaf would be lovely!

      • Greg says

        I always use the metric version, and weigh the ingredients in grams, so size should be a non-issue. This reminds me, though: garlic cloves range from tiny to humongous. I always assume a recipe is based on an average size, and adjust accordingly, but it would be nice to have grams instead of # of cloves.

  9. Naomi says

    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!

    • Support @ Minimalist Baker says

      Thank you for sharing, Naomi! We’re so glad you enjoyed it! We retested and updated the recipe after a few people mentioned it didn’t have as much flavor as they preferred. Since those changes everyone has been giving rave reviews =)

  10. Anita Barnes says

    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.

  11. Jo from New Zealand says

    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 👍

  12. Pip says

    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!

  13. Alison says

    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.

  14. OAK says

    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!

  15. Caitlin says

    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.

  16. Nina says

    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!

  17. Sylvie says

    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.

    • Support @ Minimalist Baker says

      Thank you for sharing, Sylvie! We’re so glad you enjoyed it! If subbing vegetable broth for the water, we think 1 1/2 teaspoons might work better on the salt. Hope that helps for next time! xo

  18. Katie says

    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!

  19. Kait says

    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!

    • Support @ Minimalist Baker says

      Sounds delish! Thanks so much for sharing your modifications and your honest feedback, Kait!

    • Nina says

      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!

  20. Laura says

    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.

    • Support @ Minimalist Baker says

      Hi Laura, we’re so sorry to hear this one missed the mark. We take reader feedback and trust very seriously and hate to hear that you had a less than stellar experience. We’ve retested the recipe and adjusted the amount of salt to contribute more flavor. If you still have the batch around, we would suggest adding more salt to taste. Again, we are so sorry you had that experience.

  21. Pam says

    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.

  22. Hayley C. says

    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!

  23. Becca says

    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.

    • Support @ Minimalist Baker says

      Yay! Thanks so much for the lovely review and for sharing your modifications, Becca. So glad you enjoyed!

  24. Lori D says

    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.

  25. Carmen says

    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.

  26. Lauren says

    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).

  27. Alex says

    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.

    • Support @ Minimalist Baker says

      Ooo wonderful! Thanks so much for the lovely review and for sharing your modifications, Alex. So glad you enjoyed!

  28. Maureen says

    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.

  29. Julia Boose says

    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.

    • Support @ Minimalist Baker says

      Oh yay! So glad you enjoyed this soup, Julia. Thanks so much for the lovely review and for sharing your modifications!

  30. Eleanor says

    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!

  31. Cynthia says

    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!

    • Support @ Minimalist Baker says

      Yay! Thanks so much for the lovely review and for sharing your modifications, Cynthia. So glad you enjoyed this soup!

  32. Teri says

    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.

    • Support @ Minimalist Baker says

      Hi Teri! Thanks for the review and for sharing your experience with the soup! Do you happen to remember what brand of coconut milk you used? We’re wondering if perhaps it had a stronger flavor than ours. Thanks again for your feedback!

  33. Kathy says

    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!

    • Support @ Minimalist Baker says

      Yay! Thanks so much for the lovely review, Kathy. Mashed potatoes sound like such a yummy addition!

  34. Meg says

    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 :)

  35. Rachel says

    Non-vegan here, I am vegetarian but I don’t love the taste of coconut milk or other non-dairy milks in my soup. Would heavy cream or half-and-half work as a sub? If so, about how much would you recommend using? Thank you!

    • Support @ Minimalist Baker says

      Hi Rachel! We think maybe 1/2 cup of half-and-half would work here, but we haven’t tried it. Let us know how it goes!

      • Mary says

        Very yummy and satisfying, especially right now when we are experiencing a cold snap here in BC. I added more salt and used half water half vegan chicken broth. I added nooch, a sprinkle of red pepper flakes and a dash of mushroom seasoning just because. I really like the lemon with the creaminess of the coconut milk. There are plenty of veggies I think that would work well with this broth and will definitely make again.

        • Support @ Minimalist Baker says

          Thanks so much for the lovely review and for sharing your modifications, Mary! We’re so glad you enjoyed the soup!

  36. Kaitlyn LeClaire says

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

  37. Katie says

    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!

    • Support @ Minimalist Baker says

      Thanks so much for your feedback and for sharing your modifications, Katie! So glad you ended up enjoying the final soup!

  38. jen says

    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!

    • Support @ Minimalist Baker says

      Oh no! So sorry to hear you didn’t enjoy this soup, Jen. Did you happen to make any modifications to the recipe? And did you use a particular brand of coconut milk? Thanks for your feedback and support!

  39. Pam in Sacramento says

    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!

  40. Brook says

    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.

    • Support @ Minimalist Baker says

      Oh no! So sorry to hear you didn’t enjoy this soup, Brook. Did you happen to make any modifications to the recipe? Thank you so much for sharing your experience!

  41. Lisa says

    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!!

    • Support @ Minimalist Baker says

      Whoop! We’re so glad you enjoyed it, Lisa! Thank you for sharing your experience and modifications! xo

  42. Bianca Thomka says

    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!

  43. Judith says

    This looks delicious, but I can’t figure out how there can be 910 mg of sodium in one serving. If a teaspoon of salt is 2325 mg, then dividing it by 6 is less than 400 mg per serving. I can’t find any other ingredient that could amp it up like this. Can you clarify? I’m on a low sodium diet. Thank you!

    • Support @ Minimalist Baker says

      Hi Judith, the canned beans also add some sodium, but it doesn’t account for draining and rinsing them. So it will be lower with rinsing and draining, but it’s difficult to quantify that amount. Hope that helps!

  44. Bosha says

    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

  45. P says

    Is the coconut milk flavor strong? Just wondering if I should use cashew cream instead bc my kids don’t like coconut! Thanks!

  46. Adrienne P. says

    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!

    • Support @ Minimalist Baker says

      We’re so glad to hear you enjoyed it, Adrienne! Thank you for the lovely review and for sharing your modifications! xo

  47. Suzanne Baker says

    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.

    • Support @ Minimalist Baker says

      Hi Suzanne, so sorry to hear that was your experience and thank you for the honest feedback. We’ll give it another look and see if we can make improvements.

    • Support @ Minimalist Baker says

      Hi Jen, you can, but it will be richer and might have a coconut taste. Another idea would be to dilute the full-fat coconut milk with water to make it light! Hope you love it!

  48. janet says

    I made it as written but I’d prefer more spices/herbs.
    Also, could this be made in the instant pot? If so, any suggestions about time at pressure? Thank you!

    • Support @ Minimalist Baker says

      Thank you for sharing your experience, Janey! It should work well in the Instant Pot. We’d suggest sautéing the onion, garlic, carrots, and celery, then add remaining ingredients (except kale, coconut milk, and lemon juice) and pressure cook on high for about 6-8 minutes. Hope that helps!

  49. Val says

    I cannot wait to make this!! Do you think I could substitute a whole grain in there instead of the potatoes? Love all of your recipes so much

    • Support @ Minimalist Baker says

      Aw, thanks Val! We do think that would work, but potatoes make it feel extra comforting so maybe leave some of them in if you can?

      • Lauren says

        Great soup for a dreary rainy day post holidays! I doubled the thyme, added red pepper flakes and the juice from a whole lemon for more flavor. Also added kale and sliced beyond sausage (hot) for more substance. We used full fat coconut milk and didn’t taste too coconutty. Will use broth instead of water next time. Thank you!

  50. Natasha says

    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.

    • Support @ Minimalist Baker says

      Hi Rebekah, it’s not a strong coconut flavor, but if you dislike coconut, you could use cashew cream. Hope that helps!

  51. Dawn says

    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

    • Support @ Minimalist Baker says

      Hi Dawn, Thank you for your honest feedback and sorry to hear you didn’t enjoy it with the coconut milk. We find it adds a nice creaminess, but another idea would be to use more potatoes for a more subtle creaminess.

    • Support @ Minimalist Baker says

      Definitely! If using broth or stock, we’d suggest starting with 1/2 tsp salt instead of 1 tsp.

    • Support @ Minimalist Baker says

      Hi, we think cashew cream would work! To replace the coconut milk with homemade cashew cream, soak 1/2 cup cashews in hot water for 20-30 minutes. Then drain and blend on high with 1 cup water until smooth and creamy. Hope you love it!