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!
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.
Potatoes and white beans create filling, fiber-packed, potassium-rich tender bites and contribute protein, too!
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!
We hope you LOVE this white bean soup! It’s:
& 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
- Creamy Vegan Potato Leek Soup
- 1-Pot Chickpea Noodle Soup
- Warming Red Lentil Sweet Potato Soup (Instant Pot!)
- Creamy Roasted Cauliflower Soup
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!
*Note: recipe updated 1/3/2022 to address reader issues with flavor.
1-Pot Vegan White Bean Soup
- 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
- Fresh parsley
- Whole grain or gluten-free bread
- 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.
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