White Bean Soup
Discover how to make a healthy, creamy white bean soup with simple ingredients. Vegan, gluten-free, and perfect for cozy weeknights!
Ingredients
- 2 tablespoons olive oil
- 1 medium onion diced
- 3 garlic cloves minced
- 2 carrots chopped
- 2 celery stalks chopped
- 3 cups cooked white beans or 2 cans, drained and rinsed
- 4 cups vegetable broth
- 1 bay leaf
- 1 teaspoon dried thyme
- ½ teaspoon dried rosemary
- Salt and black pepper to taste
- 2 cups chopped kale or spinach optional
- 1 tablespoon lemon juice
- Optional: 2 tablespoons nutritional yeast red pepper flakes, or cashew cream for richness
Instructions
- In a spacious pot, warm olive oil over medium heat until it’s shimmering.
- Add diced onion, garlic, carrots, and celery. Cook for 5–7 minutes until vegetables are soft and fragrant.
- Stir in white beans, vegetable broth, bay leaf, thyme, rosemary, salt, and pepper. Bring to a gentle boil.
- Reduce heat and let the soup simmer uncovered for 20–25 minutes to develop flavor.
- For a creamier texture, blend part of the soup using an immersion or regular blender, then return to the pot.
- Stir in kale or spinach (if using) and simmer for 5 more minutes until wilted. Add lemon juice and adjust the seasoning to taste.
- Ladle into bowls and top with nutritional yeast, red pepper flakes, or a swirl of cashew cream if desired.
Notes
- Beans: Cannellini, Great Northern, or Navy beans are all great options for this dish.
- Texture: Blend more of the soup for a smoother texture or leave it chunky for a rustic feel.
- Storage: Keeps in the fridge for up to 5 days and freezes well for up to 3 months.
- Protein boost: Add vegan sausage, tofu, or tempeh for extra protein.