White Bean Soup Recipe That’s Creamy, Cozy & Vegan
A cozy plant-based dinner that’s shockingly satisfying, this White Bean Soup is perfect for a comforting meal.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4–5 bowls
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegan
Ingredients
- 2 tbsp olive oil
- 1 yellow onion, finely diced
- 2 carrots, peeled & chopped
- 2 celery stalks, chopped
- 3 garlic cloves, minced
- 1 tsp dried thyme
- 1/2 tsp smoked paprika (optional but delish)
- 3 (15 oz) cans white beans (cannellini or great northern), drained & rinsed
- 4 cups vegetable broth
- 1 bay leaf
- 2 cups fresh spinach or chopped kale
- Salt & black pepper, to taste
- Juice of 1/2 lemon (for brightness)
- Optional: drizzle of olive oil + red chili flakes for garnish
Instructions
1. In a large soup pot, heat olive oil and cook onions, carrots, and celery until soft and fragrant.
2. Stir in garlic, thyme, and smoked paprika. Let it all sizzle for 1–2 minutes.
3. Add white beans, broth, and bay leaf. Bring to a simmer and cook for 20 minutes.
4. Remove the bay leaf. Use an immersion blender to blend part of the soup for a creamy texture.
5. Toss in spinach or kale and let it wilt. Finish with lemon juice, adjust seasoning, and serve hot.
Notes
For added flavor, consider using homemade vegetable broth.
This soup can be stored in the refrigerator for up to 5 days.
Freezes well for up to 3 months.
Find it online: https://cookingwithramsay.com/easy-white-bean-soup-recipe/