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1-Pot Vegan White Bean Soup

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:

& 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

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

  • 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 ~3/4 cup or 100 g)
  • 4 cloves garlic, minced
  • 2 medium carrots, peeled and diced (2 carrots yield ~3/4 cup or 100 g)
  • 2 stalks celery, diced (2 stalks yield ~1/2 cup or 50 g)
  • 1 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 ~1/2 lb or 226 g)
  • 2 (15-oz.) cans white beans, drained and rinsed (we prefer cannellini // or ~3 ½ cups cooked homemade beans)
  • 5 cups water
  • 2-3 cups finely chopped kale (optional)
  • 1 (13.5-oz.) can light coconut milk
  • 1-2 Tbsp lemon juice
  • In a large pot or Dutch oven, heat the oil over medium-low heat. 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 minutes or until the potatoes are fork-tender and the flavors have melded.

  • Stir in the kale (optional), then cover and simmer for 5 minutes more. 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.

  • Serve immediately! Leftovers keep for 3-4 days in the refrigerator or in the freezer for up to 1 month.

*Nutrition information is a rough estimate calculated without optional ingredients.

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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