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Creamy Vegan White Bean Soup

Creamy Vegan White Bean Soup

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This Creamy Vegan White Bean Soup is a hearty and comforting dish made with white beans, vegetables, and aromatic herbs. It’s naturally dairy-free and gluten-free, offering a wholesome meal that’s both nourishing and delicious.

 

Ingredients

– 1 tablespoon olive oil

– 1 medium onion, diced

– 2 cloves garlic, minced

– 2 medium potatoes, peeled and diced

– 1 large carrot, peeled and chopped

– 2 celery stalks, chopped

– 1 teaspoon dried oregano

– 1 teaspoon dried thyme

– 1/2 teaspoon smoked paprika

– Salt and pepper to taste

– 4 cups vegetable broth

– 2 cans (15 ounces each) white beans, drained and rinsed

– 2 cups chopped kale or spinach (optional)

– Juice of half a lemon

– Fresh parsley, chopped (for garnish)

Instructions

1. Heat olive oil in a large pot over medium heat. Add diced onion and sauté until translucent, about 5 minutes.

2. Add minced garlic, chopped carrots, celery, and potatoes to the pot. Cook for an additional 5 minutes, stirring occasionally.

3. Sprinkle in dried oregano, thyme, smoked paprika, salt, and pepper. Stir to coat the vegetables with the spices.

4. Pour in vegetable broth and bring the mixture to a boil. Reduce heat to low, cover, and let it simmer for 15-20 minutes, or until the vegetables are tender.

5. Add the white beans to the pot and continue to simmer for another 5 minutes to heat through.

6. For a creamier texture, use an immersion blender to partially blend the soup directly in the pot, or transfer about half of the soup to a blender, blend until smooth, and return it to the pot.

7. Stir in the chopped kale or spinach (if using) and lemon juice. Cook for an additional 2-3 minutes until the greens are wilted.

8. Taste and adjust seasoning if necessary.

9. Ladle the soup into bowls and garnish with chopped fresh parsley before serving.

 

Notes

– For a richer flavor, consider adding a bay leaf during simmering and removing it before serving.

– If you prefer a spicier kick, add a pinch of red pepper flakes along with the other spices.

– This soup pairs wonderfully with crusty bread or a light salad.

 

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