Hearty White Bean Soup

I've got the perfect cozy meal for you - This Vegan White Bean Soup Recipe is an absolute meal dream for a cold night! It's vibrant, creamy, filling and packed to the brim with hearty flavors.

This easy soup recipe is also perfect for meal prep and you can cook it on the stovetop or use a slow cooker or instant pot instead, if you prefer.

I'm always amazed how this easy recipe turns simple pantry staples into something magical, turning canned beans and vegetables into a creamy, satisfying bowl of goodness!

Trust me, once you try this Tuscan-inspired soup, you'll want to make it every week!

🌱 Ingredients & Notes

Here is everything you need for this recipe:

• Olive Oil - Extra virgin olive oil adds depth of flavor and helps sauté the veggies. You can substitute with another oil like coconut or avocado if preferred.
• Vegetables - Onion, carrots and leeks for the base of the soup. . Use a large onion, finely diced. Carrots add a touch of sweetness and a pop of color. Make sure they are cut evenly for a uniform cook! Be sure to clean the leeks thoroughly before slicing as dirt can hide in the layers.
• Garlic - Crushed or grated garlic boosts flavor. Adjust the amount to your taste preference if you're a garlic lover!
• Dried Thyme - For an earthy note, you can swap it with an Italian seasoning mix or opt for rosemary instead.
• Vegetable Broth - Use a good quality veggie broth for a rich base. Opt for low-sodium if you're watching your salt intake.
• Cannellini Beans - Drained canned beans make this soup creamy and filling! Alternatively, you can also use navy or pinto beans for variety.
• Salt and Black Pepper - To season, taste and enhance the flavors. Add gradually to avoid over-seasoning.
• Fresh Thyme - For garnish, adding a fresh, aromatic touch. Fresh herbs like parsley or rosemary work too.
• Bread - Serve with crusty bread for that perfect side. Use a hearty loaf that can soak up all the soup flavors.

Scroll to the recipe card at the bottom of the post for detailed quantities and measurements.

🔪 Equipment

Here is all the equipment you need to make this recipe:

• Large Saucepan
• Stick Blender - Aka immersion blender - Perfect for blending part of the soup to get that creamy texture!
• Chopping Board & Sharp Knife
• Wooden Spoon

🧑‍🍳 Instructions (Step-by-Step)

Step 1: Sauté Vegetables

Heat olive oil in a large saucepan over medium heat. Sauté onions until soft. Add carrots and leeks, stirring until they soften.

Step 2: Add Garlic and Thyme

Add garlic and dried thyme. Stir until fragrant.

Step 3: Simmer with Broth

Pour in vegetable broth. Simmer with the lid on for 5-8 minutes.

Step 4: Add Beans and Blend

Add cannellini beans. Blend roughly ¼ of the soup for creaminess.

Step 5: Season and Serve

Season with salt and pepper. Serve with fresh thyme and bread.

🍽️ Serving

Serve the vegan white bean soup hot in bowls. Garnish with fresh thyme for a pop of flavor and pair the soup with a slice of crusty bread for dipping.

Enjoy it as a cozy, hearty meal on a chilly day. Perfect for lunch or dinner, or to use for meal prep!

❄️ Storage

Store any leftover soup in an airtight container in the fridge. It will stay fresh for about 3-4 days.

How to reheat

When you're ready to eat it again, just reheat the soup on the stove over medium heat. Stir occasionally to make sure it heats evenly.

If you prefer, you can also microwave it for a couple of minutes, just give it a good stir halfway through. If the soup looks a bit thick after chilling, add a splash of veggie broth or water to loosen it up.

🔜 Related Recipes

If you're a soup lover, make sure to also try this Roasted Butternut Squash Soup, my Mexican-inspired Caldo de Queso or this hearty, zesty Lemon Soup!

Here's a handy recipe card that you can print out and keep in your kitchen for easy reference:

📖 Recipe Card

Vegan White Bean Soup

Romy

Cozy up with this creamy Vegan White Bean Soup! It's a comforting bowl filled with hearty cannellini beans, fresh herbs, and a rich veggie broth. Perfect for meal prep, this easy soup recipe will warm you up on a chilly day.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Course Main Course, Soup, Starter

Cuisine Italian

Servings 4 servings

Equipment

• 1 large pot
• 1 Immersion Blender
• 1 Chopping Board & Sharp Knife
• 1 wooden spoon

Ingredients

  

• 1 tablespoon extra virgin olive oil
• 1 large onion finely diced
• 1 large carrot finely diced
• 1 large leek sliced
• 3 garlic cloves crushed or grated
• 1 teaspoon dried thyme
• 3 cups vegetable broth (720 ml)
• 2 cans cannellini beans (800g/480g drained) drained
• salt and black pepper to taste
• fresh thyme for garnish
• Freshly toasted crusty bread to serve

Instructions

 

• Gather all your ingredients. Make sure the onion, carrot, and leek are chopped and sliced as needed. Drain the cannellini beans and have them ready.
• In a large saucepan, heat the olive oil over medium heat. Add the finely diced onions. Sauté them for about 3-4 minutes until they become soft and translucent.
• Add the diced carrots and sliced leeks to the saucepan. Stir occasionally. Cook until they are softened and lightly caramelized, about 5 minutes.
• Add the crushed or grated garlic to the pan. Sprinkle in the dried thyme. Stir everything well and cook for an additional minute until the garlic is fragrant.
• Pour the vegetable broth into the saucepan. Stir to combine all the ingredients. Bring the mixture to a gentle simmer.
• Cover the saucepan with a lid and let it simmer on low heat for 5-8 minutes. This allows the flavors to meld together. Add the drained cannellini beans. Use an immersion blender to blend about half of the soup directly in the pot. This gives the soup a creamy texture.
• Add salt and black pepper to taste. Stir well to combine. Serve the soup hot, garnished with fresh thyme. Enjoy it with a slice of freshly toasted bread if desired.

Notes

• Serving Suggestions: Serve the soup hot, garnished with fresh thyme. Pair it with a slice of crusty bread for dipping, making it a complete and comforting meal. It's perfect for a cozy lunch or dinner, especially on chilly days.
• Storage: Store any leftover soup in an airtight container in the refrigerator. It will keep well for about 3-4 days.
• Reheating: To reheat, warm the soup on the stove over medium heat, stirring occasionally for even heating. You can also microwave it for a couple of minutes, stirring halfway through.
• Adjust Consistency: If the soup thickens too much after refrigeration, add a splash of vegetable broth or water to loosen it up to your preferred consistency.
• Flavor Variations: For added depth of flavor, consider sprinkling a pinch of chili powder or red pepper flakes for a bit of heat. Fresh herbs like parsley or rosemary can also be used as garnishes.
• Ingredient Substitutions: Use navy beans or pinto beans as alternatives to cannellini beans if desired. For a creamier texture, you can add a splash of coconut milk.
• Enhancing Flavor: A squeeze of lemon juice before serving can brighten the flavors of the soup.
• Make-Ahead Tips: This soup is great for meal prep. Make a batch ahead of time and enjoy it throughout the week!

Keyword vegan bean soup recipe, vegan white bean soup

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