Description
This Creamy Vegan White Bean Soup is a hearty, nutritious, and dairy-free dish perfect for a comforting meal. Featuring cannellini beans, fresh vegetables, and a medley of aromatic herbs and spices, this soup is blended to a creamy texture without the use of cream, making it both healthy and delicious. Enhanced with almond milk and nutritional yeast, it offers a rich and satisfying plant-based option that is gluten-free and easy to prepare on the stovetop.
Ingredients
Scale
Vegetables & Aromatics
- 2 tablespoons olive oil
- 1 medium yellow onion, chopped
- 3 garlic cloves, minced
- 2 medium carrots, diced
- 2 celery stalks, diced
Herbs & Spices
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Liquids & Beans
- 4 cups vegetable broth
- 2 cans (15 ounces each) cannellini beans, drained and rinsed
- 1 cup unsweetened almond milk
Others
- 2 tablespoons nutritional yeast
- 2 cups chopped kale or spinach
- Juice of 1/2 lemon
Instructions
- Sauté Vegetables: Heat olive oil in a large pot over medium heat. Add chopped onion, minced garlic, diced carrots, and diced celery, cooking for 5–6 minutes until softened and fragrant.
- Add Herbs and Spices: Stir in dried thyme, dried rosemary, smoked paprika, salt, and black pepper. Cook for 1 minute until the spices become fragrant, enhancing the soup’s aroma.
- Simmer Soup Base: Pour in the vegetable broth and add the drained and rinsed cannellini beans. Bring the mixture to a simmer and cook for 15 minutes to allow flavors to meld and vegetables to soften fully.
- Blend for Creaminess: Remove 2 cups of the soup and blend it until completely smooth. Return the pureed soup to the pot, which will create a creamy texture without adding cream.
- Add Almond Milk and Nutritional Yeast: Stir in the unsweetened almond milk and nutritional yeast. Continue to simmer the soup for an additional 5 minutes to incorporate richness and a cheesy, umami flavor.
- Wilt Greens: Add the chopped kale or spinach to the soup and cook until wilted, about 2 minutes, adding vibrant color and nutrients.
- Finish and Season: Stir in the juice of half a lemon for brightness. Taste the soup and adjust the seasoning with additional salt or pepper as needed. Serve the soup warm for best enjoyment.
Notes
- You can substitute cannellini beans with great northern or navy beans depending on availability.
- For extra creaminess, try using coconut milk instead of almond milk.
- This soup pairs perfectly with crusty bread or a fresh side salad for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 280
- Sugar: 5 g
- Sodium: 640 mg
- Fat: 10 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 9 g
- Protein: 13 g
- Cholesterol: 0 mg
