This easy, 30 minute vegan white bean soup is hearty and veggie-filled with beans, carrots, and celery. It's a classic soup that's soul food on a chilly day! This recipe is naturally vegan and gluten free.
This soup will become a quick favorite because it's simple to make (cooks in 1 pot on the stove) and full of flavor. It's also delicious as meal prep for the week (leftovers are tasty!) or to make-ahead and freeze.
During the colder months this soup is a go-to, along with our popular Vegan Black Bean Chili & Hearty Vegetable Stew.
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Ingredients
Here's what you'll need to make this recipe. The full recipe card and ingredient list can be found at the bottom of the page.
- Olive oil
- Carrot
- Yellow onion
- Celery
- Garlic
- Oregano
- White beans (Great Northern or Cannellini beans)
- Vegetable broth
- Coconut milk
- Kale
Instructions
Here's how to make this recipe in 6 simple steps:
- Cook the carrots: heat the oil in a large pot over medium high heat. Once hot, add the carrots and cook for 3 - 4 minutes.
- Cook the vegetables: add the onion and celery. Cook, stirring frequently, for 7 - 8 minutes, until the carrots are tender. Stir in the garlic and oregano and cook for 1 minute more.
- Add to pot: add the beans, vegetable broth, and coconut milk to the pot. Stir to combine.
- Simmer: bring the pot to a boil over high heat, reduce the heat to medium and simmer, uncovered, for 10 minutes. Stir frequently and scrape the bottom of the pot. Add additional broth (or water) if you prefer a thinner soup. The vegetables should be tender.
- Add kale: Remove the pot from the heat and stir in the kale. Season with salt and pepper to taste.
- Serve: serve warm with croutons or a side of crusty bread.
Substitutions
Here's some of the most popular substitutions and additions for this recipe:
- Beans: Great Northern, Cannellini, or White Kidney beans can all be used for this recipe. You'll need 3 (15 ounce) cans total.
- Coconut milk: regular coconut milk is recommended for a creamier soup but you can also use lite coconut milk
- Kale: swap out 2 cups of chopped kale for 2 cups baby spinach
- Lemon: add a squeeze of fresh lemon juice just before serving for some added freshness & bright flavor in your soup (so good)!
Equipment
It's recommended to make this recipe in a large pot or dutch oven. My go-to for soups is this trusty Lodge 6 Quart Dutch Oven.
Storage
- In the fridge: cool and store in an airtight container in the fridge for up to 3 - 5 days.
- In the freezer: cool and freeze in an airtight container for up to 3 months.
Top Tip
If you prefer an even creamier/smoother soup, you can blend part of your soup in a blender.
Here's how: before simmering your soup, remove 2 cups and pulse until smooth in a blender and then add it back into the soup pot. You can also blend more or less than 2 cups to make the soup your desired consistency.
If you make this recipe, be sure to leave a comment & rating at the bottom of this page!
Print
Vegan White Bean Soup
- Total Time: 30 minutes
- Yield: 4 servings 1x
Description
This easy, 30 minute vegan white bean soup is hearty and veggie-filled with beans, carrots, and celery. It's a classic soup that's soul food on a chilly day! This recipe is naturally vegan and gluten free.
Ingredients
- 1 tablespoon olive oil
- 1 large carrot (thinly sliced)
- 1 medium yellow onion (diced)
- 1 celery rib (sliced)
- 4 cloves garlic (minced)
- 1 teaspoon dried oregano
- 3 (15 ounce) cans white beans, drained and rinsed ((Great Northern or Cannellini beans) )
- 2 cups vegetable broth (or more if desired)
- 1 (15 ounce) can regular coconut milk
- 2 cups roughly chopped kale
- Salt & pepper (to taste )
Instructions
- Cook the carrots: heat the oil in a large pot over medium high heat. Once hot, add the carrots and cook for 3 - 4 minutes.
- Cook the vegetables: add the onion and celery. Cook, stirring frequently, for 7 - 8 minutes, until the carrots are tender. Stir in the garlic and oregano and cook for 1 minute more.
- Add to pot: add the beans, vegetable broth, and coconut milk to the pot. Stir to combine.
- Blend (optional): for a creamier, smoother texture optionally remove 2 cups of soup from your pot and blend until smooth in a blender. Return it to the pot. (I usually skip this step because I like a chunkier soup)!
- Simmer: bring the pot to a boil over high heat, reduce the heat to medium and simmer, uncovered, for 10 minutes. Stir frequently and scrape the bottom of the pot. Add additional broth (or water) if you prefer a thinner soup. The vegetables should be tender.
- Add kale: Remove the pot from the heat and stir in the kale. Season with salt and pepper to taste.
- Serve: serve warm with croutons or a side of crusty bread.
Notes
Salt & pepper: I usually add 1 teaspoon salt and ½ teaspoon black pepper.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Cuisine: Italian Inspired
Nutrition
- Calories: 426
- Sugar: 7.8
- Sodium: 527
- Fat: 19.1
- Saturated Fat: 14.2
- Carbohydrates: 42.9
- Fiber: 16.1
- Protein: 16.9
Keywords: one pot, soup, vegetable, white bean
Claire P.
Amazing soup! Have made it twice in the last 2 weeks...going to double the batch next time to have leftovers. Great flavors and easy to cook.
★★★★★