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!
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.
Potatoes and white beans create filling, fiber-packed, potassium-rich tender bites and contribute protein, too!
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!
We hope you LOVE this white bean soup! It’s:
Creamy
Comforting
Wholesome
Brothy
Versatile
& 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
- Creamy Vegan Potato Leek Soup
- 1-Pot Chickpea Noodle Soup
- Warming Red Lentil Sweet Potato Soup (Instant Pot!)
- Creamy Roasted Cauliflower Soup
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!
*Note: recipe updated 1/3/2022 to address reader issues with flavor.
1-Pot Vegan White Bean Soup
Ingredients
- 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 ~1 ½ cups or 200 g)
- 4 cloves garlic, minced (4 cloves garlic yield ~2 Tbsp or 18 g)
- 2 medium carrots, peeled and diced (2 carrots yield ~3/4 cup or 100 g)
- 2 stalks celery, diced (2 stalks yield ~1 cup or 100 g)
- 1 ¾ – 2 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 ~3/4 lb or 380 g)
- 2 (15-oz.) cans white beans, drained and rinsed (we prefer cannellini // or ~3 ½ cups cooked homemade beans)
- 5 cups water (or vegetable broth for more flavor)
- 2-3 cups finely chopped kale (optional)
- 1 (13.5-oz.) can light coconut milk
- 1-2 Tbsp lemon juice
FOR SERVING optional
- Fresh parsley
- Whole grain or gluten-free bread
Instructions
- In a large pot or Dutch oven, heat the oil over medium-low heat. Once hot, 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 15-20 minutes or until the potatoes are fork-tender and the flavors have melded.
- Stir in the kale (optional), then cover and simmer until tender – about 5 minutes. 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. Optionally, garnish with fresh parsley and serve warm with toasted bread of choice.
- This soup is even better on the second day! Leftovers keep for 3-4 days in the refrigerator or in the freezer for up to 1 month.
Hannon says
I absolutely LOVE this stew!! It has become a staple of mine and a regular REQUEST among friends and loved ones. The soup definitely gets better after marinating a day or two and I have taken to freezing a portion or two for last minute meals.
I also love the new (perhaps to me) addition of cooking mode! Saving my phone from being covered in finger smudges. Now! All I wish is for Minimalist Baker to have a BlueSky account, so I can stay up to date on social media!! I LOVE Minimalist Baker!!
We’re SO glad you enjoy it Hannon! Thanks so much for the lovely review! We’re glad you love the new mode!
Nicole says
I hesitate to rate this because I made a very significant change, but I’m chiming in in case it’s helpful for others: instead of beans I used fish (bite-sized chunks added in the last ten minutes) and it was delicious! I had less fish than the beans called for and so used less water/broth and coconut milk, but otherwise followed the recipe. Will make again!
Thank you for sharing, Nicole! We’re so glad it was a success!
Kirsten Nielsen-Newton says
I made this because I am trying to make food with what I already have in the fridge and pantry (no buying new ingredients! gotta use up what’s here!) and I had a bag of (old, haha) white beans. Because I didn’t have all the ingredients I ended up making what I would call a “budget” version of this soup! But my husband and I both loved it! Granted we grew up eating “depression era” white bean soup, which was just white beans cooked with a hambone, so there was a nostalgia aspect. That said, I still think it was a delicious soup and we ate the whole pot in a day! Lunch and dinner!
Here is what I did:
Sautee 1 onion in EVOO until translucent
Add 2 cloves grated garlic &
1 Tbs *fresh* thyme
Mix in 2-3 potatoes, small cubed
Add 2 c white beans &
4 c veggie broth (I used vegetable better than bullion)
Salt to taste (I did ~1-2 tsp)
Cook until potatoes are tender.
I am sure the OG recipe above, with the coconut milk and added veg, is amazing and I will try it someday because just this super spare version of it was good!
We love your creativity in working with what you had, Kirsten! Thanks so much for sharing! xo
Noel says
Hello what could I sub the coconut milk for?
Hi Noel, cashew cream would be another option. Or if not vegan/dairy-free, we think half and half would work. Hope that helps!
Brigitte Hall says
This is ABSOLUTELY INCREDIBLE! I made as instructed, i skipped the lemon (based on the comments). Paired with a grilled cheese. Love love love
That combo sounds so delicious and comforting! We’re so glad you loved the soup, Brigitte. Thank you for sharing! xo