This Creamy Vegan White Bean Soup recipe is the perfect comfort in a bowl situation. Filled with delicious herbs and spices, made from white beans, vegetable stock, full-fat coconut cream/milk, and chopped kale; this soup is quite the healthy, hearty meal and uses mostly pantry staple ingredients to get the job done. Super easy to make, all vegan + gluten-free.
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Soup is certainly one of my favorite things to eat and especially during this chaotic time, soup is one of the easiest things to whip together using staples ingredients for the entire family. Plus, it definitely stretches for more than one day in some cases.
If you’ve been an avid reader of Orchids + Sweet Tea, then you’re probably aware of this delicious soup options that are on our site. However, this White Bean Soup recipe in particular is SO CREAMY and SO GOOD! OMG! No lie!
But first, have you seen our latest article, Must-Have Pantry Staples + Essentials? If not, definitely check it out!
This list not only includes common items that are universal as it relates to meal planning and prepping, but we’ve compiled a short list of our healthy recipes that use a few of these ingredients for greater ease.
Lately, I’ve been asked for advice on keeping things interesting, especially when eating a plant-based or vegan diet. While I’m not a total Herbivore, my family and I make a commitment to eating most things that are Vegan.
To start, I’d recommend reading our latest article, How to Best Transition into a Plant-Based or Vegan Diet, which best explains how to keep your focus and continue on with eating healthy.
Secondly, my best advice for anyone is to EXPERIMENT, EXPERIMENT, EXPERIMENT!
It’s super easy to make.
Done in just 30 minutes. Why hello, weeknight meal!
Only requires ONE pot + a hand-blender.
It’s all Vegan + Plant-based.
Compiled from great tasting veggies—like white beans, kale, onions, garlic.
Did I mention that it’s just TOO GOOD TO NOT GRAB A BOWL + ENJOY?
To make this white bean soup, you'll start by draining and rinsing those beans. Then you'll need a pot on the stove. The Half of the white beans along with the vegetable stock and sautéed veggies will be blended (using an immersion blender) until mostly smooth. Then the remaining ingredients go into the pot for the soup. Let it simmer a bit more and wallah!
Here's what you need to make this vegan white bean soup at home:
I tend to use a lot of white cooking wine, which is easiest for me. However, I do occasionally add quality white wine to my dishes and I recommend using a dry white wine.
A dry white wine will add the right amount of acidity rather than sweetness, which will better compliment your dish like this white bean soup. In general, any of the following dry white wines work great in this soup:
Pinot Grigio, Pinot Gris, Sauvignon Blanc, Pinot Blanc, and dry sparkling wines.
When it comes to this Creamy Vegan White Bean Soup recipe, I love using white beans like cannellini beans, however, there are actually 4 types of white beans that can be used:
Out of all of the beans, Navy (Pea) Beans are perfect for creamier dishes since they mash really well while cooked. While Northern Beans are bit bigger in size than Cannellini Beans, but they are neutral in that they take on any flavor of the dish they're added to.
Just know that any of these four types of beans are perfect for soups like this one.
I love the convenience of using canned beans, especially during weeknights where time is limited. But if you have more time or would like to use dried beans, no worries!
Simply soak your beans overnight covered in water to help cut down on the cook time. For a quicker soak time, simply add your beans to water in a pot, bring to a boil, remove from heat and cover the pot to let the beans rest in the water for at least 1 hour.
Then on the day of, boil your beans in water for 60-180 minutes, depending on the type of bean and it's size. Smaller beans cook on the quicker end of this timeframe.
I like to add some extra texture to creamy soups like this one. Most people might enjoy this white bean soup with a side of bread, which is totally fine. But I wanted to share a few more ideas incase you make this soup more than once and want to switch things up!
Other topping ideas include:
Here's what you'll need:
DIRECTIONS: Preheat oven to 400 degrees Fahrenheit and line a baking sheet with parchment paper. Place sliced French Bread onto baking sheet (spaced out evenly). In a bowl, add the olive oil, melted butter, minced garlic, salt, black pepper, and parsley, mixing together until combined. Add a drizzle of garlic mixture on each sliced bread. Once all breads are topped, place baking sheet in the oven and bake for 10-15, or until full crisp and golden. Remove from oven and enjoy.
Here, I’ve curated a list of cooking + baking essentials that I use to achieve my favorite baked goods or cooked meals, especially with this White Bean Soup. Everything from my fave baking sheet, liners, immersion hand-blender, mixing bowls, and more. SEE THEM HERE!
The secret ingredient in this white bean soup is the creamy and bright green pesto. Here’s what you need to make it:
Traditionally, pesto contains nuts. However, you can substitute the walnuts in this recipe with sunflower seeds or pumpkin seeds for a nut-free version.
Leftovers can be stored in a tightly sealed container in the refrigerator for 2-3 days, for optimal freshness. Can also be frozen for 4-6 months. To defrost, simply place soup in the refrigerator overnight or at room temperature before re-heating on the stove top to serve.
If you make this Creamy Vegan White Bean Soup, tag @orchidsnsweettea_ on Instagram and hashtag it #orchidsandsweettea!
Tag @orchidsnsweettea_ on Instagram and hashtag it #orchidsandsweettea
Creamy Vegan White Bean Soup.
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LET US KNOW!
This is really too good about the creamy vegan bean soup sauteed broccolini thanks for sharing this article
Hi! I'm so happy to hear that you enjoyed it! Absolutely! 🙂
Its really yummy to eat it ,,,,,,,,,,,,,,,
am try it laste night
Thank you so much
Hi! I'm so happy to hear that you enjoyed this! Thanks so much! 🙂
The sauteed broccoli makes this soup pop! Looks very warming on cold days like I'm having.
It really does, Jessica! I hope that you enjoy it as much as I did! 🙂
I loved it! Packed full of flavors and really comforting!
My family would be all over this! Can't wait to try it.
I hope that you guys enjoy, Katie!
Looks and sounds utterly delicious! I love anything with beans, so this soup would definitely be right up my alley! Love that chunky texture too!
Yes, I'm so with ya Anna!
This sounds lovely!! So comforting, too!