Creamy Vegan White Bean Soup + Sautéed Broccolini

This Creamy Vegan White Bean Soup + Sautéed Broccolini is the perfect comfort in a bowl situation. Filled with delicious herbs and spices, made with cauliflower and white kidney bean, and topped with easily sautéed broccolini, this soup is quite the healthy meal and uses mostly pantry staple ingredients to get the job done. Super easy to make, all vegan + gluten-free.

Creamy Vegan White Bean Soup + Sautéed Broccolini

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. I’ll mention them further below.

This White Bean Soup 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 EXPERIMENT, EXPERIMENT, EXPERIMENT!

And yes, I had to type that in capital letters. Haha. Seriously, it’s so important to try different ingredients and even different ways to make your favorite ones.

WHAT YOU’LL LOVE MOST ABOUT THIS RECIPE?

It’s super easy to make.

Done in just 30 minutes.

Only requires ONE pot + a blender.

It’s Vegan + Plant-based.

Compiled from great tasting veggies—like white beans, cauliflower, + broccolini.

Did I mention that it’s just TOO GOOD TO NOT GRAB A BOWL + ENJOY?

Creamy Vegan White Bean Soup + Sautéed Broccolini

NEED A FEW EASY, DELICIOUS SOUP IDEAS? HERE’S OUR MUST TRYS!

This Vegan Tuscan Kale Chickpea Soup is the perfect comfort and flavorful bowl of goodness for those cold winter days. 

This Slow Cooker Quinoa Veggie Soup recipe is truly a delicious meal for those not so warm days.

This Slow Cooker Loaded Vegan Veggie Soup is the perfect bowl of heartiness for those cold winter days. 

This Easy Roasted Butternut Squash Soup recipe is the warmth of great flavors and succulent taste of nuttiness from the topped roasted chickpeas which is beautifully paired with a creamy base that makes this bowl of goodness completely irresistible.

This Loaded Dairy-Free Broccoli Cheddar Soup recipe is something truly spectacular. 

White Kidney Beans? Are They Healthy?

Kidney Beans are a legume native to Central America and Mexico.

They come in a variety of colors and patterns, including white, cream, black, red, purple, spotted, striped, and mottled.

When it comes to nutrition, kidney beans are mostly composed of carbs and fiber, but are a GREAT SOURCE OF PROTEIN (highly rich in this)!

In addition, these beans are rich in Vitamins and Minerals such as: Folate, Iron, Copper, Manganese, Potassium, among others.

Ok, so back to this soup.

Again, this soup is amazing. In all honesty, I had to make it more than once to get the consistency that I desired.

Originally, I only attempted to use the white beans, however, it wasn’t as creamy as I wanted.

So, after much thought, planning in my head, that sort of thing, I remembered how deliciously creamy this Vegan Broccoli Alfredo Pasta was and I decided to try using cauliflower and cashews to make this soup just as creamy.

Yes, I know what you might be thinking? Cauliflower + Cashews to make things creamy? Yup.

In most vegan dishes, we often use cashews to create a creamier texture of base for most dishes, however, through experiment, I have since learned that cauliflower (in conjunction to cashews) does a great job as well.

You’ll see.

Creamy Vegan White Bean Soup + Sautéed Broccolini

Now let’s dig right into this recipe, shall we?

Begin by adding 1-2 Tbsps of olive oil to the dutch pot on medium-high heat.

Add in the garlic, and Sauté for 1-2 minutes until slightly softened and fragrant.

Add the cauliflower and veggie broth and bring to a boil. Once it begins to boil, reduce heat to low and let simmer until cauliflower has softened, about 10 minutes.

Once cooked and softened, add the soaked cashews and 1/2 of the white beans, cooking for another 5 minutes or so.

Using a hand blender, blend everything until full smooth. **NOTE: if you don’t have a hand blender, carefully add the cooked cauliflower (along with any little stock that might be included), beans, and cashews into a high-powered blender, blending until smooth and creamy.**

Once smooth, increase the heat to medium-high and allow the soup to bubble a bit. Stir in seasonings and remaining white beans.

Reduce heat again, and let simmer for another 10-15 minutes, until beans are softened.

Once done, remove from heat and serve immediately into prepared bowls and top with sautéed broccolini.

Enjoy with a homemade garlic bread or crackers.

Bon Appetit!

MADE OUR RECIPE(S)?

If you choose to make these Creamy Vegan White Bean Soup + Sautéed Broccolini or any other recipe from us, be sure to tag us on Instagram at #Orchidsandsweettea so that we can share the love, rate, comment below, + share!

Creamy Vegan White Bean Soup + Sautéed Broccolini
Creamy Vegan White Bean Soup + Sautéed Broccolini

 Creamy Vegan White Bean Soup + Sautéed Broccolini 

Prep Time: 5 mins
Cook Time: 25 mins
Total Time: 30 mins
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Ingredients

  • 2 (15 oz.) cans cannellini beans, drained and rinsed (Separate each amount into 2 servings; I use Eden Organic)
  • 1 medium cauliflower head  (That's about 1 lb.)
  • 1/2 cup cashews, soaked overnight  (I use 365 Everyday Value; See Notes!)
  • 1 Tbsp extra virgin olive oil (I use California Ranch)
  • 2 garlic cloves, minced
  • 3 cups low-sodium vegetable broth (I use Pacific Foods)
  • 1 tsp sea salt
  • 1 tsp black pepper
  • 1/2 tsp turmeric (See Notes!)
  • 1 Tbsp dried oregano
  • 1 tsp dried parsley

Other:

  • sautéed broccolini (See Notes!)
  • garlic bread or crackers (See Notes!)

Instructions

  • Begin by adding 1-2 Tbsps of olive oil to the dutch pot on medium-high heat.
  • Add in the garlic, and Sauté for 1-2 minutes until slightly softened and fragrant.
  • Add the cauliflower and veggie broth and bring to a boil. Once it begins to boil, reduce heat to low and let simmer until cauliflower has softened, about 10 minutes.
  • Once cooked and softened, add the soaked cashews and 1/2 of the white beans, cooking for another 5 minutes or so.
  • Using a hand blender, blend everything until full smooth. **NOTE: if you don't have a hand blender, carefully add the cooked cauliflower (along with any little stock that might be included), beans, and cashews into a high-powered blender, blending until smooth and creamy.**
  • Once smooth, increase the heat to medium-high and allow the soup to bubble a bit. Stir in seasonings and remaining white beans.
  • Reduce heat again, and let simmer for another 10-15 minutes, until beans are softened.
  • Once done, remove from heat and serve immediately into prepared bowls and top with sautéed broccolini.
  • Enjoy with a homemade garlic bread or crackers.
  • Bon Appetit!

Tips & Tricks

SAUTEED BROCCOLINI: In a medium skillet on medium-high heat, add 1 Tbsp of extra virgin olive oil. Once heated, add rinsed broccolini (shortened stems and all) and let cook on one side. Gently squeeze half a lemon and season with salt + black pepper, to taste. Gently toss on opposite side and continue tossing until fully wilted and darkened in color (dark green). Once cooked through, remove from heat.
GREENS: Instead of broccolini, you can sauté kale or spinach as substitutes.
STORAGE: Leftovers can be stored in a tightly sealed container in the refrigerator for up to 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.
TURMERIC: While adding turmeric is optional, it definitely has benefits: powerful medicinal properties, natural anti-inflammatory ingredient, increases antioxidant activity in the body, and more.
SOAKED CASHEWS: Add cashews to a bowl or measuring cup, cover with fresh cold water and cover with plastic wrap and let sit at room temp overnight. If soaking for 3-4 hours, add cashews to measuring cup and cover with boiling water instead.
SPICES/HERBS: If desired, you can reduce the amounts slightly. Please know that this recipe is bold in spice/herb flavor, so feel free to adjust based on your tastebuds.
HOMEMADE VEGAN GARLIC BREAD: INGREDIENTS: 1 full loaf of French Bread, 3-4 Tbsps vegan butter (melted), 1-2 Tbsps Extra virgin olive oil, 2 Tbsp chopped parsley (can also use dried parsley), pinch of sea salt, pinch of black pepper, 1-2 Tbsps mince garlic.
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) and add 1 Tbsp of garlic mixture on each sliced bread. Spread evenly using the spoon. Once all breads are topped, place baking sheet in the oven and bake for 10-15, or until full crisp and brown. Remove from oven and enjoy.

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Creamy Vegan White Bean Soup + Sautéed Broccolini.

ORCHIDS + SWEET TEA

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  1. 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!