Creamy Vegan White Bean Soup
This creamy, flavorful Creamy Vegan White Bean Soup is totally plant-based but has a rich, comforting flavor profile!
Servings: 4 Servings
Calories: 346kcal
Ingredients
SOUP:
- 2 (15 oz.) cans cannellini beans, drained, rinsed + divided (You can also use Northern Beans or another white bean)
- 1 tablespoon Extra virgin olive oil
- ½ red onion, chopped (You can also use yellow onion)
- 4 garlic cloves, minced
- 4 cups organic vegetable broth/stock
- 1 (14 oz.) can full-fat coconut cream/milk
- 1 cup kale, chopped
- 1 teaspoon sea salt
- 1 teaspoon black pepper
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon dried parsley
- 1 tablespoon pesto sauce, homemade or store-bought (See Notes!)
- 1 teaspoon freshly-squeezed lemon juice
- ½ teaspoon turmeric powder
- 2 Tbsps arrowroot starch + 4 Tbsps WARM water (This is the thickening agent)
Instructions
TO MAKE THE SOUP:
- In a medium-sized dutch oven pot over medium high-heat, add the olive oil. Once heated, add the minced garlic and chopped onions, and sauté until translucent + fragrant, about 1-2 minutes. Add the pesto sauce, turmeric, salt, black pepper, oregano, basil, and parsley, stirring until combined.
- Add in half the amount of rinsed white beans and 2 cups of veggie stock, stirring everything together until combined.
- Let everything boil for 1-2 minutes and then reduce heat to low to allow a simmer. Carefully using a hand-blender (immersion blender)----blend the beans and veggies in the soup until fully broken down and until mostly smooth, about 2-3 minutes.
- Add in the remaining 2 cups of veggie stock, coconut cream/milk, lemon juice, and chopped kale, stirring to combine. Let simmer for another 4-5 minutes.
- NOTE: If the soup isn't thick to your liking, feel free to add in the arrowroot starch mixed with WARM water until "milky in color/consistency. Pour the mixture into the soup, stir, and let simmer for another 1-2 minutes.
- At this point, the soup should be thickened as it continues to simmer.
- Add in the remaining white beans, stir and let simmer for the final 2-3 minutes.
- Remove from heat and serve immediately into prepared bowl(s), with a side of bread or naan bread, if desired.
- Bon Appetit!
Notes
- STORAGE: 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.
- GREENS: Instead of kale, you can use broccolini or spinach as substitutes.
- 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.
- 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.
- COCONUT CREAM: I love using canned coconut cream from Thai Kitchen, however, you can always use canned coconut milk as well and refrigerate it overnight to thicken and create more creaminess.
Nutrition
Calories: 346kcal | Carbohydrates: 57g | Protein: 18g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 0.3mg | Sodium: 638mg | Potassium: 1116mg | Fiber: 13g | Sugar: 3g | Vitamin A: 1763IU | Vitamin C: 18mg | Calcium: 236mg | Iron: 8mg