Perfect White Bean Soup Recipe (2024)

This vegan white bean soup is hearty and easy to make. It's vegan, plant-based and ready in 30 minutes - great for when you want your soup to be a whole meal.

Beans are a great source of plant-based protein and can be used in a variety of dishes such as Mediterranean three bean salad, vegetable soup and ash reshteh (Persian noodle soup). One of our favorite ways to enjoy beans is this delicious Mediterranean white bean soup made with a handful of ingredients. Follow along to learn how to make a hearty and creamy bean soup.

Why this recipe works

• Easy: This is an easy white bean soup recipe that calls for minimal prep and hands-on time.
• Nutritious: Beans are a great source of plant-based protein and fiber, making this soup a nutritious meal for your family.
• Flavors: Flavored with spices and freshly squeezed lemon juice, this soup is anything but bland.

Tips to make the best white bean soup

1. Season generously: Beans are a great canvas for flavors, so use a good amount of seasoning to make sure that every spoonful of this soup is flavorful.
2. Blend partially: To make sure the soup has a nice, creamy texture, blend ⅓ of the soup and then return it back to the pot. Blended beans make this soup extra creamy without the use of any thickeners.
3. Use broth: Quality vegetable broth adds a lot of flavor and nutrition to this soup. You can use store-bought or homemade vegetable broth.

Ingredients and substitutions

• Olive oil: Not only olive oil is a healthy fat that's used on a regular basis in Mediterranean cooking, but it also elevates the flavor of the soup.
• Onion and garlic: Onion is a base for almost all of my soup recipes; you can use either white or yellow onion. I shouldn't need to stress this, but be generous with the garlic!
• Carrots: They add a nice color and flavor to the soup.
• Spices: I'm using a combination of cumin, coriander, oregano, salt and pepper.
• White beans: This recipe calls for canned cannellini beans which are creamy and so delicious.
• Vegetable broth: I sometimes use water for some soup recipes, however, for this particular white bean soup I strongly recommend using vegetable broth because it adds tons of flavor.
• Spinach: Not only it adds a nice color to the soup, but spinach is also a good source of antioxidants. You can also use collard greens or kale.
• Lemon: Finish the soup with a squeeze of lemon for some bright and tangy flavor!

How to make white bean soup

1. Sauté the onion in olive oil until translucent. Then add the garlic and carrot and sauté for a few more minutes.
2. Season with the spices and add the rinsed and drained cannellini beans followed by the vegetable broth. Bring to a simmer and cook for 15 minutes.
3. Transfer 1 ½ cup of the soup to a bowl and blend using an immersion blender. If using a regular blender, make sure it's heat proof.
4. Return the blended soup to the pot and stir well. Add in the spinach and cook for a few minutes, stirring occasionally.
5. Serve with freshly squeezed lemon juice.

Variations

• Add more vegetables: You can add a number of vegetables such as mushrooms, potatoes or zucchini to this vegan white bean soup.
• Make it creamier: Stir in some almond milk or cashew milk (not flavored) 15 minutes before serving to make this soup even creamier.
• Add tomatoes: Stir in a can of diced tomatoes or a 1 tablespoon tomato paste to the sauteed vegetables for more flavor.
• Herbs: Adding chopped herbs such as chopped parsley or cilantro right before serving will add a nice bright flavor to the white bean soup.

Serving suggestions

This soup would go well with fresh-baked, homemade bread such as my Turkish pide bread or barbari. You can also serve this soup with Greek salad, Mediterranean salad or green bean salad.

Storage and reheating

Store the leftovers in an airtight container and refrigerate for up to 5 days. To reheat, use the microwave or in a saucepan over medium heat for about 15 minutes or until it's warm.

To freeze white bean soup, transfer it to a freezer-safe container and freeze for up to 3 months. To serve, thaw in the fridge overnight and then reheat in a saucepan or using a microwave.

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