28+ Flavor-Packed Vegan White Bean Soups Recipes to Nourish Your Body and Soul

If you’re a fan of hearty, nutritious soups, you’ve probably already discovered the joys of white beans.

Not only do they offer a creamy texture and subtle flavor, but they’re also packed with protein, fiber, and essential nutrients.

White beans, such as cannellini, great northern, or navy beans, make the perfect base for a variety of vegan soups.

Whether you’re looking for a light and refreshing option, a rich and warming bowl for the colder months, or a soup bursting with vibrant vegetables, there’s a vegan white bean soup recipe for every occasion.

In this blog post, we’ve curated a collection of over 28 vegan white bean soup recipes that will keep you satisfied year-round.

From classic comfort dishes to creative variations that introduce new flavors and textures, these recipes are not only delicious but also easy to prepare.

Whether you’re new to vegan cooking or a seasoned pro, these soups are sure to become your go-to meals.

28+ Flavor-Packed Vegan White Bean Soups Recipes to Nourish Your Body and Soul

Vegan white bean soups are a versatile and delicious way to incorporate more plant-based meals into your diet.

These soups can easily be adapted to suit various tastes, dietary needs, and seasonal ingredients, making them a fantastic addition to your meal rotation.

With these 28+ recipes, you’re sure to find a few new favorites that will keep your taste buds excited while nourishing your body with wholesome, plant-based ingredients.

Enjoy the heartwarming, comforting magic of white bean soup, and experiment with different flavors to make each bowl uniquely your own!

Creamy Vegan White Bean Soup

This creamy vegan white bean soup is rich, comforting, and full of flavor. Using simple pantry staples like white beans, garlic, onions, and vegetables, this soup comes together quickly and can be enjoyed by vegans and non-vegans alike. The blend of white beans creates a creamy texture that is made even richer with coconut milk and a touch of lemon to balance the flavors.

Ingredients:

• 2 cans of white beans (cannellini or great northern), drained and rinsed
• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 large carrot, diced
• 2 celery stalks, diced
• 1 medium potato, diced
• 4 cups vegetable broth
• 1 cup coconut milk
• 1 teaspoon dried thyme
• 1/2 teaspoon smoked paprika
• Salt and pepper to taste
• Juice of half a lemon
• Fresh parsley for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the onion, garlic, carrot, and celery, and sauté for 5-7 minutes until softened.
2. Add the diced potato and continue to cook for another 3 minutes.
3. Pour in the vegetable broth, coconut milk, thyme, paprika, salt, and pepper. Bring to a boil, then reduce heat to a simmer. Let it cook for about 15 minutes, or until the potatoes are tender.
4. Stir in the white beans and cook for an additional 5 minutes to heat them through.
5. Use an immersion blender to partially blend the soup, leaving some chunks for texture, or blend in batches in a countertop blender.
6. Once blended to your desired consistency, add the lemon juice and stir to combine.
7. Taste and adjust the seasoning if needed. Serve with a sprinkle of fresh parsley.
   This creamy vegan white bean soup is perfect for cozy evenings or as a filling lunch. Its velvety texture, brought by the coconut milk and white beans, is both satisfying and nourishing. The addition of lemon juice at the end adds a bright burst of flavor that cuts through the creaminess, making each spoonful balanced and delightful. Whether you’re a vegan or not, this soup will quickly become a favorite in your recipe rotation.

Hearty Vegan White Bean and Kale Soup

This hearty vegan white bean and kale soup is the ultimate comfort food packed with nutrients. The robust flavors from the white beans, combined with the earthy kale and the richness of vegetable broth, create a filling and satisfying dish. This recipe is high in fiber and vitamins, making it a perfect meal for those looking for something both healthy and delicious.

Ingredients:

• 2 cans white beans (cannellini or navy), drained and rinsed
• 1 tablespoon olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 bunch kale, stems removed, chopped
• 2 carrots, sliced
• 3 cups vegetable broth
• 1 can diced tomatoes (14 oz)
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon red pepper flakes (optional)
• Salt and pepper to taste
• 1 tablespoon balsamic vinegar

Instructions:

1. In a large pot, heat the olive oil over medium heat. Add the chopped onion and garlic, and sauté for 5 minutes until fragrant and soft.
2. Add the carrots and cook for another 3-4 minutes.
3. Pour in the vegetable broth, diced tomatoes, oregano, basil, and red pepper flakes. Stir well and bring to a simmer.
4. Once the soup is simmering, add the white beans and kale. Stir to combine and cook for another 10 minutes, allowing the kale to soften and the flavors to meld.
5. Season with salt and pepper to taste, and stir in the balsamic vinegar to add a bit of depth and acidity.
6. Simmer for another 5-10 minutes to ensure the vegetables are tender and the soup is well-flavored.
7. Serve hot, optionally garnished with additional fresh herbs or a drizzle of olive oil.

This hearty vegan white bean and kale soup is a powerhouse of flavors and nutrients. The earthy kale pairs perfectly with the creamy white beans, while the tomatoes add a touch of acidity that balances the richness of the broth. The red pepper flakes bring just the right amount of heat, making this soup an excellent choice for any meal of the day. It’s filling, nourishing, and packed with vitamins—making it a wholesome choice for anyone looking to eat healthy without sacrificing taste.

Simple Vegan White Bean Soup with Lemon and Herbs

This simple yet flavorful vegan white bean soup is infused with the brightness of lemon and fresh herbs. It’s a light, refreshing take on traditional bean soups, making it perfect for a quick meal when you want something easy and healthy. The white beans provide protein and fiber, while the lemon and herbs bring an uplifting, aromatic touch.

Ingredients:

• 2 cans white beans (cannellini or great northern), drained and rinsed
• 1 tablespoon olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon dried thyme
• 1/2 teaspoon dried rosemary
• 4 cups vegetable broth
• 1 lemon (juice and zest)
• Salt and pepper to taste
• Fresh parsley, chopped, for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the chopped onion and garlic, and sauté for about 5 minutes until softened and fragrant.
2. Stir in the thyme and rosemary, cooking for another minute to release their flavors.
3. Pour in the vegetable broth and add the white beans. Bring the soup to a boil, then lower the heat to a simmer.
4. Let the soup simmer for about 15 minutes to allow the flavors to meld. Stir occasionally.
5. Add the juice and zest of the lemon to the soup, then taste and adjust the seasoning with salt and pepper.
6. Remove from heat and serve garnished with fresh parsley.

This simple vegan white bean soup with lemon and herbs is a perfect balance of light and flavorful. The beans are hearty and comforting, while the lemon and fresh herbs provide a refreshing contrast. It’s an ideal choice when you want a quick meal that’s full of clean, natural flavors. Whether served on its own or with a slice of crusty bread, this soup is light enough for a lunch but filling enough to be a satisfying dinner. It’s an easy, healthy option for any busy weeknight.

Vegan White Bean Soup with Roasted Garlic and Thyme

This vegan white bean soup with roasted garlic and thyme is an aromatic and deeply flavorful dish. Roasting the garlic brings out its natural sweetness, which, combined with the white beans and fragrant thyme, creates a comforting, savory soup. This recipe is perfect for those who enjoy bold, rich flavors without needing a lot of time or complicated ingredients.

Ingredients:

• 2 cans white beans (cannellini or great northern), drained and rinsed
• 1 head of garlic, roasted
• 1 tablespoon olive oil
• 1 onion, diced
• 2 celery stalks, diced
• 1 medium carrot, diced
• 4 cups vegetable broth
• 1 teaspoon dried thyme
• 1/2 teaspoon black pepper
• Salt to taste
• Fresh parsley, chopped for garnish
• 1 tablespoon lemon juice

Instructions:

1. To roast the garlic, preheat your oven to 375°F (190°C). Cut the top off the garlic head, drizzle with a bit of olive oil, wrap it in foil, and roast for 35-40 minutes until soft and golden.
2. While the garlic is roasting, heat the olive oil in a large pot over medium heat. Add the onion, celery, and carrot, sautéing for about 5-7 minutes until softened.
3. Once the garlic is roasted and cool enough to handle, squeeze the cloves out of their skins and add the roasted garlic to the pot.
4. Pour in the vegetable broth and add the white beans, thyme, black pepper, and salt. Bring to a simmer and cook for 10-15 minutes to allow the flavors to meld.
5. Use an immersion blender to partially blend the soup, leaving some beans intact for texture. Alternatively, blend in batches using a countertop blender.
6. Stir in the lemon juice for a fresh, tangy finish, and adjust the seasoning if needed.
7. Serve hot, garnished with fresh parsley.

This vegan white bean soup with roasted garlic and thyme is a perfect example of how simple ingredients can come together to create a deeply satisfying and flavorful dish. The roasted garlic adds a mellow, sweet depth, while the thyme brings an earthy undertone that complements the creamy white beans. The lemon juice gives it just the right amount of brightness, balancing out the richness of the soup. This soup is a wonderful choice for cozy dinners or as a starter for a holiday meal.

Spicy Vegan White Bean Soup with Kale and Sweet Potato

Packed with bold spices and hearty vegetables, this spicy vegan white bean soup with kale and sweet potato is a flavorful, satisfying dish. The combination of sweet potatoes, white beans, and kale creates a nutritious and filling soup, while the blend of spices adds a zesty kick. This is a great option for those who love a little heat in their meals.

Ingredients:

• 2 cans white beans (cannellini or navy), drained and rinsed
• 1 large sweet potato, peeled and diced
• 1 bunch kale, stems removed, chopped
• 1 tablespoon olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon cayenne pepper (adjust to taste)
• 4 cups vegetable broth
• 1 can diced tomatoes (14 oz)
• Salt and pepper to taste
• Juice of 1 lime
• Fresh cilantro for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the onion and garlic, and sauté for 5 minutes until soft and fragrant.
2. Add the sweet potato and cook for another 5 minutes, stirring occasionally.
3. Stir in the cumin, coriander, paprika, and cayenne pepper, cooking for another minute to allow the spices to bloom.
4. Pour in the vegetable broth and diced tomatoes, then bring the soup to a boil. Reduce the heat to a simmer and cook for 15-20 minutes, until the sweet potatoes are tender.
5. Add the white beans and kale, cooking for an additional 5-7 minutes until the kale wilts and the beans are heated through.
6. Stir in the lime juice, and season with salt and pepper to taste.
7. Serve hot, garnished with fresh cilantro.

This spicy vegan white bean soup with kale and sweet potato is a hearty, nutrient-packed dish with layers of bold, warming flavors. The sweetness of the potatoes contrasts beautifully with the heat from the cayenne pepper and the earthiness of the cumin and paprika. The kale adds a burst of color and nutrition, while the lime juice at the end brings a tangy freshness that rounds out the soup perfectly. Whether you’re craving something spicy or need a filling, healthy meal, this soup is sure to satisfy.

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Vegan White Bean Soup with Mushrooms and Spinach

This vegan white bean soup with mushrooms and spinach is a rich and savory dish that blends the earthiness of mushrooms with the creamy texture of white beans. Spinach adds a pop of color and nutrients, making this soup not only delicious but also full of essential vitamins and minerals. It’s a perfect comfort food for a chilly day.

Ingredients:

• 2 cans white beans (cannellini or great northern), drained and rinsed
• 2 cups baby spinach, chopped
• 1 cup mushrooms, sliced (button or cremini)
• 1 tablespoon olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• 4 cups vegetable broth
• Salt and pepper to taste
• 1 tablespoon balsamic vinegar
• Fresh thyme for garnish

Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the diced onion and garlic, sautéing for 5 minutes until soft and fragrant.
2. Add the sliced mushrooms and cook for 5-7 minutes, until they release their moisture and become tender.
3. Stir in the oregano and cook for another minute, allowing the flavors to combine.
4. Pour in the vegetable broth and add the white beans. Bring the soup to a boil, then reduce the heat and simmer for 10 minutes.
5. Stir in the chopped spinach and cook for another 2-3 minutes until the spinach wilts and the soup is heated through.
6. Add salt, pepper, and balsamic vinegar to taste.
7. Serve hot, garnished with fresh thyme.

This vegan white bean soup with mushrooms and spinach is a satisfying, savory dish that’s perfect for a light yet nourishing meal. The earthy flavor of the mushrooms pairs wonderfully with the creamy beans, while the spinach adds a healthy boost of greens. The balsamic vinegar gives the soup a slight tang, balancing the richness of the broth. Whether you’re in need of a quick weeknight dinner or a comforting bowl on a cold day, this soup is sure to impress.

Vegan White Bean Soup with Zucchini and Fresh Basil

This vegan white bean soup with zucchini and fresh basil is a light yet flavorful dish that’s perfect for warm weather or when you’re looking for something fresh and simple. The zucchini provides a tender texture, while the white beans add creaminess and protein. Fresh basil enhances the soup’s aromatic quality, making it a fragrant and satisfying meal that’s both comforting and healthy.

Ingredients:

• 2 cans white beans (cannellini or great northern), drained and rinsed
• 2 medium zucchinis, sliced
• 1 tablespoon olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1 teaspoon dried oregano
• 1/2 teaspoon salt (adjust to taste)
• Freshly ground black pepper to taste
• 1/4 cup fresh basil, chopped
• 1 tablespoon lemon juice

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the onion and garlic, sautéing for about 5 minutes until softened and fragrant.
2. Add the sliced zucchini and cook for another 3 minutes, stirring occasionally.
3. Pour in the vegetable broth and add the white beans. Bring the soup to a boil, then reduce the heat and simmer for 10 minutes, until the zucchini is tender.
4. Stir in the dried oregano, salt, and pepper, adjusting the seasoning as needed.
5. Remove from heat and stir in the fresh basil and lemon juice.
6. Serve hot, garnished with additional basil if desired.

This vegan white bean soup with zucchini and fresh basil is a wonderful blend of simplicity and flavor. The zucchini adds a light texture that contrasts nicely with the creamy beans, while the basil gives the soup a fragrant, herbal kick. The addition of lemon juice adds a refreshing tang that brightens the soup. Perfect for any time of year, this recipe offers a wholesome, light meal that’s sure to become a favorite in your recipe collection.

Vegan White Bean Soup with Roasted Red Pepper and Spinach

This vibrant vegan white bean soup with roasted red pepper and spinach combines sweet, smoky roasted red peppers with the creamy texture of white beans. The spinach adds a nutrient-packed punch, and the soup’s smoky depth makes it incredibly satisfying. This recipe is perfect for anyone craving a hearty, flavorful soup with a hint of sweetness and a lot of color.

Ingredients:

• 2 cans white beans (cannellini or great northern), drained and rinsed
• 2 red bell peppers, roasted and peeled (or 1 jar of roasted red peppers)
• 1 tablespoon olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1 teaspoon smoked paprika
• 1/2 teaspoon ground cumin
• Salt and pepper to taste
• 3 cups fresh spinach, chopped
• 1 tablespoon red wine vinegar

Instructions:

1. Roast the red peppers by placing them under a broiler or directly on a gas flame until the skin is blackened and blistered. Once roasted, place them in a bowl, cover with plastic wrap, and let them steam for 10 minutes. Peel off the skin, remove the seeds, and chop.
2. Heat olive oil in a large pot over medium heat. Add the onion and garlic, sautéing for about 5 minutes until softened and fragrant.
3. Stir in the smoked paprika and cumin, cooking for another minute to release their flavors.
4. Pour in the vegetable broth and add the white beans and roasted red peppers. Bring the soup to a simmer and cook for 10 minutes to allow the flavors to meld.
5. Stir in the fresh spinach and cook for an additional 3-5 minutes until the spinach is wilted.
6. Add salt, pepper, and red wine vinegar to taste.
7. Serve hot, garnished with additional spinach or a drizzle of olive oil.

This vegan white bean soup with roasted red pepper and spinach is a vibrant, satisfying dish with a perfect balance of smoky, sweet, and savory flavors. The roasted red peppers add a depth of flavor that pairs beautifully with the creamy beans and the fresh spinach. The splash of red wine vinegar at the end brightens the soup, making it a delightful and well-rounded meal. It’s an excellent choice for any season and a great way to introduce more vegetables into your diet.

Vegan White Bean Soup with Lemon and Dill

This light yet flavorful vegan white bean soup with lemon and dill is a refreshing take on traditional bean soups. The tangy lemon and aromatic dill complement the creamy white beans, creating a soup that’s both bright and comforting. This recipe is perfect for a quick, nutritious meal that doesn’t require many ingredients but is packed with fresh, vibrant flavors.

Ingredients:

• 2 cans white beans (cannellini or great northern), drained and rinsed
• 1 tablespoon olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1 teaspoon dried dill
• Juice and zest of 1 lemon
• Salt and pepper to taste
• Fresh dill, chopped, for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the diced onion and garlic, sautéing for about 5 minutes until softened and fragrant.
2. Pour in the vegetable broth and add the white beans, dill, salt, and pepper. Bring the soup to a simmer and cook for 10 minutes to let the flavors meld.
3. Add the juice and zest of the lemon, adjusting the seasoning with more salt or pepper if necessary.
4. Use an immersion blender to partially blend the soup, leaving some beans intact for texture. Alternatively, blend in batches using a countertop blender.
5. Serve hot, garnished with fresh dill.

This vegan white bean soup with lemon and dill is a delightful, fresh dish that’s perfect for spring or summer. The combination of creamy beans, bright lemon, and aromatic dill gives the soup a refreshing yet comforting flavor profile. The tangy lemon enhances the natural sweetness of the beans, while the dill adds a burst of herbal freshness. It’s a simple yet satisfying recipe that’s sure to become a go-to for light, healthy meals.

Vegan White Bean and Tomato Soup

this vegan white bean and tomato soup is a comforting, hearty meal that blends the richness of white beans with the bright acidity of tomatoes. The tomatoes create a slightly tangy broth, while the white beans add creaminess and depth. With a few simple ingredients and easy preparation, this soup is perfect for a quick, satisfying dinner or a healthy lunch.

Ingredients:

• 2 cans white beans (cannellini or great northern), drained and rinsed
• 1 can diced tomatoes (14 oz)
• 1 tablespoon olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 4 cups vegetable broth
• Salt and pepper to taste
• Fresh basil leaves, chopped, for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the diced onion and garlic, sautéing for 5-7 minutes until soft and fragrant.
2. Stir in the dried basil and oregano, cooking for another minute to allow the flavors to bloom.
3. Pour in the diced tomatoes, vegetable broth, and white beans. Bring to a boil, then reduce the heat and simmer for 10-15 minutes, allowing the flavors to meld.
4. Season with salt and pepper to taste.
5. Use an immersion blender to blend the soup slightly for a creamier texture, or leave it chunky if preferred.
6. Serve hot, garnished with fresh basil leaves.

This vegan white bean and tomato soup is a perfect balance of creamy, tangy, and savory flavors. The bright tomatoes complement the creamy white beans, creating a deliciously satisfying soup. Whether served on its own or with a side of crusty bread, it’s a quick and nutritious meal that’s sure to warm you up on a chilly day. The fresh basil garnish adds a lovely herbal finish, making each spoonful even more flavorful.

Vegan White Bean and Sweet Corn Soup

This vegan white bean and sweet corn soup is a vibrant, sweet, and savory combination that offers a burst of flavors. The sweetness of corn pairs beautifully with the creaminess of the white beans, while a light broth makes the soup feel fresh and light. It’s an ideal choice for those looking for a simple yet satisfying soup that’s both filling and nutritious.

Ingredients:

• 2 cans white beans (cannellini or great northern), drained and rinsed
• 2 cups fresh or frozen corn kernels
• 1 tablespoon olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1 teaspoon cumin
• 1 teaspoon smoked paprika
• Salt and pepper to taste
• 1 tablespoon lime juice
• Fresh cilantro, chopped, for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the diced onion and garlic, sautéing for 5-7 minutes until soft.
2. Stir in the cumin and smoked paprika, cooking for an additional minute to release their flavors.
3. Pour in the vegetable broth, white beans, and corn. Bring the soup to a simmer and cook for 10-15 minutes, allowing the flavors to meld.
4. Add salt and pepper to taste, then stir in the lime juice for a refreshing citrus kick.
5. Serve hot, garnished with fresh cilantro.

This vegan white bean and sweet corn soup is a flavorful, satisfying dish that combines the natural sweetness of corn with the hearty white beans. The smoky cumin and paprika give the soup a depth of flavor, while the lime juice adds a bright tang. It’s perfect for a light but filling meal that’s packed with protein, fiber, and fresh ingredients. This soup is sure to be a crowd-pleaser and is easy enough to prepare for a weeknight dinner.

Vegan White Bean Soup with Butternut Squash and Sage

This vegan white bean soup with butternut squash and sage is a cozy, fall-inspired dish that combines the earthy sweetness of squash with the richness of white beans. The sage adds a fragrant, herbaceous note that enhances the soup’s depth, making it a perfect choice for a warming meal. The butternut squash provides a beautiful golden hue and a naturally sweet flavor, creating a comforting and satisfying dish.

Ingredients:

• 2 cans white beans (cannellini or great northern), drained and rinsed
• 1 medium butternut squash, peeled and diced
• 1 tablespoon olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1 teaspoon dried sage
• 1/2 teaspoon ground nutmeg
• Salt and pepper to taste
• Fresh sage leaves for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the diced onion and garlic, sautéing for 5 minutes until soft.
2. Add the diced butternut squash and cook for another 5 minutes, stirring occasionally.
3. Stir in the dried sage and ground nutmeg, cooking for an additional minute to release their aromas.
4. Pour in the vegetable broth and add the white beans. Bring the soup to a simmer and cook for 15-20 minutes, until the butternut squash is tender.
5. Use an immersion blender to blend the soup to your desired consistency, either creamy or leaving some chunks for texture.
6. Season with salt and pepper to taste, and serve hot, garnished with fresh sage leaves.

This vegan white bean soup with butternut squash and sage is the epitome of comfort food. The creamy white beans and naturally sweet squash combine perfectly with the earthy sage, making every spoonful rich and satisfying. This soup is perfect for fall and winter, offering warmth, flavor, and nourishment in every bite. It’s a beautiful dish that’s as flavorful as it is vibrant, making it an ideal choice for cozy dinners or holiday meals.

Vegan White Bean and Leek Soup

This vegan white bean and leek soup is a light yet flavorful dish that combines the mild, slightly sweet flavor of leeks with the creamy texture of white beans. The addition of vegetable broth and a few simple herbs creates a savory, comforting soup that’s perfect for any time of year. With its delicate flavor profile and satisfying consistency, this soup makes an excellent choice for those who prefer subtle but delicious meals.

Ingredients:

• 2 cans white beans (cannellini or great northern), drained and rinsed
• 2 large leeks, cleaned and sliced (white and light green parts only)
• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1 teaspoon thyme (fresh or dried)
• 1 bay leaf
• Salt and pepper to taste
• 1 tablespoon lemon juice
• Fresh parsley for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the sliced leeks and sauté for 5-7 minutes, until they are soft and slightly caramelized.
2. Add the garlic and cook for another minute, stirring frequently to avoid burning.
3. Stir in the vegetable broth, white beans, thyme, and bay leaf. Bring the soup to a simmer and cook for 10-15 minutes, allowing the flavors to develop.
4. Remove the bay leaf, then use an immersion blender to blend the soup partially, leaving some beans and leeks intact for texture.
5. Stir in the lemon juice, then season with salt and pepper to taste.
6. Serve hot, garnished with fresh parsley.

This vegan white bean and leek soup offers a beautifully simple yet satisfying flavor. The sweet, mellow leeks blend harmoniously with the creamy white beans, while the thyme and bay leaf infuse the broth with an aromatic richness. The lemon juice at the end brightens the soup, giving it a refreshing finish. Whether you’re looking for a light, healthy meal or a starter for a larger feast, this soup is the perfect option. Its delicate flavors are sure to be loved by all.

Vegan White Bean Soup with Cauliflower and Turmeric

this vegan white bean soup with cauliflower and turmeric is a nourishing and colorful dish that’s full of warm, comforting flavors. The cauliflower provides a mild, slightly nutty taste that pairs beautifully with the creamy white beans, while the turmeric adds a rich golden color and anti-inflammatory benefits. The combination of spices and fresh ingredients makes this soup a wholesome meal that’s both delicious and nutritious.

Ingredients:

• 2 cans white beans (cannellini or great northern), drained and rinsed
• 1 small head of cauliflower, broken into florets
• 1 tablespoon olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 1 teaspoon ground turmeric
• 1/2 teaspoon ground cumin
• 4 cups vegetable broth
• Salt and pepper to taste
• Fresh cilantro, chopped, for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the diced onion and garlic, sautéing for 5-7 minutes until softened and fragrant.
2. Stir in the ground turmeric and cumin, cooking for another minute to bring out the spices’ flavors.
3. Add the cauliflower florets, vegetable broth, and white beans to the pot. Bring the soup to a boil, then reduce the heat and simmer for 15-20 minutes, until the cauliflower is tender.
4. Use an immersion blender to partially blend the soup, leaving some cauliflower and beans for texture.
5. Season with salt and pepper to taste, then serve hot, garnished with fresh cilantro.

This vegan white bean soup with cauliflower and turmeric is a wonderfully vibrant and healthy meal. The turmeric adds both color and warmth, while the cauliflower offers a satisfying texture that complements the creamy white beans. The soup is packed with nourishing ingredients and is perfect for those who want to enjoy a hearty, wholesome dish. Whether enjoyed as a light meal or paired with a side salad, this soup is a great addition to your recipe rotation.

Vegan White Bean and Cabbage Soup

This vegan white bean and cabbage soup is a hearty, satisfying dish that combines the earthiness of cabbage with the creaminess of white beans. The cabbage adds a slight crunch and an extra boost of nutrition, while the beans make the soup filling and rich. With simple seasonings and a flavorful vegetable broth, this soup is a great option for a comforting and nutritious meal.

Ingredients:

• 2 cans white beans (cannellini or great northern), drained and rinsed
• 1 small head of cabbage, shredded
• 1 tablespoon olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1 teaspoon dried thyme
• 1/2 teaspoon ground black pepper
• Salt to taste
• 1 tablespoon apple cider vinegar
• Fresh parsley for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the diced onion and garlic, sautéing for 5 minutes until softened.
2. Stir in the shredded cabbage and cook for an additional 5-7 minutes until it begins to soften.
3. Pour in the vegetable broth, white beans, thyme, and black pepper. Bring the soup to a boil, then reduce the heat and simmer for 15-20 minutes, until the cabbage is tender.
4. Add salt to taste and stir in the apple cider vinegar for a touch of acidity.
5. Serve hot, garnished with fresh parsley.

This vegan white bean and cabbage soup is a filling and nutritious meal that combines the sweetness of cabbage with the creamy texture of white beans. The apple cider vinegar adds a lovely tangy contrast to the savory broth, while the thyme and black pepper infuse the soup with aromatic warmth. Whether you’re looking for a comforting dinner on a cold night or a healthy, light lunch, this soup is sure to satisfy. Its simplicity and heartiness make it a great staple for any time of year.

Note: More recipes are coming soon