In cool weather, there’s basically only one thing we want: soup. And somehow, it always tastes extra delicious when it’s quick and easy to prepare! This vegan white bean soup comes together in 1 pot and is all the things you want in a soup: wholesome, a little creamy, a little brothy, full of nourishing veggies, and perfect for chilly days.
It’s a filling plant-based and gluten-free entrée on its own but would also be lovely served with a sandwich or salad. Just 45 minutes stand between you and this warm and comforting dish — let’s make soup!
How to Make Vegan White Bean Soup
This 1-pot soup begins with sautéing onion, garlic, carrots, and celery for a flavorful base. It’s seasoned with salt and pepper, then we add dried or fresh thyme for an herby touch.
Potatoes and white beans create filling, fiber-packed, potassium-rich tender bites and contribute protein, too!
For the liquids, we use water to make it brothy and neutral-flavored plus coconut milk to make it creamy and filling. Optional kale provides a greens boost (other leafy greens would work too!) and lemon juice adds a hint of brightness!
We hope you LOVE this white bean soup! It’s:
& Perfect for cooler weather!
What To Serve with White Bean Soup
It’s delicious with toasted Whole Grain or Gluten-Free Bread, Apple Pecan Arugula Salad, Grilled Cheese Sandwiches, Crispy Quinoa Sweet Potato Fritters, or Lemon Baked Salmon.
More Comforting Soup Recipes
Creamy Vegan Potato Leek Soup1-Pot Chickpea Noodle SoupWarming Red Lentil Sweet Potato Soup (Instant Pot!)Creamy Roasted Cauliflower Soup
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Cheers, friends!
*Note: recipe updated 1/3/2022 to address reader issues with flavor.
1-Pot Vegan White Bean Soup
Wholesome, comforting, creamy white bean soup with potatoes, thyme, and coconut milk. Plant-based, gluten-free, and perfect for chilly days! Just 1 pot required! Print SAVE SAVED
Prep Time 20 minutes Cook Time 25 minutes Total Time 45 minutes Servings 6 (Servings)Course Entree, SoupCuisine Gluten-Free, Grain-Free, VeganFreezer Friendly 1 monthDoes it keep? 3-4 Daysfrom votes
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US Customary – Metric1 Tbsp olive oil (if oil-free, sub twice the amount of water)1 small white, yellow, or sweet onion, diced (1 small onion yields ~1 ½ cups or 200 g)4 cloves garlic, minced (4 cloves garlic yield ~2 Tbsp or 18 g)2 medium carrots, peeled and diced (2 carrots yield ~3/4 cup or 100 g)2 stalks celery, diced (2 stalks yield ~1 cup or 100 g)1 ¾ – 2 tsp sea salt1/4 tsp black pepper1 tsp dried thyme (or 1 Tbsp fresh thyme)2 medium potatoes, cut into 1/2-inch pieces (we used Yukon gold // 2 potatoes yield ~3/4 lb or 380 g)2 (15-oz.) cans white beans, drained and rinsed (we prefer cannellini // or ~3 ½ cups cooked homemade beans)5 cups water (or vegetable broth for more flavor)2-3 cups finely chopped kale (optional)1 (13.5-oz.) can light coconut milk1-2 Tbsp lemon juice
FOR SERVING optional
Fresh parsleyWhole grain or gluten-free bread
In a large pot or Dutch oven, heat the oil over medium-low heat. Once hot, add the onion and cook until translucent — about 2 minutes. Add the garlic, carrots, celery, salt, and pepper and cook until softened and fragrant, stirring occasionally — about 4-5 minutes.Add the thyme and stir for one minute. Then add the potatoes, beans, and water and bring to a boil. Reduce the heat to low, cover, and simmer for 15-20 minutes or until the potatoes are fork-tender and the flavors have melded.Stir in the kale (optional), then cover and simmer until tender – about 5 minutes. Finally, add the coconut milk and lemon juice and heat through – about 2 minutes. Taste and adjust, adding more salt for balance or more lemon juice for brightness. Optionally, garnish with fresh parsley and serve warm with toasted bread of choice.This soup is even better on the second day! Leftovers keep for 3-4 days in the refrigerator or in the freezer for up to 1 month.
*Nutrition information is a rough estimate calculated with unsalted white beans and without optional ingredients.
Nutrition (1 of 6 servings)
Serving: 1 serving Calories: 290 Carbohydrates: 46.8 g Protein: 12.2 g Fat: 6.8 g Saturated Fat: 3.9 g Polyunsaturated Fat: 0.5 g Monounsaturated Fat: 1.7 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 910 mg Potassium: 1097 mg Fiber: 9.1 g Sugar: 4 g Vitamin A: 3469 IU Vitamin C: 10.3 mg Calcium: 133.3 mg Iron: 5.1 mg