This simple vegan white bean soup is comforting, nourishing, and surprisingly full of flavor despite using only four basic ingredients. It’s the kind of recipe that proves you don’t need a long shopping list to make something warm, satisfying, and perfect for any time of year.

Why You’ll Love This Recipe

This soup is incredibly easy to make and ideal for busy days when you want something wholesome without much effort. It’s budget-friendly, naturally vegan, and made from pantry staples you may already have on hand. The texture is creamy without any added dairy, and the flavors are clean, mild, and comforting.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 2 cans (15 ounces each) white beans (such as cannellini or great northern), drained and rinsed
• 1 medium onion, finely chopped (about 1 cup)
• 3 cloves garlic, minced
• 4 cups vegetable broth

Directions

1. Add the chopped onion and minced garlic to a medium soup pot.
2. Pour in a small splash of the vegetable broth and cook over medium heat, stirring frequently, until the onion becomes soft and translucent, about 5 minutes.
3. Add the white beans and the remaining vegetable broth to the pot.
4. Bring the soup to a gentle boil, then reduce the heat and let it simmer uncovered for 15 minutes.
5. Using an immersion blender, blend part or all of the soup until you reach your desired consistency. You can leave some beans whole for texture or blend until smooth.
6. Taste and adjust consistency by adding a little water or broth if needed.
7. Serve hot.

Servings and timing

This recipe makes 4 servings.
Preparation time is about 10 minutes, and cooking time is approximately 20 minutes, for a total time of 30 minutes.

Variations

You can blend the soup completely for a silky texture or leave it chunky for a more rustic feel. Add cooked vegetables such as carrots or celery for extra body. For a heartier version, stir in cooked rice or small pasta just before serving. A pinch of dried herbs like thyme or rosemary can also add a subtle aromatic note.

Storage/Reheating

Store leftover soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop over low heat, stirring occasionally, or warm in the microwave until heated through. If the soup thickens during storage, add a splash of water or vegetable broth when reheating.

FAQs

Can I use dried white beans instead of canned?

Yes, but you will need to cook them fully before starting the recipe. About 3 cups of cooked beans equals two cans.

Is this soup freezer-friendly?

Yes, this soup freezes well. Let it cool completely, then store in freezer-safe containers for up to 3 months.

What type of white beans works best?

Cannellini beans are especially creamy, but great northern or navy beans also work very well.

Can I make this soup without blending it?

Absolutely. The soup will be more brothy and chunky but still delicious.

How can I make the soup thicker?

Blend a larger portion of the soup or simmer it a bit longer to reduce the liquid.

Is this recipe suitable for beginners?

Yes, it’s very beginner-friendly with minimal steps and simple ingredients.

Can I add spices to this soup?

You can, but the base recipe is intentionally simple. Mild spices or herbs can be added if desired.

Does this soup taste bland without extra seasoning?

The beans and broth provide a gentle, comforting flavor. Using a well-seasoned vegetable broth is key.

Can I serve this soup as a main dish?

Yes, it’s filling on its own, especially when served with bread or a side salad.

Is this soup good for meal prep?

Yes, it stores and reheats well, making it a great option for meal prep.

Conclusion

Vegan white bean soup is proof that simple food can still be deeply satisfying. With just four ingredients and minimal effort, you can create a warm, nourishing dish that’s perfect for weeknights, meal prep, or anytime you crave comfort in a bowl.

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