You’ve probably seen black bean soup, but have you tried white bean soup? This creamy vegan soup uses white cannellini beans, a blend of Italian seasonings, cracked pepper, and a hint of lemon to elicit a light Tuscan flavor.
A while back I shared my tasty Instant Pot Black Bean Soup. You guys loved that recipe, so that got me thinking, how about a white bean soup? I’ve actually never tried white bean soup prior to testing this recipe. I suppose white beans just aren’t as popular as black beans…. but they totally should be!
This soup is absolutely delicious! I was inspired partly by creamy potato soup with an Italian flair, and tried to piggyback off of what it would taste like by substituting potatoes with white beans. This soup has the same creamy texture and Tuscan flavor yet has much more nutrition than traditional potato soup.
Thyme and oregano stand out with a subtle pop of lemon juice to enlighten your taste buds. It reminds me of a soup that should be on the menu at Olive Garden (I wish they had more vegetarian and vegan soups!), but without being loaded with salt and butter. You’ll feel warm and cozy with every bite of this soup, making it a comforting dish.
How to make white bean soup:
- Start by sauteing the onion and minced garlic cloves in some olive oil until soft. Add the celery and cook for an extra few minutes.
- Pour in the vegetable broth along with all the seasonings and bring the soup to a boil. Add the beans, reduce to a simmer, and cook for 15 minutes.
Blending the Soup:
Now it’s time to “creamify” the soup! I like to have a few whole beans scattered throughout the puréed soup, but if you prefer to have your soup completely smooth, go ahead and purée all the beans. Either way, you can’t go wrong!
There are a couple of ways you can go about doing this step. My favorite way is with an immersion blender/hand blender. It’s one of my favorite kitchen tools because you don’t have to keep transferring hot contents back and forth to a blender. I simply stick it in the pot and blend until the soup gets ultra-creamy.
You can also use a regular stand-alone blender and just be extra careful when handling and blending the hot contents. This is best done by allowing the soup to cool a bit and working in batches.
(Consult your specific blender for handling hot contents)
If you don’t have either of those kitchen items or prefer to have more texture, you can use a wooden spoon or potato masher to mash the beans. The soup won’t be as creamy as it would by using a blending method, but it will still have great flavor.
Toppings for this soup:
- Kale: Mix in some kale for extra texture and nutrition.
- Croutons: They add a nice crunch element to the creaminess. If making this gluten-free, make sure to use GF croutons.
- Vegan cheese: Because all things cheesy makes everything taste better!
Can I Substitute Cannellini beans for another type?
Sure! You can use any type of white bean for this soup. Try using white navy, Great Northern, or white kidney beans.
Can I freeze this soup?
Yes! I did not notice a significant difference in the texture of the soup when it was stored in the freezer. This may differ depending on how much you blended the soup though. If you reheat it on the stovetop, I suggest adding a splash of water to loosen up the soup.
Tip: You can save space in your freezer if you store the soup in a freezer-safe plastic bag and lay flat.
More Soup Recipes:
Vegan Creamy White Bean Soup
- 2 Cans Cannellini Beans
- 4 Cups Vegetable Broth
- 1 Tbsp Olive Oil
- 1 White Onion (diced)
- 3 Garlic Cloves (minced)
- 2 Celery Stalks (chopped)
- 1 tsp Thyme
- 1 tsp Oregano
- Salt and Pepper to Taste
- 1 tsp Lemon Juice
- In a large pot on medium heat, saute onions and garlic for 2-3 minutes or until soft. Add the chopped celery and cook for an extra 2 minutes, making sure to frequently stir.
- Pour in the vegetable broth and add the thyme, oregano, salt, and pepper. Bring soup to a boil and add the cannellini beans. Reduce to a simmer for 15 minutes.
- Remove the pot from heat and use a slotted spoon to reserve 2 cups of the beans. Set aside. Use an immersion blender to blend the soup until creamy or to your desired consistency. Add the reserved beans back into the pot. Add the lemon juice and stir.
- Season to taste and serve!
- You can use any type of white beans for this soup. Try using navy, Great Northern, or white kidney beans.
- If you like more texture and less creaminess in your soup, skip the blending step and use a potato masher or wooden spoon to mash the beans.
- This soup can be stored in the freezer for up to a month. Just add a splash of water when it comes time to reheat on the stove or in the microwave.
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