Vegan Creamy White Bean Soup
This vegan Creamy White Bean Soup uses white cannellini beans, a blend of Italian seasonings, cracked pepper, and a hint of lemon for a light Tuscan flavor.
- 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.