- 2 tsp Olive oil
- 1 Yellow onionsdiced
- 4 Carrotssmall, peeled and small-diced
- 3 tbsp Vegan butter
- 1 head Garlicabout 8 cloves peeled
- 2-3 Thai chilitrimmed and sliced thinly into rounds
- 2 tsp Dried thyme
- ¼ tsp Crushed red pepper
- ¼ tsp White pepper
- 8 cups Vegetable stock
- 2 (15-oz) cans White beanssuch as cannellini, navy, great northern, or chickpeas drained and rinsed
- 1 cup Castelvetrano olivespitted
- 5 oz Baby spinach
- Saltto taste
- Black pepperto taste
For herb garnish:
- ½ cup Parsleyloosely packed
- ½ cup Dill
- 2 tbsp Brinefrom Castelvetrano olives
- 2 tbsp Lemon juice
- ¼ cup Olive oilextra-virgin
- Saltto taste
Vegan White Bean Soup
Start your meal with this fabulous White Bean Soup! It’s nourishing and warming and hearty enough to enjoy on meatless Mondays. Rich in flavor, vegan, and pantry-friendly, this soup is packed with healthy veggies and green olives and topped with a homemade fresh herb garnish. It’s comfort food at its finest!
Start by cooking up the onion and carrots in a large pot or Dutch oven. Meanwhile, use a mini food processor to mince the garlic. Melt a generous dollop of vegan butter in the saucepan and add minced garlic (reserving a teaspoon for the herb garnish) and fresh chili pepper. Cook until they smell fragrant. Next, stir in the dried thyme, crushed red pepper, and white pepper for added flavor. Cook just until fragrant, then pour in the stock and bring to a boil. Once at a boil, stir in the beans and simmer for 30 minutes. In the meantime, prepare the herb garnish by pulsing the fresh chopped parsley, fresh dill, lemon juice, olive oil, the reserved garlic, and a splash of brine from the olives just until finely chopped. Finally, add the olives and spinach to the soup and let cook for another few minutes until wilted. Season with salt and black pepper to taste. Serve hot with a spoonful of herb garnish.
To make the White Bean Soup, you will need the following ingredients:
Steps to make Vegan White Bean Soup
1 | Cook onions | 10 |
2 | Cook carrots | 8 |
3 | Prepare garlic | 1 |
4 | Add aromatics | 1 |
5 | Add herbs and seasonings | 1 |
6 | Add stock and beans | 35 |
7 | Prepare herb garnish | 1 |
To the food processor with the remaining 1 teaspoon minced garlic, add ½ cup fresh parsley, ½ cup fresh dill, 2 tablespoons brine from Castelvetrano olives, 2 tablespoons lemon juice, ¼ cup extra-virgin olive oi, and a pinch of salt. Pulse until combined. If too thick, add a splash of olive oil or brine. Set aside. | ||
8 | Add olives and spinach | 2 |
9 | Serve | |
Recipe Reviews
The bean soup is perfect for my family dinner! Thanks!
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