Vegan White Bean Soup

with Castelvetrano olives and herb garnish
With Castelvetrano olives and herb garnish
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2 tsp Olive oil
1 Yellow onions diced
4 Carrots small, peeled and small-diced
3 tbsp Vegan butter
1 head Garlic about 8 cloves peeled
2-3 Thai chili trimmed 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 beans such as cannellini, navy, great northern, or chickpeas drained and rinsed
1 cup Castelvetrano olives pitted
5 oz Baby spinach
Salt to taste
Black pepper to taste
For herb garnish:
½ cup Parsley loosely packed
½ cup Dill
2 tbsp Brine from Castelvetrano olives
2 tbsp Lemon juice
¼ cup Olive oil extra-virgin
Salt to taste

Nutritional information

  • For herb garnish:

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:

Ingridiens for Vegan White Bean Soup

Steps to make Vegan White Bean Soup


Cook onions


In a large pot or Dutch oven over medium-high heat, heat 2 teaspoons olive oil and add the diced onion. Cook, stirring occasionally, until soft and golden, about 6-8 minutes.


Cook carrots


Add in the diced carrots and cook, stirring occasionally, for 7-8 minutes until they start to soften. Season with a pinch of salt and black pepper.


Prepare garlic


To a food processor, add 8 peeled garlic cloves. Pulse until completely minced. Remove all but 1 teaspoon of the minced garlic. Set this minced garlic aside.


Add aromatics


To the pot, add 3 tablespoons plant-based butter and melt. Add the minced garlic and sliced Thai chili pepper. Cook, stirring, until fragrant, about 45 seconds.


Add herbs and seasonings


Add 2 teaspoons dry thyme, ¼ teaspoon crushed red pepper, and ¼ teaspoon white pepper and cook until fragrant, about 1 minute.


Add stock and beans


Pour in 8 cups vegetable stock and bring to a boil. Stir in 2 cans white beans and season with salt and black pepper to taste. Simmer for 30 minutes. Taste and adjust salt if needed.


Prepare herb garnish


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.


Add olives and spinach


Add in 1 cup olives and stir in the spinach. Cook until just wilted and remove from heat. Taste and adjust the seasoning if needed.



Ladle the soup into bowls and spoon the herb garnish on top. Serve hot!

Serve this wholesome and delicious White Bean Soup hot and top each bowlful with fresh herb garnish for an extra flavor punch. It’s a nourishing and cozy vegan-friendly dish the whole family will love. Made it? Let us know! Tag @cookmerecipes on Instagram and hashtag it #cookmerecipes

Nina dreams of gender equality and for women all over the world to feel empowered and enjoy the same freedom she has. She’s a careful consumer, believing that by being more conscious about the way we live we can make the world a better place! Already a vegetarian, she uses animal products sparingly and tries to produce as little waste as possible. Most of her recipes are vegan as a result!

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Total Reviews: 1

The bean soup is perfect for my family dinner! Thanks!

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