Vegan White Beans Soup

Vegan White Bean Soup is a hearty and nutritious dish that showcases the creamy texture and mild flavor of white beans, often combined with a variety of vegetables such as carrots, leek, spinach and potatoes. The beans provide a protein-rich base, while garlic, onions and vegetable bouillon add layers of flavor. It’s typically simmered slowly to allow the beans to break down slightly, creating a naturally creamy consistency without the need for dairy. This comforting soup is perfect for cold days, offering a satisfying, plant-based meal that’s both wholesome and filling.

Vegan White Beans Soup Ingredients

• 1 can White beans (400g) – make sure to drain the beans and wash them under water before using it
• 4 cups Water
• 1 Tablespoon Vegetable bouillon
• 1 Tablespoon Extra-virgin Olive oil
• 1 Onion, chopped
• 2 Garlic cloves, minced
• 2 oz. Leek, chopped (50g)
• 1/2 pound Potatoes (250g)
• 3 oz. Spinach (80g) – I used frozen ones, but feel free to use one cup of chopped fresh baby spinach
• 1 Carrot, chopped quite small
• 1 teaspoon Tomato concentrate paste
• Salt and black pepper to taste

How to Make the Best Vegan White Beans Soup

1. In a medium-heat large pot add the olive oil, onion, leek, tomato paste and garlic. Cook it for around 3 minutes.
2. Add beans, potatoes, and the boiling water (enough to cover potatoes and beans). Cook it all together for 20 minutes.
3. Blend everything to create a cream.
4. Add it back to the pot at low-medium heat. Add the carrot, spinach, and vegetable bouillon. Let it cook for 15 minutes. Adjust the salt and pepper.

Recipe Tips

• Slow cooking is key to developing a rich, deep flavor. Allow the soup to simmer on low heat so the beans can soften and release their starches, thickening the soup naturally.
• I like blending this soup to make it creamier. This will give the soup a velvety consistency without the need for added fats.
• Add salt towards the end of cooking to prevent toughening the beans.