This easy vegetarian or vegan white bean soup recipe is easy to make. The whole thing comes together in about 30 minutes, and the broth is super flavorful and savory. A cozy, warm meal on a cold December night!
This is a vegan soup recipe if you use vegetable broth instead of beef or chicken stock.
I served this soup with some Air Fryer Spinach Strombolis on the side.
Vegan White Bean Soup
Servings: 4
Ingredients
- 1 teaspoon olive oil
- 1½ cups diced carrots
- ½ cup diced onion
- 1 stalk celery (diced)
- 1 clove garlic (minced)
- 1 tomato (chopped)
- 2 cups low-sodium vegetable or beef stock (with veggie stock, this soup is vegan)
- 1 cup water
- 1 15oz can cannellini beans (drained and rinsed)
- 2 ounces spinach leaves
- ½ teaspoon dried thyme
- ¼ teaspoon ground black pepper
- ¼ teaspoon salt
Instructions
- Heat 1 teaspoon of olive oil over medium heat in a large stock pot or saucepan.
- Add the diced carrots, diced onion and diced celery to the pot and cook for about 3 to 5 minutes, until the vegetables have begun to soften.
- Add the minced garlic to the pot and cook for 1 minute more, until the garlic becomes fragrant.
- Add the diced tomato, stock, water, beans (be sure to drain and rinse them!), spinach leaves, thyme and black pepper to the pot.
- Cover the pot with a lid and turn the heat up to medium-high until the soup comes to a boil.
- Turn the heat down to medium-low and simmer for about 15 minutes, until the beans and tomatoes are soft, and the spinach leaves have wilted completely.
- Stir in ¼ teaspoon of salt.
