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This Creamy Vegan White Bean Soup comes together with little effort and is a deliciously warming soup you’ll be making all winter long!
save this recipe!You guys know that I love smoothies, so naturally I also love the savory cousin of smoothies…soup! Throw everything in a pot, taste, adjust as needed, serve. There’s really no messing up. This white bean soup has roasted garlic (i.e. the best flavor known to mankind), creamy white beans, and a handful of spinach (for the health of it!).
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“Made this last night for my family. They LOVED it! I actually made an extra roasted garlic and served garlic bread with the soup. Kids even asked for left overs for lunch!” —Hemanth
This week we’re briefly diving into the tasty world of beans! I made this as part of the 21 Day Reset (which kicks off in less than two weeks!) After going through the program last month and cutting out all grains, dairy, sweets, and meats, I’ve got to say, some of those food cravings got pretty intense! But you know what? This soup fixes them all. It’s creamy, hearty, and soul-warming.
How to make white bean soup
So here’s how we do this. First we’ll roast some garlic, making our homes smell like an Italian grandmother’s kitchen, and laying the foundation for a darned tasty soup.
When that’s done we’ll lay the second foundation, sautéed onion and celery. Cook them a bit, add the beans, broth, milk, pepper, and garlic, then cook.
Spoon out a bit of the veggie, blend the rest (we want there to be some chewy bits!), then add the veggies back in. Throw in fresh spinach, let it wilt down, and voila! delicious, healthy, way easy white bean soup.
Creamy Vegan White Bean Soup
Ingredients
- 1 bulb garlic
- 2 Tbsp olive oil, 30 mL, divided
- 1 white onion, chopped
- 2 large celery stalks, chopped
- 2 15- oz cans white beans, 425 g, about 3 cups, drained
- 2 cups vegetable broth, 473 mL
- 1 cup milk, 236 mL, or dairy-free alternative
- 1/4 tsp ground black pepper
- 3 cups fresh spinach, roughly chopped
Instructions
- Roast Garlic: Chop the top portion off the garlic bulb to expose a bit of the cloves, leaving the paper in tact. Set bulb on a sheet of aluminum foil and drizzle 1 Tbsp olive oil onto it, letting the oil sink into the cloves. Wrap the bulb up in foil and bake for 30 minutes at 400 degrees F (204 C), or until cloves are soft and lightly browned.
- Flavor Makers: In a large pot, heat 1 Tbsp olive oil over medium heat then add onion and celery. Cook until celery is bright green and onion is soft, about 5 minutes. Add beans, broth, milk, pepper, and 1 Tbsp of the roasted garlic cloves. Cook over medium heat for 15 minutes.
- Blend: Use a slotted spoon to remove and reserve 2 cups of the veggies. Working in batches, or with an immersion blender, blend the remaining soup until creamy. Add the 2 cups of veggies back into the soup.
- Serve: Add spinach and cook a few minutes until wilted. Serve warm, optionally topped with parmesan and rosemary.
Nutrition
Nutrition information calculated by Sarah Bond, degreed nutritionist.
did you make this?Leave a comment below and tag @liveeatlearn on social media! I love seeing what you’ve made!This recipe was first published on Amanda’s Cookin’ where I’m a contributor.
looks delish but it isn’t Vegan as the headline says
Hi Valeria, I always make this with almond milk, which makes it vegan 😀
doesn’t almond milk contain fat?
Yes, 1 cup has 2.5 g fat (mostly monounsaturated!)
Made this soup twice, Absolutely delicious! I skip the blending but I do use a potato masher to get a creamier texture. I love this easy, tasty recipe, Thank you!
So happy to hear, Karen! I bet the potato masher leaves a nice amount of texture, I’ll have to try it like that next time 🙂
What is the serving size?
Hi Wanda! It makes about 7 cups, which serves 3 to 4 🙂
Made this last night for my family. They LOVED it! I actually made an extra roasted garlic and served garlic bread with the soup. Kids even asked for left overs for lunch!
Oh yum, love the garlic bread idea! Roasted garlic is one of my favorite flavors!
Lovely! I was scrolling through the internet, looking for some vegetarian soupy inspiration to add to a complex multi-course dinner, and stopped when I got to your recipe. I did puree all the way, because I was looking for a very smooth texture, but that’s just what I was in the mood for – I’m sure that leaving some chunky bits is great, too. I love the additions of roasted garlic, and the flavor, bit of texture, color, and nutrition of the added spinach. Fast, delicious, healthful….a total winner!
So happy to hear you liked it! Roasted garlic is one of my most FAVORITE flavors, so I just had to add it here 😀
The recipes are full of art & tatse… exceptional
I have left out the milk entirely (simply because I had none when I got ready to make it) and just increased the broth. It froze beautifully. I froze it in batches without the spinach and added that when I reheated portions. I’m going to try it with different kinds of beans next. I love it with the white beans – but I’m going to try switching them out for some red this time. Maybe 50/50? I’m not sure yet.