Creamy Vegan White Bean Soup
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Creamy Vegan White Bean Soup

This Creamy Vegan White Bean Soup comes together with little effort and is a deliciously warming soup you’ll be making all winter long!
Course Main Dishes, Side Dishes, Soups
Diet Dairy-Free, Gluten-Free, Vegan, Vegetarian
Occasion Christmas, Game Day, Thanksgiving
Time 60 minutes or more
Prep Time 10 minutes
Cook Time 55 minutes
Total Time 1 hour 5 minutes
Servings 4 people
Calories 383kcal
Author Sarah Bond

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

  • 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.
  • 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.
  • 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.
  • Add spinach and cook a few minutes until wilted. Serve warm, optionally topped with parmesan and rosemary.

Nutrition

Serving: 1serving | Calories: 383kcal | Carbohydrates: 55.1g | Protein: 23.6g | Fat: 8.5g | Cholesterol: 1mg | Sodium: 462mg | Fiber: 13.1g