White Bean Soup

4.75 from 12 votes

This Mediterranean white bean soup is the perfect vegetarian meal that's packed with plant-based protein and tons of flavor. It's creamy, comforting and easy to make in one pot!

Prep Time10

Cook Time40

Total Time50

Course: Soup

Cuisine: American

Diet: Gluten Free

Servings:

Author: Brittany Mullins

Equipment

Dutch oven

Ingredients

1 Tablespoon olive oil
1 yellow onion minced
2-3 large carrots diced, about 1 cup
2 celery ribs diced, about ½ cup
4 cloves garlic minced
1 ½ teaspoon sea salt
½ teaspoon ground black pepper
½ teaspoon dried oregano
½ teaspoon dried thyme
½ teaspoon dried basil
2 Tablespoons white wine vinegar
3 15 oz cans cannellini beans or great northern beans drained and rinsed
4 cups low sodium veggie broth
2 Tablespoons low sodium tamari
2-3 cups kale spinach or swiss chard
¼ cup fresh parsley
Grated parmesan for serving

Instructions

Blend 1 can of the drained beans with 1 cup broth. Set aside.
1 15 oz cans cannellini beans or great northern beans, 1 cups low sodium veggie broth
Add oil to a dutch oven or large pot over medium heat. Add onions, carrot, celery, garlic and salt and saute for 7-8 minutes until veggies soften and become fragrant.
1 Tablespoon olive oil, 1 yellow onion, 2-3 large carrots, 2 celery ribs, 4 cloves garlic, 1 ½ teaspoon sea salt
Season with pepper, dried oregano, thyme and basil. Stir to combine and saute for 1-2 more minutes. Deglaze the pan with vinegar.
½ teaspoon ground black pepper, ½ teaspoon dried oregano, ½ teaspoon dried thyme, ½ teaspoon dried basil, 2 Tablespoons white wine vinegar
Add blended beans, remaining beans and veggie broth. Bring to a boil then reduce heat and simmer for 20-30 minutes until soup starts to thicken.
2 15 oz cans cannellini beans or great northern beans, 3 cups low sodium veggie broth
Add tamari, greens and fresh parsley and simmer for 5 more minutes until the greens wilt.
2 Tablespoons low sodium tamari, 2-3 cups kale, ¼ cup fresh parsley
Serve warm topped with parmesan cheese and crusty bread.
Grated parmesan

Notes

Storage: Let the soup cool completely and store in an airtight container in the fridge for up to 5 days. For freezing, place in an airtight container or freezer bag and freeze for up to 3 months. Reheat on the stovetop or microwave, adding water or broth if needed to adjust the consistency.
Substitutions: For a rich, umami flavor, you can swap tamari with soy sauce or coconut aminos. Just be sure to use a low-sodium option to avoid making the soup too salty. If you're using regular tamari, consider reducing the amount of added salt.

Nutrition