This warm and comforting Vegan White Bean Soup combines cannellini beans and fresh herbs to create an earthy flavor. This rustic white bean soup is rich and creamy without any of the dairy, gluten or oil! This veganized Tuscan-style soup tastes like it’s from an Italian restaurant but it’s really homemade!
To bean, or not to bean, that is the question.
Whether ‘tis kidney, pinto or chickpea
To bean is always the answer.
So yeah, if you haven’t noticed, I really like beans. 😉
And today, I am sharing a veganized version of one of my old recipes featuring white kidney beans, otherwise known as cannellini beans.
I had already had a dairy-free option listed, so I figured, why not just make the whole dang recipe vegan?!
I originally posted this recipe in 2014 but have since made some changes including making it totally vegan.
I’ve actually been going through some of my old posts and trying rework them as vegan or add vegan options to them.
In addition to making this white bean soup completely vegan, I also made it oil-free!
So, you may be wondering…
What ingredients are needed for this soup recipe?
- White Wine
- Cannellini Beans
- Vegetable Broth
- Coconut Milk
How to make vegan white bean soup
Add wine, shallot and garlic to a 3- or 4-qt. soup pot.
Turn heat to medium and cook for approximately 3-5 minutes, stirring occasionally until shallot pieces are translucent.
Add beans, rosemary, parsley, salt and pepper, and stir to combine.
Cook over medium heat for 5 minutes, stirring occasionally.
Stir in broth and bring soup to a boil.
Once boiling, lower to a simmer and cook uncovered for 20 minutes, stirring occasionally.
Turn off the heat and let the soup stand for 5 minutes.
Using an immersion blender, puree the mixture, being careful not to splash hot liquid.
You can also use a regular blender instead of an immersion blender by carefully pureeing the soup in batches, again being careful not to splash the hot liquid.
Refer to your blender's instruction manual for pureeing hot liquids before doing so to ensure safety.
Personally, I prefer the immersion blender for easier cleanup.
Once there are no chunks of beans remaining, return the soup to medium-high heat.
Pour in the coconut milk.
Stir in coconut milk and cook for approximately 5 more minutes until soup is thoroughly heated, stirring occasionally.
Season with additional salt and pepper to taste and garnish as desired.
This soup pairs well with a simple side salad of greens, tomatoes, cucumbers and balsamic vinaigrette.
This oil-free version from Whole Foods is my favorite!
You can also enjoy this soup with some warm gluten-free, vegan bread or our oil-free cheesy vegan biscuits.
Storing and reheating leftovers
Leftover soup can be stored in an airtight container in the refrigerator for up to 3 days.
To reheat on the stovetop, add soup to a saucepan and bring to a boil.
Then, lower the heat to medium and continue to cook until warmed throughout, stirring frequently.
For more creamy vegan soups, try these:
Have you “bean” looking for more bean recipes? Check out these next:
- Smashed Pinto Bean Tacos
- White Bean Dip with Roasted Garlic and Herbs
- Slow Cooker Quinoa Chili
- Sweet Potato and Black Bean Burgers
- Vegan Pasta e Fagioli
Creamy White Bean Soup
- ½ cup vegan Pinot Grigio
- 2 tablespoons chopped shallot
- 2 cloves garlic, chopped
- 2 (15 oz.) cans of cannellini beans, drained and rinsed
- 2 teaspoons chopped fresh rosemary
- 2 teaspoons chopped fresh parsley
- ½ teaspoon kosher salt plus more to taste, if desired
- ¼ teaspoon freshly ground black pepper plus more to taste, if desired
- 32 oz. low-sodium, gluten-free vegetable broth (be sure to use an oil-free brand of broth)
- ½ cup light canned coconut milk, unsweetened
- Add wine, shallot and garlic to a 3- or 4-quart soup pot. Turn heat to medium and cook for approximately 3-5 minutes, stirring occasionally until shallot pieces are translucent.
- Add beans, rosemary, parsley, salt and pepper, and stir to combine. Cook over medium heat for 5 minutes, stirring occasionally.
- Stir in broth and bring soup to a boil. Once boiling, lower to a simmer and cook uncovered for 20 minutes, stirring occasionally.
- Remove from heat and stand for 5 minutes.
- Using an immersion blender, puree the mixture, being careful not to splash hot liquid. Once there are no chunks of beans remaining, return the soup to medium-high heat. Stir in coconut milk and cook for approximately 5 more minutes until soup is thoroughly heated, stirring occasionally.
- Season with additional salt and pepper to taste.
(Please refer to the post above for instructional photographs for this recipe)
This post originally appeared on Watch Learn Eat on August 4, 2014. It has been republished to reflect both recipe and photo revisions. Changes to the story were also made.
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