This warm and comforting vegan creamy white bean soup combines cannellini beans and fresh herbs to create an earthy flavor. This rustic 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!Jump to Recipe
If you've "bean" looking for some bean recipes, I've got you covered.
Take these smashed pinto bean tacos, these sweet potato and black bean burgers, this vegan pasta fagioli, this chickpea noodle soup or this slow cooker quinoa chili for example.
And today, I am sharing a veganized version of a cream-based soup featuring white kidney beans (otherwise known as cannellini beans) as the main ingredient.
Ingredients you'll need
- White Wine
- Cannellini Beans
- Vegetable Broth
- Coconut Milk
How to make this creamy 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.
Ideas for serving
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 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.
Vegan 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 fine sea 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 and other helpful information 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.
©Watch Learn Eat. All content and images are copyright protected. Recipes and images are not to be used or republished without prior permission. If you adapt this recipe, please re-write the recipe in your own words, and link back to this post for the original recipe.
I do not drink alcohol or use in recipes. Can I skip the wine?
Hi Lisandra! Thanks for reaching out! Yes, you can replace the wine with 1/2 cup of water or vegetable broth. I did use wine in place of oil for depth of flavor, so if you are not avoiding oil, you could use 2 tablespoons of olive oil instead. Otherwise, stick with the water or broth. Hope that helps! Have a good one! 🙂
This soup was so good - really distinctive and delicious. What a great way to use beans for both their protein and their creaminess.
Thank you so much, Kat! I'm so happy you enjoyed the soup! 🙂
Vegan Cook US
Hi, one cold use this soup, as the cream, in vegan soups, and add broccoli for Cream of Broccoli soup, Cauliflower, for Creamy Cauliflower soup, Add mushrooms for Cream of mushroom soup, etc. It can also be the cream, for vegan bisque soups, like Butternut Squash Bisque. One can even thicken the soup, and use it as a protein rich white sauce, that one could use as a base for making vegan Alfredo sauce, among others. It's perfect for a vegan diet, for imparting protein in things that ordinarily wouldn't have any.
Despite forgetting an entire second can of beans, I enjoy this recipe! Also discovered kale is a great addition that adds a bit of texture as well.
Thank you May! So glad it still worked out with the one can of beans. The addition of kale sounds lovely...definitely going to try that next time! Hope you have a wonderful week! 🙂
Can you tell me what the sodium count was? If you make your own broth, just leave out salt.
Hi Kathy! As written, the sodium content is 603 mg according to the nutrition calculator. I ran it without the 1/2 teaspoon of salt and it goes down to 312 mg. Then, I never made my own broth but I ran the calculator using Imagine's no salt added vegetable broth and also leaving out the 1/2 teaspoon salt and it went down to 57 mg. Hope that helps! 🙂
Is there a substitute for coconut milk? I am unable to have it. Thank you
Hi Becky! Thanks for reaching out! You can try using full fat unsweetened oat milk (such as Oatly) or unsweetened soy milk as they are both on the thicker side as far as plant-based milks go. I would definitely stay away from a thinner milk like almond. Alternatively, you can try a plant-based half and half if you can find one that does not use coconut milk, such as Ripple, but do note they use a bit of cane sugar in their blend. Let me know what you end up trying and how it turns out. Hope you have a great day! 🙂