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    Home » Soup and Chili

    Creamy White Bean Soup [Vegan]

    Published: Oct 1, 2019 by Sherri Hall · This post may contain affiliate links.

    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
    vegan white bean soup in two rustic bowls

    To bean, or not to bean, that is the question.

    Whether ‘tis kidney, pinto or garbanzo

    Not matter…

    To bean is always the answer.

    So yeah, if you haven’t noticed, I really like beans. 😉

    And 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 one of my old recipes featuring white kidney beans (otherwise known as cannellini beans) as the main ingredient. 

    Jump to:
    • Ingredients you'll need
    • How to make this creamy vegan white bean soup - step by step
    • Ideas for serving
    • Storing and reheating leftovers
    • Recipe
    overhead shot of two bowls of soup with spoons next to them

    Ingredients you'll need

    • White Wine
    • Shallot
    • Garlic
    • Cannellini Beans
    • Rosemary
    • Parsley
    • Salt
    • Pepper
    • Vegetable Broth
    • Coconut Milk
    front view of soup in two rustic bowls with spoons next to them

    How to make this creamy vegan white bean soup - step by step

    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.

    Wine, shallot and garlic in soup pot

    Add beans, rosemary, parsley, salt and pepper, and stir to combine.

    Cook over medium heat for 5 minutes, stirring occasionally. 

    Beans and herbs added to soup pot

    Stir in broth and bring soup to a boil.

    Once boiling, lower to a simmer and cook uncovered for 20 minutes, stirring occasionally.

    Stirring broth into the bean mixture in the soup pot

    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.

    Using immersion blender to puree the soup

    Once there are no chunks of beans remaining, return the soup to medium-high heat.

    Pour in the coconut milk.

    Adding coconut milk to the soup

    Stir in coconut milk and cook for approximately 5 more minutes until soup is thoroughly heated, stirring occasionally.

    Stirring coconut milk into soup

    Season with additional salt and pepper to taste and garnish as desired.

    Overhead of two bowls of coup on an angle

    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.

    Recipe

    close-up of soup in a rustic bowl with another one partially in view behind it
    Print Recipe Save RecipeSaved!
    4.93 from 13 votes

    Vegan Creamy White Bean Soup

    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!
    Course Soup
    Cuisine American, Italian
    Keyword cannellini beans, dairy-free, gluten free, meatless monday, oil free, soup, vegan, vegetarian
    Prep Time 10 minutes
    Cook Time 35 minutes
    Standing Time 5 minutes
    Total Time 50 minutes
    Servings 4
    Calories 309kcal
    Author Sherri Hall

    Ingredients

    • 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

    Instructions

    • 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)

    Suggested Equipment/Tools

    4-qt. Stainless Steel Pot
    Immersion Blender

    Notes

    Soup can be stored in an airtight container in the refrigerator for up to 3 days. It can be reheated on the stovetop or in the microwave in a covered microwave-safe dish.
    If you do not have an immersion blender, you can use a regular blender by carefully pureeing the soup in batches, being careful not to splash the hot liquid. Refer to your blender's instruction manual to ensure safety.
    The nutrition information shown is an estimate provided by an online nutrition calculator. Accuracy is not guaranteed. Information shown should not be considered a substitute for a professional nutritionist’s advice.

    Nutrition

    Calories: 309kcal | Carbohydrates: 51g | Protein: 17g | Fat: 2g | Saturated Fat: 2g | Fiber: 11g
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    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.

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    Reader Interactions

    Comments

    1. Edward John

      October 14, 2019 at 3:24 pm

      5 stars
      We made this last night and had the leftovers this afternoon. It is soooo simple and was AWESOME. It is a keeper! The only change I made was adding liquid smoke. Thanks for sharing the recipe.

      Reply
      • Sherri Hall

        October 14, 2019 at 9:17 pm

        Yay! That's wonderful, Edward! So happy you enjoyed the soup! The liquid smoke addition sounds amazing; I will have to give that a try! Thanks so much and have an awesome week! 🙂

        Reply
    2. Sara @ Life's Little Sweets

      October 30, 2015 at 12:50 pm

      5 stars
      This soup looks marvelous! I am going to pin this one for later, Thank you for sharing the recipe.

      Reply
      • Watch Learn Eat

        October 30, 2015 at 2:18 pm

        Thank you so much Sara! 🙂

        Reply
    3. Paige @ Where Latin Meets Lagniappe

      October 29, 2015 at 10:31 pm

      5 stars
      This soup look fantastic! I also try to limit my dairy intake, and would have never thought to use coconut milk in a soup like this! I totally have to try it!

      Reply
      • Watch Learn Eat

        October 30, 2015 at 10:20 am

        Thanks Paige! Enjoy! 🙂

        Reply
    4. Mary @ StrawmarySmith

      October 27, 2015 at 5:16 pm

      5 stars
      Hey Sherri!

      This soup looks amazing! I've been on a white bean kick too lately, AND any recipe that gives me the chance to use my immersion blender is a winner. Love it!

      Mary

      Reply
      • Watch Learn Eat

        October 27, 2015 at 8:42 pm

        Thanks Mary! The immersion blender is an awesome tool! 🙂

        Reply
    5. Jemma Andrew-Adiamah

      October 27, 2015 at 9:05 am

      This looks delicious. I love soup when the weather turns cold.

      Reply
      • Watch Learn Eat

        October 27, 2015 at 3:12 pm

        Thanks Jemma! 🙂

        Reply
    6. allie @ Through Her Looking Glass

      October 26, 2015 at 2:16 am

      5 stars
      Dear Sherri, this soup looks so creamy. I've been using coconut milk more often these days because of the health benefits. And I keep thinking about getting an immersion blender....hmmmm. Thanks for another delicious recipe, perfect for these chilly days.

      Reply
      • Watch Learn Eat

        October 26, 2015 at 3:04 am

        Thanks Allie! You should definitely get one! They are so useful!

        Reply
    7. Dawn @ Words Of Deliciousness

      October 25, 2015 at 2:15 am

      5 stars
      I love to eat soup too. This creamy white bean soup sounds yummy. I will have to try it soon.

      Reply
      • Watch Learn Eat

        October 25, 2015 at 1:52 pm

        Thanks Dawn! 🙂

        Reply
    8. Sandi (@sandigtweets)

      October 24, 2015 at 3:30 am

      Wow what a beautiful soup...I love that it is dairy free.

      Reply
      • Watch Learn Eat

        October 24, 2015 at 5:14 pm

        Thank you Sandi! 🙂

        Reply
    9. Vicky @ Avocdo Pesto

      October 23, 2015 at 6:10 pm

      That;s too bad that he was diagnosed with IBS -- I have a friend who's been struggling with that for years but with a controlled diet she really feels so much better. Isn't coconut milk the BEST? I always add it to soups in place of dairy products and love how creamy it makes the soup!

      Reply
      • Watch Learn Eat

        October 24, 2015 at 12:08 am

        Thanks Vicky! Glad to hear your friend is doing better on the diet. It seems to be helping my husband as well. And, yes, coconut milk is awesome! 🙂

        Reply
    10. Clyde

      October 23, 2015 at 3:29 pm

      I am a big fan of rosemary and coconut milk. This looks perfect!

      Reply
      • Watch Learn Eat

        October 23, 2015 at 3:48 pm

        Thank you Clyde! 🙂

        Reply
    11. Liz @ I Heart Vegetables

      October 23, 2015 at 1:43 pm

      I love white beans! I've never pureed them in a soup! I'm sure I could swap out the chicken stock for a veggie broth and make this vegetarian 🙂 Pinning for later!

      Reply
      • Watch Learn Eat

        October 23, 2015 at 3:07 pm

        Thanks Liz...yes, you can definitely use vegetable broth - enjoy! 🙂

        Reply
    12. Stella @ Stellicious Life

      October 23, 2015 at 12:42 pm

      5 stars
      I would have thought that white bean soup must be a heavy and too filling soup until I had it at a restaurant and was stunned by how light, creamy and delicious it could be. Since then it has become one of my favourite soups (some versions served chilled with crunchy bacon or caramellized onion bits are equally amazing). So thank you for the recipe, pinning it!

      Reply
      • Watch Learn Eat

        October 23, 2015 at 1:22 pm

        Thank you Stella! 🙂

        Reply
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    About Sherri

    Founder, Author, Recipe Developer, & Photographer

    With a lifelong passion for cooking, I specialize in creating easy meatless meals that are omnivore-approved!

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