Creamy Vegan White Bean Soup [Gluten-Free, Oil-Free]

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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

Not matter…

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. 

One of my recent undertakings was revamping my old blueberry muffins into these vegan blueberry muffins. So yummy! 🙂

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 white bean soup recipe?

• White Wine
• Shallot
• Garlic
• Cannellini Beans
• Rosemary
• Parsley
• Salt
• Pepper
• 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.

What to Serve with Creamy White Bean Soup

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.  

For more creamy vegan soups, try these:

• Creamy Vegan Butternut Squash Soup
• Vegan Broccoli Cheese Soup

Have you “bean” looking for more bean recipes? Check out these next:

• Smashed Pinto Bean Tacos
• White Bean Dip with Roasted Garlic and Herbs
• Vegan Chili
• Sweet Potato and Black Bean Burgers
• Vegan Pasta e Fagioli
• Chickpea Noodle Soup

Print

5 from 7 votes

Creamy White Bean Soup

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 or gluten! 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

• 1/2 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

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.

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

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.