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
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
- White Wine
- Shallot
- Garlic
- Cannellini Beans
- Rosemary
- Parsley
- Salt
- Pepper
- Vegetable Broth
- Coconut Milk
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.
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.
Recipe
Vegan Creamy White Bean Soup
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
Notes
Nutrition
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.
Edward John
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.
Sherri Hall
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! 🙂
Sara @ Life's Little Sweets
This soup looks marvelous! I am going to pin this one for later, Thank you for sharing the recipe.
Watch Learn Eat
Thank you so much Sara! 🙂
Paige @ Where Latin Meets Lagniappe
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!
Watch Learn Eat
Thanks Paige! Enjoy! 🙂
Mary @ StrawmarySmith
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
Watch Learn Eat
Thanks Mary! The immersion blender is an awesome tool! 🙂
Jemma Andrew-Adiamah
This looks delicious. I love soup when the weather turns cold.
Watch Learn Eat
Thanks Jemma! 🙂
allie @ Through Her Looking Glass
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.
Watch Learn Eat
Thanks Allie! You should definitely get one! They are so useful!
Dawn @ Words Of Deliciousness
I love to eat soup too. This creamy white bean soup sounds yummy. I will have to try it soon.
Watch Learn Eat
Thanks Dawn! 🙂
Sandi (@sandigtweets)
Wow what a beautiful soup...I love that it is dairy free.
Watch Learn Eat
Thank you Sandi! 🙂
Vicky @ Avocdo Pesto
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!
Watch Learn Eat
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! 🙂
Clyde
I am a big fan of rosemary and coconut milk. This looks perfect!
Watch Learn Eat
Thank you Clyde! 🙂
Liz @ I Heart Vegetables
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!
Watch Learn Eat
Thanks Liz...yes, you can definitely use vegetable broth - enjoy! 🙂
Stella @ Stellicious Life
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!
Watch Learn Eat
Thank you Stella! 🙂