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!
Prep Time 10 minutes
Cook Time 35 minutes
Standing Time 5 minutes
Total Time 50 minutes
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.
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.
Calories: 309kcal | Carbohydrates: 51g | Protein: 17g | Fat: 2g | Saturated Fat: 2g | Fiber: 11g