Vegan Hearty White Bean Soup
Warm, comforting, and packed with wholesome goodness, this Vegan Hearty White Bean Soup is the ultimate soul-soothing recipe made with simple, nutrient-rich ingredients. A medley of fresh vegetables like carrots, celery, and red bell peppers is simmered in a flavorful blend of vegetable broth, herbs, and spices, creating a vibrant base for the creamy white beans to shine. Baby spinach adds a fresh, earthy element, while a touch of lemon juice brightens the dish with a subtle zing. Ready in under an hour, this one-pot wonder is perfect for busy weeknights or meal prep, offering a filling and healthy option for plant-based eaters or anyone seeking a comforting meal. Whether served as a light lunch or hearty dinner, this protein-packed soup is sure to be a family favorite!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 large, diced yellow onion
- 4 minced garlic cloves
- 3 medium, sliced carrots
- 3 sliced celery stalks
- 1 diced red bell pepper
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 0.5 teaspoon cumin powder
- 6 cups vegetable broth
- 3 15-ounce cans, rinsed and drained canned white beans
- 4 cups baby spinach
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 juiced lemon
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion to the pot and sauté for about 5 minutes, or until translucent.
Stir in the minced garlic, sliced carrots, sliced celery, and diced red bell pepper. Cook for another 5 minutes until the vegetables begin to soften.
Add the dried thyme, dried rosemary, and cumin powder to the pot. Stir well to coat the vegetables with the spices.
Pour in the vegetable broth and bring the mixture to a simmer.
Add the rinsed and drained white beans to the pot.
Cover the pot and let the soup simmer for about 20 minutes, allowing all the flavors to meld together.
Once the vegetables are tender, stir in the baby spinach, salt, and black pepper.
Cook until the spinach has wilted, about 2 minutes.
Remove the soup from the heat and add the lemon juice.
Taste and adjust seasoning if necessary.
Serve the soup hot, garnished with additional lemon wedges if desired.
Nutrition Facts
Calories |
2379 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.7 g | 59% | |
| Saturated Fat | 8.2 g | 41% | |
| Polyunsaturated Fat | 6.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 8370 mg | 364% | |
| Total Carbohydrate | 392.0 g | 143% | |
| Dietary Fiber | 92.6 g | 331% | |
| Total Sugars | 62.0 g | ||
| Protein | 121.1 g | 242% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1143 mg | 88% | |
| Iron | 32.0 mg | 178% | |
| Potassium | 8215 mg | 175% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
