Vegetarian White Bean Soup
Warm, hearty, and bursting with flavor, this vegetarian white bean soup is a wholesome, one-pot wonder perfect for cozy weeknight dinners or meal prep. Packed with protein-rich white beans, tender carrots, celery, and velvety greens like spinach or kale, it's elevated by aromatic herbs like thyme and oregano for a comforting, earthy depth. A squeeze of fresh lemon juice brightens every bite, while optional parsley garnish adds a fresh, vibrant finish. This easy-to-make vegan soup comes together in under an hour and can be customized to your preferred texture with the optional step of blending. Whether you're seeking a nourishing soup for chilly days or a satisfying option for plant-based eating, this protein-packed soup promises to deliver both simplicity and flavor.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 2 medium carrots, diced
- 2 stalks celery stalks, diced
- 3 cloves garlic cloves, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 2 15-ounce cans canned white beans (such as cannellini or great northern), drained and rinsed
- 6 cups vegetable broth
- 1 bay leaf
- 2 cups baby spinach or kale
- 1 tablespoon lemon juice
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped (optional)
Instructions
Heat the olive oil in a large pot or Dutch oven over medium heat.
Add the diced onion, carrots, and celery. Sauté for 6-7 minutes until the vegetables start to soften.
Stir in the minced garlic, dried thyme, and dried oregano. Cook for 1 minute, stirring constantly, until fragrant.
Add the drained and rinsed white beans, vegetable broth, and bay leaf to the pot. Bring the mixture to a boil.
Reduce the heat to low and let the soup simmer uncovered for 25 minutes, stirring occasionally.
Remove and discard the bay leaf. Use an immersion blender to purée a portion of the soup directly in the pot. Blend until your desired consistency is reached (optional).
Add the baby spinach or kale to the pot and stir until wilted, about 2-3 minutes.
Stir in the lemon juice, salt, and black pepper. Taste and adjust seasoning if needed.
Ladle the soup into bowls and garnish with chopped parsley if desired. Serve warm.
Nutrition Facts
Calories |
1664 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.6 g | 57% | |
| Saturated Fat | 7.0 g | 35% | |
| Polyunsaturated Fat | 7.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 7901 mg | 344% | |
| Total Carbohydrate | 253.4 g | 92% | |
| Dietary Fiber | 66.4 g | 237% | |
| Total Sugars | 37.7 g | ||
| Protein | 76.8 g | 154% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 802 mg | 62% | |
| Iron | 27.2 mg | 151% | |
| Potassium | 6440 mg | 137% | |
*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.
