Description
This Healthy White Bean Soup is a hearty, comforting, and protein-packed plant-based soup recipe made with canned white beans, vegetables, and herbs. Perfect for easy weeknight dinners or meal prep, this wholesome soup is vegan-friendly, gluten-free, and loaded with fiber.
Ingredients
2 tablespoons olive oil
1 medium yellow onion, chopped
3 garlic cloves, minced
2 medium carrots, chopped
2 celery stalks, chopped
3 cups canned white beans, drained and rinsed
4 cups vegetable broth
1 bay leaf
1 teaspoon fresh thyme or rosemary, chopped
1 teaspoon salt
1/2 teaspoon black pepper
2 cups spinach or kale, chopped
1 tablespoon lemon juice
Instructions
1. Heat olive oil in a large pot over medium heat. Add onion, garlic, carrots, and celery. Cook until softened, about 6–8 minutes.
2. Stir in white beans, vegetable broth, bay leaf, thyme or rosemary, salt, and pepper. Bring to a boil, then reduce to a simmer for 20 minutes.
3. For a thicker texture, blend half the soup using an immersion blender or regular blender, then return it to the pot.
4. Add chopped spinach or kale and cook for 3–5 minutes, until greens are wilted.
5. Stir in lemon juice, adjust seasoning if needed, and serve warm with bread or fresh herbs.
Notes
This soup thickens as it sits, so feel free to add a splash of broth when reheating.
If you prefer a smooth consistency, blend the entire soup until creamy.
Add a pinch of red pepper flakes for a subtle kick of heat.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl (approx. 1.5 cups)
- Calories: 230
- Sugar: 4g
- Sodium: 620mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 9g
- Protein: 11g
- Cholesterol: 0mg