1-Pot Vegan White Bean Soup

Name: 1-Pot Vegan White Bean Soup
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 6 (Servings)
Ingredients: 1 Tbsp olive oil; 1 small white, yellow, or sweet onion, diced; 4 cloves garlic, minced; 2 medium carrots, peeled and diced; 2 talks celery, diced; 1 ¾ - 2 tsp sea salt; 1/4 tsp black pepper; 1 tsp dried thyme; 2 medium potatoes, cut into 1/2-inch pieces; 2 (15-oz.) cans white beans, drained and rinsed; 5 cups water; 2-3 cups finely chopped kale; 1 (13.5-oz.) can light coconut milk; 1-2 Tbsp lemon juice; fresh parsley; Whole grain

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4.5

255 reviews

Excellent

Prep Time
20 mins
Cook Time
20 mins
Total Time
45 mins
Servings
6 (Servings)
Calories
290 kcal
Course
Main Course, Soup
Cuisine
Vegan

1-Pot Vegan White Bean Soup

Valerie Marks

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Wholesome, comforting, creamy white bean soup with potatoes, thyme, and coconut milk. Plant-based, gluten-free, and perfect for chilly days! Just 1 pot required!

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Ingredients

Servings

1 Tbsp olive oil (if oil-free, sub twice the amount of water)
1 small white, yellow, or sweet onion, diced (1 small onion yields ~1 ½ cups or 200 g)
4 cloves garlic, minced (4 cloves garlic yield ~2 Tbsp or 18 g)
2 medium carrots, peeled and diced (2 carrots yield ~3/4 cup or 100 g)
2 talks celery, diced (2 stalks yield ~1 cup or 100 g)
1 ¾ - 2 tsp sea salt
1/4 tsp black pepper
1 tsp dried thyme (or 1 Tbsp fresh thyme)
2 medium potatoes, cut into 1/2-inch pieces (we used Yukon gold // 2 potatoes yield ~3/4 lb or 380 g)
2 (15-oz.) cans white beans, drained and rinsed (we prefer cannellini // or ~3 ½ cups cooked homemade beans)
5 cups water (or vegetable broth for more flavor)
2-3 cups finely chopped kale (optional)
1 (13.5-oz.) can light coconut milk
1-2 Tbsp lemon juice

FOR SERVING optional

fresh parsley
Whole grain or gluten-free bread

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Instructions

In a large pot or Dutch oven, heat the oil over medium-low heat. Once hot, add the onion and cook until translucent — about 2 minutes. Add the garlic, carrots, celery, salt, and pepper and cook until softened and fragrant, stirring occasionally — about 4-5 minutes.
Add the thyme and stir for one minute. Then add the potatoes, beans, and water and bring to a boil. Reduce the heat to low, cover, and simmer for 15-20 minutes or until the potatoes are fork-tender and the flavors have melded.
Stir in the kale (optional), then cover and simmer until tender – about 5 minutes. Finally, add the coconut milk and lemon juice and heat through – about 2 minutes. Taste and adjust, adding more salt for balance or more lemon juice for brightness. Optionally, garnish with fresh parsley and serve warm with toasted bread of choice.
This soup is even better on the second day! Leftovers keep for 3-4 days in the refrigerator or in the freezer for up to 1 month.

Notes

*Nutrition information is a rough estimate calculated with unsalted white beans and without optional ingredients.

Nutrition Information

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Serving 1serving Calories 290 (15%) Carbohydrates 46.8g (16%) Protein 12.2g (24%) Fat 6.8g (10%) Saturated Fat 3.9g (20%) Polyunsaturated Fat 0.5g Monounsaturated Fat 1.7g Trans Fat 0g Cholesterol 0mg (0%) Sodium 910mg (38%) Potassium 1097mg (31%) Fiber 9.1g (36%) Sugar 4g (8%) Vitamin A 3469IU (69%) Vitamin C 10.3mg (11%) Calcium 133.3mg (13%) Iron 5.1mg (28%)

Nutrition Facts

Serving: 6(Servings)

Amount Per Serving

Calories 290 kcal

% Daily Value*

Serving	1serving
Calories	290	15%
Carbohydrates	46.8g	16%
Protein	12.2g	24%
Fat	6.8g	10%
Saturated Fat	3.9g	20%
Polyunsaturated Fat	0.5g	3%
Monounsaturated Fat	1.7g	9%
Trans Fat	0g	0%
Cholesterol	0mg	0%
Sodium	910mg	38%
Potassium	1097mg	23%
Fiber	9.1g	36%
Sugar	4g	8%
Vitamin A	3469IU	69%
Vitamin C	10.3mg	11%
Calcium	133.3mg	13%
Iron	5.1mg	28%