1-Pot Vegan White Bean Soup
User Reviews
4.5
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Prep Time
20 mins
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Cook Time
25 mins
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Total Time
45 mins
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Servings
6 (Servings)
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Calories
290 kcal
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Course
Main Course, Soup
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Cuisine
Vegan
1-Pot Vegan White Bean Soup
Description
This soup starts by cooking diced onion, garlic, carrot, and celery with salt, pepper, and thyme until softened, creating a flavorful foundation. Potatoes and white beans are added with water or vegetable broth, then simmered until tender. Optional kale is stirred in towards the end to wilt gently. Finally, coconut milk and lemon juice provide creaminess and acidity to balance the earthy ingredients.
The broth offers a subtle herbaceous note from thyme combined with the gentle sweetness of cooked vegetables. The textural contrast between soft potatoes, creamy beans, and tender kale makes it satisfying as a vegan or plant-based main course. Serving with toasted whole grain or gluten-free bread adds complementary texture and heartiness.
Leftovers develop deeper flavors and keep well refrigerated for several days or frozen up to a month. The recipe notes estimate nutritional info based on unsalted beans and no optional items.
Ingredients
- 1 Tbsp olive oil (if oil-free, sub twice the amount of water)
- 1 small onion 1 small onion yields ~1 ½ cups or 200 g, white, yellow, or sweet, diced
- 4 cloves garlic 4 cloves garlic yield ~2 Tbsp or 18 g, minced
- 2 medium carrot 2 carrots yield ~3/4 cup or 100 g, peeled, diced
- 2 talks celery 2 stalks yield ~1 cup or 100 g, diced
- 1 ¾ - 2 tsp salt sea salt
- 1/4 tsp black pepper
- 1 tsp thyme or 1 Tbsp fresh thyme, dried
- 2 medium potato we used Yukon gold // 2 potatoes yield ~3/4 lb or 380 g, cut into 1/2-inch pieces
- 2 (15-oz.) white bean we prefer cannellini // or ~3 ½ cups cooked homemade beans, canned, drained and rinsed
- 5 cups water (or vegetable broth for more flavor)
- 2-3 cups kale optional, finely chopped
- 1 (13.5-oz.) coconut milk light, canned
- 1-2 Tbsp lemon juice
FOR SERVING optional
- parsley fresh
- whole grain or gluten-free bread
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
- Using vegetable broth instead of water enhances flavor but is optional.
- Leftover soup stores well refrigerated for 3-4 days or frozen for up to 1 month.
- Adding kale is optional but contributes color and nutrition.
- Serving with toasted whole grain or gluten-free bread adds texture and makes a complete meal.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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