4.5 from 255 votes
1-Pot Vegan White Bean Soup
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!
Prep Time
20 mins
Cook Time
20 mins
Total Time
45 mins
Servings: 6 (Servings)
Calories: 290 kcal
Course:
Main Course , Soup
Cuisine:
Vegan
Ingredients
- 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
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.
Cup of Yum
Notes
- *Nutrition information is a rough estimate calculated with unsalted white beans and without optional ingredients.
Nutrition Information
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
% 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.