Vegan White Bean Soup Recipe - Little Sunny Kitchen (2024)

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By: DianaPosted: 3/10/23Updated: 11/29/23

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As simple as it is delicious, this White Bean Soup recipe with kale, vegetables, and rice, is comforting, satisfying, and the perfect bowl to warm you up on a cold day.

Vegan White Bean Soup Recipe - Little Sunny Kitchen (1)

My mom has been making some version of this delicious white bean soup recipe for as long as I can remember! It’s one of my favorites, and I’m sure that your family will love a big bowl of this tasty vegetarian bean soup as much as mine does.

This Mediterranean-style white bean soup is packed with vegetables, fiber-rich cannellini beans, and rice, in a savory broth. With 20 grams of protein per serving, it’s also completely vegetarian, naturally gluten-free, and ready in about half an hour!

We first shared this recipe back in 2018, but we decided to tweak the recipe to make it even better now. We’ve updated this post with new photos and tons of useful tips.

If you’re looking for the best soup recipes, look no further! After you’ve made this recipe, try my personal favorite Chicken Enchilada Soup, or creamy and comforting Chicken Pot Pie Soup.

Your kiddos will love my homemade version of classic Alphabet Soup too!

Why You’ll Love This Recipe

  1. One Pot Recipe –Skip the sink full of dishes tonight! All you’ll need to wash is a cutting board, a soup pot, and your serving dishes. Recipes like this one make dinner time less stressful and give you time to enjoy the meal with your family.
  2. Amazing Leftovers –Like many soups, this one seems to get better once it’s had time to rest in the fridge. You can store this soup in the fridge or the freezer and warm it up whenever you’re in need of a cozy meal.
  3. Simple Ingredients – This vegan bean soup recipe calls for canned white beans, vegetable stock, fresh veggies, and a few pantry staples. Keep a few cans of beans in the pantry and you’ll be ready to make this delicious soup any time of the year.

Key Ingredients for White Bean Soup

Here’s what you need to make the best white bean and kale soup:

Vegan White Bean Soup Recipe - Little Sunny Kitchen (2)

Complete list of ingredients and amounts can be found in the recipe card below.

  • Cannellini Beans: These medium-sized white beans are used often in Mediterranean and Middle Eastern cooking. They’re versatile, creamy, and high in fiber and protein. If you’re using canned beans, be sure to rinse and drain them first. If you’d prefer to use dry beans, keep reading for simple cooking instructions.
  • Soup Vegetables: Diced onion, carrot, and celery are standard for so many soup recipes. They add wonderful flavor to this dish.
  • Kale: For even more nutritious veggie power, chopped kale is added to the soup at the very end. You can use common curly kale or lacinato kale. You can also substitute spinach, escarole, or another leafy green that you enjoy.
  • Flavorings: Fresh garlic, dried bay leaves, and Italian seasoning give vegetable broth the perfect savory notes.
  • Rice: To make this bean soup extra filling, I like to add long-grain white rice to the pot.

How To Make White Bean Soup

Vegan White Bean Soup Recipe - Little Sunny Kitchen (3)
  1. Sautee Soup Veggies: In a dutch oven or large soup pot, heat olive oil over medium-high heat. Saute the onion, celery, and carrot for a few minutes, or until the onion is soft and translucent. Then, add the minced garlic to the pot and saute for just 30 seconds.
  2. Fill the Pot: Pour the vegetable stock over the vegetables, add rice, bay leaves, and Italian seasoning, and bring to a boil.
  3. Simmer: Reduce the heat to simmer. Season the soup with salt and pepper to taste, and simmer for 10 minutes or until the rice is cooked.
  4. Add the Beans and Kale, and cook for about 2 minutes or just until the kale has wilted. Remove from the heat and serve topped with freshly grated parmesan cheese and crusty bread.

Tip!

Cannellini beans are easy to find in most grocery stores, but you can make this recipe with any kind of white beans you have on hand too. Try Great Northern beans or Navy beans in this soup.

Vegan White Bean Soup Recipe - Little Sunny Kitchen (4)

White Bean Soup Recipe Tips

  • This soup recipe is pretty forgiving! Be sure to use quality ingredients, and you’ll end up with a delicious pot of bean soup without much fuss.
  • If you’d like to make soup with dried beans, rather than canned ones, you just need to cook them first! Soak 1.5 cups of dry cannellini beans in water overnight to make them easier to digest and to cut the cooking time, then cook until tender. I usually cook beans in the instant pot. Soaked beans take 20 minutes at high pressure.
  • When sauteeing, use light olive oil rather than extra virgin. Save the good oil for homemade apple cider vinaigrette or an amazing Greek salad!
  • Be sure to remove the stems from the kale. They are difficult to chew. Save them in the freezer for the next time you make homemade vegetable stock!
  • The kale and beans only need a few minutes to cook. Overcooking the kale will make it lose its bright green color.
  • You can leave the rice out if you like, but it makes this soup extra filling, and I love how it soaks up all of the delicious flavors of the broth.
  • For a creamy texture, try blending up some of the beans before adding them to the soup.
  • Instead of parmesan cheese, top your bowl of soup with your favorite vegan substitute, or nutritional yeast.
  • If you aren’t concerned with keeping this recipe vegan and vegetarian, feel free to experiment with adding meat or chicken, or cooked bacon to this soup for a smoky, salty addition.
Vegan White Bean Soup Recipe - Little Sunny Kitchen (5)

Storing Tips

White bean soup stores and freezes very well! Store leftovers in the fridge for up to 5 days, or in the freezer for up to 3 months.

To reheat, thaw as needed, and warm in a saucepan on the stove, or microwave until hot.

What To Serve With White Bean Soup

My favorite thing to serve with this white bean soup is crusty bread! I love to dip the bread into the broth while I’m eating. Pick up your favorite from your local bakery, or try your hand at making a rustic loaf of No-Knead Bread at home.

You might also enjoy making copycat Olive Garden Breadsticks or turning a loaf of bread into Easy Crispy Garlic Bread.

Need a sweet treat for dessert? Make a batch of cookies to share with your family, like my classic Half Moon Cookies, or decadent Chocolate Caramel Cookies!

More Delicious Soup Recipes

Vegetarian 15 Bean SoupEasy Creamy Potato Leek SoupZucchini SoupEgg Drop Soup

All Soups →

Recipe FAQs

Can I double this soup recipe?

Yes, you absolutely can double the recipe. Just make sure that you use a large enough soup pot to hold all of that vegetable bean soup goodness!

What else can I make with white beans?

I love cooking with beans! Try my Middle Eastern White Beans, simple White Bean Salad, or Ham and Bean Soup next.

Are Cannellini beans healthy?

Cannellini beans are a great and inexpensive source of protein. A half-cup of cannellini beans contains 8 grams of protein, plenty of fiber, and other vitamins and nutrients.

Can white bean soup be frozen?

Yes, this soup and most bean soups can be frozen and reheated later. Freeze servings of white bean soup in individual freezer bags or containers for up to 3 months.

How can I thicken white bean soup?

To thicken cannellini bean soup without adding dairy, puree some of the beans in a blender before adding them. This will give your broth a wonderful creamy thickness.

Is this the same recipe as Tuscan white bean soup?

Yes, this bean soup recipe is inspired by both Italian cuisine and Mediterranean diets. You can call this Tuscan white bean soup, Mediterranean white bean soup, or just “delicious white bean soup”!

Enjoy making AND eating this delicious white bean soup with kale and rice! And remember, soup isn’t just for cold winter nights. You can make this easy recipe any time of the year, so be sure to Pin it for later.

Did you make this? Be sure to leave a review below and tag me on Facebook, Instagram, or Pinterest!

Recipe

Vegan White Bean Soup Recipe - Little Sunny Kitchen (10)

5 from 27 votes(Click stars to rate!)

White Bean soup

Prep Time: 5 minutes mins

Cook Time: 30 minutes mins

Total Time: 35 minutes mins

Author: Diana

Print Rate Recipe

Simple, filling, and comforting, this Mediterranean White Bean Soup is the perfect high protein vegetarian meal for a cold day.

4 servings

Simple, filling, and comforting, this Mediterranean White Bean Soup is the perfect high protein vegetarian meal for a cold day.

Equipment

Ingredients

  • 1 tablespoon olive oil not extra virgin olive oil
  • 1 small yellow onion
  • ½ cup celery diced
  • ½ cup carrot diced
  • 2 cloves garlic minced
  • 5 cups (1200 ml) vegetable stock
  • ¼ cup (50 grams) rice any type
  • 2 bay leaves
  • ½ teaspoon Italian seasoning
  • 2 x 15oz cans (2 x 400g cans) cannellini beans drained and rinsed
  • Salt and pepper to taste
  • 2 cups kale or spinach, roughly chopped
  • Grated parmesan or vegan substitute, optional, for serving

Instructions

  • In a dutch oven or a large pot, over medium-high heat, heat olive oil and saute onion, celery, and carrot until the onion is soft and translucent. Add garlic, and saute for 30 seconds.

  • Pour the stock over the vegetables, add rice, bay leaves, and Italian seasoning, and bring to a boil.

  • Reduce the heat to simmer, season with salt and pepper to taste, and simmer for 10 minutes or until the rice is cooked.

  • Add the cannellini beans and kale, and allow the kale to wilt (about 2 minutes).

  • Serve hot, topped with grated parmesan cheese if desired.

Notes:

  • To Use Dried Beans: In place of canned cannellini beans, you can use 1.5 cups of dried beans. Soak them overnight for easier digestion, and then cook until tender before using in this recipe. In the instant pot, cook soaked beans for 20 minutes at high pressure.
  • Great Northern or navy beans can be used in place of cannellini beans if you prefer.
  • The kale and beans only need a few minutes to cook. Overcooking the kale will make it lose its bright green color.
  • You can leave the rice out if you like, but it makes this soup extra filling, and I love how it soaks up all of the delicious flavors of the broth.
  • For a creamy texture, try blending up some of the beans before adding them to the soup.
  • If you aren’t concerned with keeping this recipe vegan and vegetarian, experiment with adding ham or cooked bacon to this soup for a smoky, salty addition.
  • Parmesan cheese is optional, but a delicious addition! To keep this recipe vegan,top your bowl of soup with your favorite vegan substitute, or nutritional yeast.
  • To Store: Keep leftovers in the fridge for up to 5 days. Reheat on the stovetop or in the microwave to enjoy again!
  • To Freeze: Store individual servings of this soup in freezer containers for up to 3 months. Thaw overnight before reheating.
  • Because this soup freezes well, feel free to double the recipe!

Nutrition Information

Calories: 372kcal, Carbohydrates: 65g, Protein: 20g, Fat: 5g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Sodium: 52mg, Potassium: 1245mg, Fiber: 14g, Sugar: 4g, Vitamin A: 6084IU, Vitamin C: 34mg, Calcium: 270mg, Iron: 7mg

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.

© Little Sunny Kitchen

This recipe first appeared on Little Sunny Kitchen in March 2018, but has been slightly tweaked and reshared with new images and more useful tips in March 2023.

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Reader Interactions

Leave a Review!

  1. Barbara says

    Vegan White Bean Soup Recipe - Little Sunny Kitchen (17)
    Made this delicious White Bean Soup, for the second time, the only change is instead of using kale used spinach, we are not fans of kale. Regardless, this soup was delicious and the left overs even better. Thank you for sharing your recipe

    Reply

    • Diana says

      I’m glad to hear the soup turned out delicious! Thank you for trying the recipe and for your kind words!

      Reply

Older Comments1234

Vegan White Bean Soup Recipe - Little Sunny Kitchen (2024)

FAQs

How can I thicken my white bean soup? ›

Add Flour Or Cornstarch

You can thicken soup by adding flour, cornstarch, or another starchy substitute. For the best results, never add flour or cornstarch directly to your soup. If you do, it will clump up on top. Instead, ladle a small amount of broth into a separate bowl and let it cool.

What is the secret to soup? ›

7 Tips for Successful Soup Making
  • Use a Sturdy Pot. It is worth investing in a heavy pot with a thick bottom to use for making soup. ...
  • Sauté the Aromatics. ...
  • Start with Good Broth. ...
  • Cut Vegetables to the Right Size. ...
  • Stagger the Addition of Vegetables. ...
  • Keep Liquid at a Simmer. ...
  • Season Just Before Serving.
Oct 9, 2022

What is a good substitute for white beans in soup? ›

If you're looking for a cannellini beans substitute, go for something similarly creamy, tender, and mild: Butter Beans if possible, Great Northern as an alternative, or Navy Beans as a last resort.

Does bean soup thicken on its own? ›

Rice, lentils, and beans release a lot of starch and naturally thicken soups simply from simmering, but you can also mash half the cooked rice/lentils/beans before adding to the soup for a simple way to thicken your dish. Alternatively, blend half or all of the soup for a smoother texture.

Is it better to thicken soup with flour or cornstarch? ›

It's important to note that cornstarch has twice the thickening power of flour. If you need to substitute cornstarch to thicken liquid in a recipe that calls for ¼ cup (four tablespoons) flour, you only need two tablespoons cornstarch.

What if my bean soup needs more flavor? ›

Before serving, season with additional salt, to taste.
  • Spices. A blend of favorites to give the soup big-time flavor, including smoked paprika. ...
  • Fire-Roasted Tomatoes. One of my pantry staples! ...
  • Red Wine Vinegar. For a touch of acid and brightness. ...
  • Parmesan Cheese. The perfect finish for a touch of creaminess.
Feb 16, 2024

What is the most important ingredient in soup? ›

For clear, brothy soups, stock is your most important ingredient. If you want to make a good soup, you need to use an excellently flavored stock — otherwise, the entire pot could be tasteless.

What not to do when making soup? ›

The 7 Biggest Mistakes You Make Cooking Soup
  1. Boiling instead of simmering. You want a small bubble or two to rise to the surface of the liquid every few seconds. ...
  2. Not using enough salt. ...
  3. Ignoring water. ...
  4. Overcooking the vegetables. ...
  5. Adding tomatoes at the beginning. ...
  6. Neglecting to garnish. ...
  7. Not trying a pressure cooker.
Nov 19, 2014

What makes homemade soup taste better? ›

7 Easy Ways to Make Any Soup Better
  1. Brown or Sear the Meat. ...
  2. Roast the the Veggies. ...
  3. Mix up the Texture. ...
  4. Use Homemade Stock Whenever Possible. ...
  5. Put Your Cheese Rinds to Work. ...
  6. Perk up a Bland Soup With Simple Pantry Staples. ...
  7. Add Fresh Herbs or Dairy When Serving.

Do I drain white beans for soup? ›

Unless the recipe tells you to keep the canned beans in their liquid, you should drain your can and give the beans a good rinse before using. This will improve the flavor and texture of your finished dish. Open your cans of beans using a can opener. There may be sharp edges from opening the can.

Is there a difference between white beans and cannellini beans? ›

What is a White Bean? Some recipes simply call for “white beans.” This is a general term for great northern beans, navy beans, cannellini beans, and other similar beans.

How do vegans thicken soup? ›

How to Thicken a Soup with Pureed Beans or Hummus. Blend 1½ cups cooked beans, lentils, or chickpeas with ½ cup water or broth until completely smooth. Add 2 tablespoons bean puree per 1 cup soup or stew, then stir until fully incorporated.

How do you thicken white bean soup? ›

In a separate bowl, dissolve a teaspoon or two of cornstarch or all-purpose flour in a small amount of cold water. Add the slurry to the bubbling soup. The soup should thicken up. Add more cornstarch or flour as needed until the soup reaches your desired consistency.

How to add egg to soup without curdling? ›

Occasionally, a soup recipe will call for beaten eggs as a thickening agent. Both whole eggs and yolks can be used. To avoid curdling the eggs, start by drizzling about ½ cup of the hot broth into the eggs, stirring vigorously while you pour. Then add the egg mixture to the soup and cook until thickened.

How do you thicken watery beans? ›

Use starches to thicken beans

Simply add 2 tablespoons of cornstarch to 1 cup of water or to the liquid from the baked beans (scoop it out into a separate bowl and let it cool first) and mix. Once the starch is thoroughly incorporated, pour the slurry into the baked beans dish and stir.

How do you thicken bean soup without flour? ›

Beans and legumes, such as lentils or chickpeas, can be a fantastic way to thicken your soup while adding protein and fiber. Cook the beans or legumes separately until they are tender, then mash them or blend them into a paste. Stir the paste into your soup and let it simmer for a few minutes to thicken.

Can I use flour to thicken white soup? ›

If you don't have cornstarch handy, flour is a similar alternative that can be used to thicken soup (for a gluten-free option, you can also use arrowroot flour). There are a few ways to incorporate flour into soup, which work to avoid clumping and the raw taste of flour.

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