This White Bean Soup is a new favourite in my kitchen, and I’m super excited to share it with you guys. If you’re looking for a comforting, nourishing, and a totally vegan soup, this one’s for you. This hearty bowl of goodness is like a warm hug for your taste buds on a chilly day.
Cosy Vegan Comfort Food
Despite the weirdly warm weather, soup season has officially arrived guys, and I am in my ELEMENT! For me, Autumn means nourishing broths, cosy soups and sexy stews, with comfort levels turned to the max.
This White Bean Soup is kind of dish that will have everyone begging for the recipe. Packed with protein-rich beans, this recipe is a wholesome snuggle-feast that will to leave you feeling warm and cosy. Super easy and crazy delicious. Get ready to whip up a bowl of comfort food magic…
NO THICKENERS, CREAMS OR CHEESES
What I love about this soup is that it’s just pure whole food ingredients. No Thickeners, starches, creams, cheese alternatives or nuts. Just Beans, veggies, stock, nutritional yeast, herbs and oil.
Serving Ideas and Finishing Touches
I finished off this soup with some generous dollops of my favourite pesto ever from Seggiano. It really gave this White Bean Soup that special something extra, and is part of the reason this recipe is such a favourite. Feel free to shake things up and top with a red pesto or tapenade, but really guys, this green pesto topping is just the best!
I also served this soup with lashings of chilli oil for a bit of heat and extra richness. I’m really spicing things up for soup season guys, and sometimes the little things make all the difference.
Get yourself some properly sexy crusty-on-the-outside, fluffy-on-the-inside fresh bread and get stuck in. Nothing too crazy, but soup this good deserves some really great bread. So I’m officially giving you a sign to treat yourself.
Happy dunking!
Ingredients & Must Haves
- 2 tbsp Extra Virgin Olive Oil (EVOO). For that rich and peppery base. My faves are Honest Toil and The Gift of Oil. SO good I could drink the stuff guys!
- 1 Small Leek. For that milder, sweeter oniony flavour – a must have in most soup bases!
- 3-4 Thyme sprigs. Make sure you go for fresh for that proper bright and earthy flavour. This gives the soup such a delicious herby element.
- 2 Bay leaves. Don’t underestimate these magical little leaves, they give such a delicious and well rounded flavour to this soup!
- Fresh Rosemary. Like that fresh thyme, rosemary is really going to brighten up this white bean soup.
- 2 Celery sticks. To give the soup some bite and freshness.
- 3 Garlic cloves. For my garlic guys and girls. You know the score.
- 650g jar *Queen* Butterbeans. Emphasis on the Queen here guys, because the beans are the star of this recipe, and this soup deserves nothing less than royalty. As always, Bold Bean are my go-to. Keep the bean stock too, it’s packed with flavour and is perfect to use in this soup!
- Vegan cream cheese. For a bit of naughty-but-nice indulgence. My fave right now is Cocos Organic creamy spread.
- Nutritional yeast. If you don’t know, then GET to know guys! Nooch is your cheesey vegan secret weapon in the kitchen! Bring on that umami magic.
- 10g Parsley. To properly herb things up.
- Lemon Zest & 1 tbsp Lemon juice. For some acidity and bright flavour. The perfect finishing touch.
Favourite White Bean Soup
INGREDIENTS
- 2 tbsp extra virgin olive oil
- 2 carrots, diced small
- 2 sticks celery, diced small
- 1 small leek, sliced into thin rings
- 1 tbsp fresh thyme leaves
- 1 tbsp fresh rosemary, chopped
- 3 garlic cloves, sliced
- 500 ml stock
- 650 g butterbeans, plus 2 tbsp of the jarred water
- 1 tbsp lemon juice
- 1/3 tsp black pepper
- 2 Bay leaves
- 1 tbsp nutritional yeast or 1 tbsp vegan cream cheese
TO SERVE
- 2 tbsp fresh parsley, finely chopped
- 2 tbsp vegan pesto
- 2 tsp chilli oil or 1 tsp harissa
- Zest of 1/2 lemon
- Option to fry more herbs in olive oil
Method
- Heat the olive oil to a non-stick pan. Add the carrots and celery and saute for 2 - 3 mins on a medium heat.
- Add the leek, thyme, rosemary, bay leaves and pepper for 1 minute then add the garlic for 1 more min until garlic is crispy. Option to set some of the garlic aside for the top
- Add the stock, beans plus 2 tbsp of water from the jar (this will give the best taste and you won't need salt!) and the nutritional yeast and/or vegan cream cheese. Cook for 3 - 5 mins until thick.
- Remove the bay leaves and then scoop out 1/3 cup in to a jug and blitz with a stick blender until smooth. Add back to the pan and stir to combine. This adds great flavour without the need for thickeners.
- Stir through lemon juice and top with pesto, parsley, lemon zest, chilli oil and set aside garlic slices.
Nutrition (per serving)
