Description

This creamy vegan white bean soup is a comforting and nutritious plant-based dish featuring tender cannellini beans, aromatic herbs, and a subtle hint of smoked paprika. Pureed to a smooth consistency with some texture left intact, it’s enriched with non-dairy milk and brightened with lemon juice, making it perfect for a satisfying meal that’s both gluten-free and dairy-free.

Ingredients

Scale

Vegetables & Herbs

1 medium onion, diced
3 garlic cloves, minced
2 medium carrots, diced
2 celery stalks, diced
2 tablespoons fresh parsley, chopped
1 bay leaf

Spices & Seasonings

1 teaspoon dried thyme
1 teaspoon dried rosemary
1/2 teaspoon smoked paprika
1/2 teaspoon salt
1/4 teaspoon black pepper

Liquids & Others

2 tablespoons olive oil
4 cups vegetable broth
2 cans (15 ounces each) cannellini beans, drained and rinsed
1/2 cup unsweetened non-dairy milk (such as almond or oat)
Juice of 1/2 lemon

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Instructions

Prepare the Base: Heat olive oil in a large pot over medium heat. Add the diced onion, minced garlic, diced carrots, and diced celery. Sauté the vegetables until softened and fragrant, about 6 minutes, stirring occasionally to prevent sticking or burning.
Add Herbs and Spices: Stir in dried thyme, dried rosemary, smoked paprika, salt, and black pepper. Cook the mixture for an additional minute, allowing the spices to release their flavors fully.
Simmer the Soup: Pour in the vegetable broth, add the drained and rinsed cannellini beans and the bay leaf. Bring the mixture to a boil, then reduce heat to low and let it simmer gently for 20 minutes, allowing flavors to meld and ingredients to soften.
Puree the Soup: Remove the bay leaf. Using an immersion blender, partially puree the soup directly in the pot until creamy but still with some bean and vegetable chunks for texture. This creates a luscious yet hearty consistency.
Finish and Serve: Stir in the unsweetened non-dairy milk and lemon juice to add creaminess and brightness. Taste and adjust seasoning as needed. Garnish with fresh chopped parsley and serve the soup hot for a nourishing and delicious meal.

Notes

For an extra layer of richness, stir in a tablespoon of nutritional yeast just before serving.
This soup pairs wonderfully with crusty bread or a fresh green salad for a complete meal.
Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 2 months for easy future meals.