5 6 Published Jan 26, 2024, Updated Nov 05, 2024 This recipe is really straightforward and comes together quickly. Outside of chopping and sautéing the veggies this recipe is pretty hands off. Not only is this soup hearty and delicious, but it’s packed with over 20 grams of plant-based protein. I bet everyone in your family will love this recipe… even the meat eaters!
Why You’ll Love This Soup
Hearty – Packed with cannellini beans and a medley of veggies, this soup is both filling and nutritious. Customizable – It’s easy to tweak based on what you have in your pantry or fridge. Add more veggies, switch up the greens, or adjust the seasonings to your taste. Meal prep – It’s even better the next day, making it ideal for meal prep or enjoying leftovers.
olive oil – to sauté the vegetables and bring out their flavors. vegetables – yellow onion, garlic, carrots and celery. cannellini beans – the star of the show and what adds the plant-based protein to this soup. If you can’t find cannellini beans you can use great northern beans or navy beans instead. vegetable broth – the liquid base of this soup. I recommend using low sodium broth so you can control the amount of salt. seasonings – salt, black pepper, dried oregano, thyme, and basil. white wine vinegar – to deglaze the pan after sautéing the veggies. If you don’t have white wine vinegar, red wine vinegar, apple cider vinegar or lemon juice will also work. tamari – for a rich, umami flavor that pairs perfectly with the rest of the ingredients. You can use soy sauce or coconut aminos if you don’t have tamari. Whatever you use, I recommend using low sodium as to not make this soup too salty. If you don’t have low sodium tamari you might want to cut back on the amount of salt you add. greens – choose your favorite greens for a pop of color and nutrients. I usually go with baby spinach or curly kale but swiss chard would also be a great option. fresh parsley – adds a final touch of freshness. fresh parmesan – for serving, adding a salty richness.
Want a creamier texture? I found this soup to be plenty creamy, but if you prefer an even creamier and thicker soup, consider blending a larger portion of the beans or adding a splash of cream or coconut milk towards the end of cooking. Vegan: This soup is basically vegan, as long as you leave out the parmesan. If you’d like to get that cheesy flavor without the dairy, try using a dairy-free parmesan. Add more protein: For a non-vegetarian version, you could add ground turkey, ground chicken, ham or even bacon to this soup. Add spice: Want to add some heat to this soup? Consider adding a dash of red pepper flakes or cayenne pepper.
Pair this nourishing white bean soup with a baked sweet potato for a simple, satisfying, and heartwarming meal. Soup and salad go hand in hand, so serve this soup alongside my easy kale salad or spinach salad for something light and refreshing. Pair this white bean soup with a crusty slice of sourdough or a piece of vegan cornbread for a comforting side.
In the freezer: This soup can be stored in the freezer for up to 3 months. Just be sure to freeze it in an airtight container or freezer bag and be sure to leave some space for expansion. To thaw, place in the fridge overnight. Reheating: Warm the soup on the stovetop over medium heat. If it’s too thick, add a little water or broth to reach your desired consistency. You can also reheat this soup in the microwave if you’re in a rush.
