This Creamy Vegan White Bean Soup comes together with little effort and is a deliciously warming soup you’ll be making all winter long!
You guys know that I love smoothies, so naturally, I also love the savory cousin of smoothies…soup! Throw everything in a pot, taste, adjust as needed, serve. There’s really no messing up. This white bean soup has roasted garlic (i.e. the best flavor known to mankind), creamy white beans, and a handful of spinach (for the health of it!). 
This week we’re briefly diving into the tasty world of beans! I made this as part of the 21 Day Reset (which kicks off in less than two weeks!) After going through the program last month and cutting out all grains, dairy, sweets, and meats, I’ve got to say, some of those food cravings got pretty intense! But you know what? This soup fixes them all. It’s creamy, hearty, and soul-warming.
So here’s how we do this. First, we’ll roast some garlic, making our homes smell like an Italian grandmother’s kitchen, and laying the foundation for a darned tasty soup. When that’s done we’ll lay the second foundation, sautéed onion, and celery. Cook them a bit, add the beans, broth, milk, pepper, and garlic, then cook. Spoon out a bit of the veggie, blend the rest (we want there to be some chewy bits!), then add the veggies back in. Throw in fresh spinach, let it wilt down, and voila! delicious, healthy, way easy white bean soup.
- Total Time: 55 minutes
- Yield: 4 servings 1x
Description
This Creamy Vegan White Bean Soup is a hearty and soul-warming dish featuring roasted garlic, creamy white beans, and fresh spinach, perfect for chilly days.
Ingredients
- 1 bulb of garlic
- 2 Tbsp (30 mL) olive oil, divided
- 1 white onion, chopped
- 2 large celery stalks, chopped
- 2 (15-oz/425 g) cans white beans, drained (about 3 cups)
- 2 cups (473 mL) vegetable broth
- 1 cup (236 mL) plant-based milk
- Salt and pepper, to taste
- 2 cups fresh spinach
Instructions
- Preheat your oven to 400°F (200°C). Chop the top portion off the garlic bulb to expose a bit of the cloves, leaving the paper intact. Set the bulb on a sheet of aluminum foil and drizzle 1 Tbsp of olive oil onto it, letting the oil sink into the cloves. Wrap the bulb in the foil and roast in the oven for 30-35 minutes, until the cloves are soft and golden.
- While the garlic is roasting, heat the remaining 1 Tbsp of olive oil in a large pot over medium heat. Add the chopped onion and celery, and sauté for about 5-7 minutes, until the onion is translucent and the celery is tender.
- Add the drained white beans, vegetable broth, plant-based milk, salt, and pepper to the pot. Squeeze the roasted garlic cloves out of their skins and add them to the pot as well. Stir to combine.
- Bring the mixture to a simmer and cook for 10 minutes to allow the flavors to meld.
- Using a slotted spoon, remove about 1 cup of the bean and vegetable mixture and set aside. Use an immersion blender to blend the remaining soup in the pot until smooth and creamy.
- Return the reserved beans and vegetables to the pot and stir in the fresh spinach. Cook for an additional 2-3 minutes, until the spinach is wilted.
- Taste and adjust seasoning with more salt and pepper if needed. Serve hot.
Notes
Roasting the garlic adds a deep, rich flavor to the soup. You can store leftovers in the fridge for up to 3 days or freeze for up to 3 months. For a thicker soup, reduce the amount of broth or milk. Feel free to add other vegetables like carrots or kale for variety.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Soup
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 2 grams
- Sodium: 500 mg
- Fat: 7 grams
- Carbohydrates: 40 grams
- Fiber: 10 grams
- Protein: 12 grams
- Cholesterol: 0 mg
Frequently Asked Questions
How do I roast garlic for the soup?
To roast garlic, wrap whole garlic bulbs in foil and bake them at 400°F (200°C) for about 30-35 minutes until they are soft and caramelized.
Can I use canned white beans instead of dried beans?
Yes, you can use canned white beans in this recipe; just drain and rinse them before adding them to the soup.
What type of broth works best for this white bean soup?
Vegetable broth is ideal for this recipe as it complements the flavors of the roasted garlic and spices without overpowering them.
