Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Cuisine: Mediterranean
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

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

Units Scale

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