Easy White Bean Veggie Soup For A Cozy Winter’s Day
Whether you’re feeling chilly in bed with a cold or you’re simply craving something warm and healthy, this white bean veggie soup is quick, easy and so delicious. It’s packed with vegetables, plus beans to make it extra filling.
Serve with a loaf of crusty bread and you’ve got a pretty fine meal on your hands.
What Do You Put In White Bean Veggie Soup?
A vegetable soup can be made with just about any veggies you have sitting around in your fridge. This vegan white bean soup includes the classic mirepoix of onions, carrots and celery, plus your standard vegetable broth. Potatoes add indulgence. Kale adds that touch of bitter green.
But vegetable soup is flexible. Vegetable soup is forgiving. If you have a zucchini lying around, toss it in. Maybe some mushrooms in the back of your fridge are begging to be used. No problem.
And if you’d rather use spinach or green cabbage over kale, that’s cool. It all works.
White Bean Veggie Soup Ingredients
Any Broth Will Do
If you prefer to use another type of broth like chicken or beef, that is totally fine. Even better if you have homemade broth on hand!
The reason I didn’t add salt to the ingredient list is because broth is often already salted. Towards the end of cooking time, try the soup and see if it needs a teaspoon or two of salt.
All broth brands will be slightly different, so this is an “as needed” recipe when it comes to salt.
Why Add Kale To Soup Last?
When you’re making soup or stew of any kind, the best practice for leafy greens like kale or spinach is to add them towards the end of cooking. They don’t need much time to cook, so if you add them at the beginning, they may be mush by the end.
How To Make White Bean Veggie Soup
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Heat the coconut oil (or olive oil) in a large pot or Dutch oven over medium heat. My absolute favorite go-to is my Le Creuset Dutch oven pot. I know it’s just a pot, but I swear I can taste the difference.
(If a very fancy pot is not in your immediate future, this beautiful teal Mueller one does the trick, and is more of my everyday user when I’m in a rush and don’t want to accidentally chip the special stuff.)
While the oil is warming, chop the onions, carrots and celery. When the oil is warm, add these veggies first.
While the onions, carrots and celery cook, mince the garlic and chop the potato into bite-sized pieces. When the onions look translucent and are beginning to soften (about 5-8 minutes), add the garlic and potato to the pot.
Give everything a quick stir to release the scent of garlic, then add in the white beans, vegetable broth, pepper and oregano and bring the soup to a simmer.
Once the soup is simmering, reduce the heat to low and cook for about 15-20 minutes, or until the potatoes are tender and a fork slides through them. During this cooking time, pull the kale leaves off of their stems and chop into bite-sized pieces. Discard the stems.
Stir in the chopped kale and let the soup cook for an additional 5 minutes, until the kale is wilted and tender.
Taste the soup and adjust the seasonings, adding salt if necessary.
Serve with a crusty loaf of bread.
We love a warm meal in a bowl around here! If you’re looking for more soup and stew ideas, try these:
Plant-Based Meals Your Thing?
Try our top delectable vegan and vegetarian crowd-pleasers, like this chickpea buddha bowl or peanut noodle salad with tofu.
White Bean Veggie Soup
Ingredients
- 1 coconut oil or olive oil
- 1 yellow onion
- 4 carrots
- 3 celery sticks
- 3 cloves garlic
- 2 Yukon gold potatoes
- 13.5oz can white beans
- 32 oz vegetable broth
- 1/4 tsp black pepper
- tbsp fresh oregano leaves or 1/2 tsp dry oregano
- 1 bunch Lacinto kale
Instructions
- Heat the coconut oil (or olive oil) in a large pot or Dutch oven over medium heat.
- While the oil is warming, chop the onions, carrots and celery. When the oil is warm, add these veggies first.
- While the onions, carrots and celery cook, mince the garlic and chop the potato into bite-sized pieces.
- When the onions look translucent and are beginning to soften (about 5-8 minutes), add the garlic and potato to the pot.
- Give everything a quick stir to release the scent of garlic, then add in your white beans, vegetable broth, pepper and oregano and bring the soup to a simmer.
- Once the soup is simmering, reduce the heat to low and cook for about 15-20 minutes, or until the potatoes are tender and a fork slides through them. During this cooking time, pull the kale leaves off of their stems and chop into bite-sized pieces. Discard the stems.
- Stir in the chopped kale and let the soup cook for an additional 5 minutes, until the kale is wilted and tender.
- Taste the soup and adjust the seasonings, adding salt if necessary.
What a delicious looking and tasty soup – perfect for winter for our vegan family members