This is one creamy vegan white bean soup recipe! It uses easy to find ingredients, and cooks up pretty fast (~30 minutes). While it doesn’t have a ton of herbs and spices, the ones selected are quite potent. Rosemary and red pepper flakes create some serious flavor, especially with the synergy of a good broth (like Better than Bouillon No Chicken Base plus some water) and lemon juice!
While I use fresh rosemary, you can definitely substitute 1 tsp dried rosemary. I also use great northern beans, but really any white bean will do. Just make sure to follow the directions, and add ½ the beans with the broth and the other ½ at the end. White beans tend to break down while they are simmering. Staggering when you add them ensures that there are some recognizable beans in the soup, and that the end result isn’t just one big bowl of mush.
This easy white bean soup is perfect for winter, when you have about 30 minutes to cook, and/or want to impress people with a creamy soup that has absolutely no dairy in it.
Winter White Bean Soup
2 tsp olive oil
1 medium yellow onion, chopped
3 garlic cloves, coarsely chopped
1 large Russet potato, peeled and cubed
2 celery stalks, chopped
2 cups bite-size cauliflower florets
½ tsp red pepper flakes
3 cups broth (I used Better than Bouillon No Chicken Base mixed with water)
2 15.5 ounce cans of great northern beans (or the white bean of your choice), drained and rinsed
1 Tbsp fresh rosemary, chopped (OR 1 tsp dried rosemary)
½ tsp garlic powder
¼ cup lemon juice
2 Tbsp fresh flat leaf parsley, chopped
Salt, to taste
1. In a large heavy pot or dutch oven, add the olive oil, onion and garlic with a dash of salt over medium heat. Stirring occasionally, sauté for ~5-7 minutes or until the onions turn somewhat golden.
2. Over low heat, stir in the potatoes, celery, cauliflower, and red pepper flakes. Continue to cook over low heat for about 5 minutes. Make sure to stir to prevent it from sticking to the bottom too much.
3. Stir in the broth, ½ the beans, the rosemary, and the garlic powder. Bring to a boil, turn down to low heat, cover with a lid, and simmer for 10 minutes or until the potatoes and cauliflower are soft.
4. Add the lemon juice and ⅓ of the soup to a blender. Secure the lid, and blend until completely smooth. Pour back into the big pot and stir until it’s fully incorporated with the rest of the soup.
5. Stir in the other ½ of the beans and the fresh parsley. Simmer over low for 2 minutes or until the beans are cooked through. Taste, and adjust seasonings, if needed (more salt? More lemon juice?). Serve.