Pot Vegan White Bean Soup

When the weather is cool, we only want one thing: Soup. It always tastes even more delicious if it’s fast and easy. This white bean vegan soup is made in one pot and has all the qualities you’re looking for in a soup. It’s wholesome, creamy, brothy, packed with nourishing vegetables, and just right to warm up on a cold day.

This is a delicious, plant-based, gluten-free dish that can be served on its own. It would also go well with a salad or sandwich. Let’s make this warming and comforting soup in just 45 minutes!

How to make vegan white bean soup

The 1-pot starts with a base of flavor, which is made by sauteing celery, carrots, and onion. The soup is seasoned with salt, pepper, and dried or fresh thyme.

Fiber-rich and potassium-rich potatoes and white beans make a filling that is fiber-rich and tender bites. They also contribute protein!

We use coconut milk and water for the liquids to make them creamy and filling. Kale is optional and adds a boost of greens. (Other leafy greens will work as well!) Lemon juice gives it a little brightness!


  • If oil is not available, use twice as much water.
  • One small yellow, white, or sweet onion diced (one small onion yields about 1 1/2 cups or 200g)
  • Four cloves of garlic, minced (2 Tbsp or about 18 g from each clove)
  • Peel and dice two medium carrots (3/4 cup or 100 g)
  • Celery 2 stalks, chopped (1 cup or 100 g per stalk)
  • 1 3/4 – 2 teaspoons sea salt
  • 1/4 tsp Black Pepper
  • 1 tsp dried or fresh thyme
  • Two medium potatoes cut into 1/2-inch pieces. (We used Yukon Gold // 2 potatoes will yield approximately 3/4 lb. or 380g.
  • 2 (15-oz.) Cannellini beans are best, but you can use 3 1/2 cups of cooked beans or 3 1/2 cups of canned white beans.
  • 5 cups of water (or vegetable stock to add flavor)
  • Two cups of finely chopped Kale ( optional).
  • 1 (13.5-oz.) can light coconut milk
  • Lemon juice – 1-2 tbsp

IF SERVING optional

  • Fresh parsley
  • Whole grain or Gluten-free bread


  • Heat the oil in a large pot or Dutch Oven over medium heat. Once the oil is hot, add in the onion. Cook until it turns translucent (about 2 minutes). Add the celery, carrots, and salt and pepper. Cook until fragrant and softened, stirring frequently — approximately 4-5 minutes.
  • Add the thyme and stir for a minute. Add the beans, potatoes, and water, then bring to a rolling boil. Reduce the heat, cover, and simmer on low for 15 to 20 minutes or until the potato is fork-tender and the flavors are melded.
  • Cover and simmer for about 5 minutes. Add the lemon juice and coconut milk, and let it heat for about 2 minutes. Add more lemon juice or salt to balance the dish. Garnish with fresh parsley if desired, and serve with a toast of your choice.
  • The soup tastes even better the next day! Leftovers can be stored in the fridge for 3-4 extra days or frozen for up to a month.

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