If you’re on the lookout for a comforting, nutrient-packed bowl of goodness, this Creamy Vegan White Bean and Spinach Soup Recipe is going to become one of your new favorites. It’s a luscious blend of tender white beans, vibrant spinach, and a velvety coconut milk base that feels indulgent without a hint of guilt. Every spoonful bursts with layers of herbaceous warmth and a gentle kick from chili flakes, perfectly balanced by a fresh splash of lemon juice. Trust me, this soup is the ultimate hug in a bowl for any day of the year.
Ingredients You’ll Need
This Creamy Vegan White Bean and Spinach Soup Recipe keeps it beautifully simple, using wholesome ingredients that each play a crucial role. From the creamy texture of coconut milk to the zesty brightness of fresh lemon juice, every element adds depth and personality to this vibrant dish.
- 3 cups cooked white beans: These provide the creamy base and a hearty dose of plant-based protein.
- 1 cup finely chopped white onion: Adds mellow sweetness and a lovely aromatic foundation.
- 1 cup chopped celery: Brings fresh crunch and subtle earthiness.
- 1 cup chopped carrot: Sweetness and a pop of color brighten up the soup.
- 3-4 garlic cloves (minced): Garlic infuses a warm, savory depth that makes every bite memorable.
- 3 cups baby spinach: Tender, leafy greens that gently wilt into the broth, adding nutrients and a vibrant green hue.
- 2 tablespoons fresh lemon juice: Introduces a bright, tangy finish that lifts the whole dish.
- ½ cup roughly chopped fresh parsley or cilantro: Fresh herbs bring aromatic flair and vivid color to the final presentation.
- 1 teaspoon dried oregano: Earthy and slightly peppery, oregano enriches the herbal notes.
- 1 teaspoon dried thyme: Offers a delicate floral and woodsy flavor boost.
- ½ teaspoon chili flakes: Adds a gentle spicy warmth that you can adjust to your taste.
- Salt to taste: Essential for balancing and enhancing all the flavors.
- Ground black pepper to taste: Provides subtle heat and complexity.
- 1 tablespoon olive oil: For sautéing the veggies with richness and depth.
- 3 cups vegetable stock: The flavorful liquid base bringing everything together.
- 1 cup coconut milk: Creamy and slightly sweet, it’s the secret that makes this soup truly luscious and satisfying.
How to Make Creamy Vegan White Bean and Spinach Soup Recipe
Step 1: Prepare the Bean Paste
Start by scooping out about half a cup of your cooked white beans and mash them until smooth in a small bowl. This simple step is a clever way to thicken the soup naturally, giving it that silky, creamy consistency you crave without any dairy.
Step 2: Sauté the Veggies
In a large pot, heat the olive oil over medium heat. Toss in the finely chopped onion, celery, and carrot. Let them cook for about 6 to 7 minutes, stirring occasionally, until the vegetables soften and release their sweet aromas, building a rich, flavorful base.
Step 3: Add the Aromatics and Herbs
Next, stir in the minced garlic, chili flakes, dried oregano, and thyme. Cook everything together for about one minute to toast the spices just enough to unlock their full fragrance without burning the garlic.
Step 4: Combine Beans and Stock
Pour in the vegetable stock, then add both the whole cooked beans and the mashed bean paste. Season with salt and freshly ground black pepper. Bring this to a boil, then simmer for 6 to 7 minutes, letting the soup thicken slightly and all those flavors mingle beautifully.
Step 5: Wilt the Spinach and Add Coconut Milk
Now it’s time to add the fresh baby spinach along with the coconut milk, which you should whisk slightly before pouring in to ensure a smooth mix. Stir continuously for about a minute, then let the soup cook for a few more minutes until the spinach wilts fully, infusing the broth with its vibrant green color and earthy taste.
Step 6: Finish with Lemon Juice
Turn off the heat and stir in the fresh lemon juice while continuously stirring. This bright splash of acidity perfectly balances the soup’s creamy richness and herbs, giving it a refreshing lift that keeps every spoonful exciting.
Step 7: Garnish and Serve
Finally, sprinkle your freshly chopped parsley or cilantro on top. This not only adds a pop of color but also enhances the fresh, herbal aroma that makes this Creamy Vegan White Bean and Spinach Soup Recipe irresistibly inviting.
How to Serve Creamy Vegan White Bean and Spinach Soup Recipe
Garnishes
Garnishing with fresh herbs like parsley or cilantro brings brightness and a touch of color contrast that makes the soup visually tantalizing. A drizzle of good quality olive oil or a sprinkle of chili flakes can also add an extra dimension of flavor just before serving.
Side Dishes
This soup pairs wonderfully with crusty artisan bread or warm pita, perfect for dipping into the creamy broth. A simple side salad of fresh greens with a light vinaigrette also complements the flavors and keeps the meal light and refreshing.
Creative Ways to Present
For a special occasion, serve the soup in rustic bread bowls for that cozy, café-style vibe. You can also add toasted pine nuts or pumpkin seeds on top for a bit of crunch and an extra nutritional punch. Serving it alongside a vibrant beet or quinoa salad creates a stunning and balanced meal.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers from your Creamy Vegan White Bean and Spinach Soup Recipe, simply transfer them to an airtight container and store in the fridge. It will stay fresh for up to 4 days, allowing the flavors to deepen even more.
Freezing
This soup freezes beautifully, making it a perfect make-ahead meal. Let it cool completely, then pour into freezer-safe containers or bags. It will keep for up to 3 months. Just be sure to leave some space in the container, as the soup will expand slightly when frozen.
Reheating
When you’re ready to enjoy the frozen or refrigerated soup, reheat gently over low to medium heat on the stove, stirring occasionally to bring back that creamy texture without separating the coconut milk. You can also add a splash of water or vegetable stock if it seems too thick.
FAQs
Can I use canned white beans instead of cooked beans?
Absolutely! Canned white beans are a great shortcut—just be sure to rinse and drain them well to reduce excess salt and preserve a fresh taste in your soup.
Is coconut milk necessary for the creaminess?
Coconut milk is key to this recipe’s luscious texture and slight sweetness, but if you’re not a fan, you could try unsweetened almond milk or cashew cream as alternatives, though the flavor will vary slightly.
How spicy is this soup?
The chili flakes give a gentle warmth, which you can easily adjust to your own preference—add more if you like it fiery or omit if you prefer it mild and soothing.
Can I make this soup oil-free?
Yes, you can skip the olive oil by sautéing the vegetables in a splash of vegetable broth or water to keep it light without sacrificing flavor.
What can I use instead of fresh lemon juice?
If you don’t have fresh lemon, a splash of apple cider vinegar or white wine vinegar offers a similar tang, but fresh lemon juice is recommended for the brightest flavor.
Final Thoughts
There’s something truly special about this Creamy Vegan White Bean and Spinach Soup Recipe—it’s a perfect harmony of simple ingredients transformed into an unforgettable meal. Whether you’re cozying up on a chilly evening or looking for a nourishing lunch, I wholeheartedly encourage you to give this recipe a try. It’s easy, satisfying, and full of love in every bowl.
Print
Creamy Vegan White Bean and Spinach Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Vegan, Mediterranean-inspired
- Diet: Vegan
Description
A comforting and nutritious vegan white bean and spinach soup made with cannellini beans, fresh vegetables, and fragrant herbs. This creamy yet light soup combines the richness of coconut milk with the freshness of lemon juice and herbs, perfect for a wholesome meal that’s ready in just 30 minutes.
Ingredients
Main Ingredients
- 3 cups cooked white beans (cannellini beans)
- 1 cup finely chopped white onion
- 1 cup chopped celery
- 1 cup chopped carrot
- 3–4 garlic cloves, minced
- 3 cups baby spinach
- 2 tablespoons fresh lemon juice (adjust to taste)
- ½ cup roughly chopped fresh parsley or cilantro
Spices and Seasonings
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- ½ teaspoon chili flakes (adjust to taste)
- Salt to taste
- Ground black pepper to taste
Liquids and Oils
- 1 tablespoon olive oil
- 3 cups vegetable stock
- 1 cup coconut milk
Instructions
- Mash beans: Take around ½ a cup of cooked white beans and mash them in a bowl until smooth to create a paste. Set the paste aside for later use.
- Sauté vegetables: Heat olive oil in a pot over medium heat. Add finely chopped onion, celery, and carrot. Sauté for 6-7 minutes until the vegetables soften and develop some color.
- Add garlic and spices: Stir in the minced garlic, chili flakes, dried oregano, and dried thyme. Sauté for about 1 minute until the garlic is fragrant but not browned.
- Add liquids and beans: Pour in the vegetable stock, add the remaining cooked white beans and the bean paste. Season with salt and ground black pepper to taste. Bring the mixture to a boil, then reduce heat and simmer for 6-7 minutes until the soup thickens slightly.
- Add spinach and coconut milk: Stir in the baby spinach and whisked coconut milk. Keep stirring for 1 minute to combine, then cook for a few more minutes until the spinach wilts and the soup is well blended.
- Finish with lemon juice: Turn off the heat and stir in the fresh lemon juice, which adds brightness and balances the flavors.
- Garnish and serve: Garnish the soup with the chopped fresh parsley or cilantro before serving. Enjoy the warm, creamy, and nutritious vegan white bean and spinach soup!
Notes
- For a thicker soup, mash more beans or reduce the amount of vegetable stock.
- You can substitute baby spinach with kale or Swiss chard for variation.
- Adjust chili flakes according to your preferred spice level.
- The soup keeps well in the refrigerator for up to 3 days and can be reheated gently on the stovetop.
- Use fresh lemon juice for the best flavor; bottled lemon juice might alter the taste.
