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
Scale
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.
