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Comforting White Bean Soup – Ready in 30!

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Find extreme comfort in a bowl of this white bean soup. This recipe is loaded with vegetables and based on predominantly pantry ingredients.

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white bean and vegetable soup, pantry recipes

Pantry recipes are so hot right now!

Like most of us, I am unable to get to the shops as regularly as I used to. This means that I am getting much more creative with developing recipes and coming up with meals using the pantry ingredients that I have on hand. If you’re looking for a recipe to use up all of those tins of beans you’ve been buying then I got you covered! This white bean soup using mostly pantry ingredients but is definitely not lacking freshness or nutrition. It is still completely possible to come up with a nutritious and wholesome meal from your pantry and here’s how:

  1. Remember to balance your nutrients! A balanced meal needs complex carbohydrates (brown rice, brown rice pasta, root vegetables like sweet potato, potato etc), protein (canned beans, nuts and seeds, wholegrains) and healthy fats (extra virgin olive oil, flaxseed oil, macadamia oil, avocado).
  2. Add fresh or frozen vegetables that you have on hand (green peas go with just about anything am I right?).
  3. Add fresh herbs, baby spinach, kale, silverbeet, basically any fresh greens that you have on hand to add some vitamins and vibrance.

dairy free soup recipe, plant based soup recipe

White Bean Soup Ingredients

This soup recipe is simple and quick to make and based on a couple of key ingredients. They are:

  • Celery – celery is a highly nutritious vegetable but is also used as an aromatic to increase flavour.
  • Onion & Garlic – these immune promoting foods are anti-inflammatory and add a beautiful flavour to this dish. If you don’t have fresh garlic on hand you could also use garlic paste or garlic granules.
  • Potato & Sweet Potato – these vegetables are rich in complex carbohydrates and fibre, contributing to good gut health. I used sweet potato because that’s what I had available to me but you could use carrot here if you prefer.
  • White Beans – beans are an excellent source of plant based protein as well as being high in fibre. In this recipe I have used cannellini beans but you can use any white bean you have on hand like broad beans or navy beans.
  • Vegetable Stock – I have used a homemade vegetable stock, however if you only have chicken stock on hand you could use this as well. You could even use stock cubes and boiling water if you’re desperate (fresh is always best though).
  • White Wine Vinegar – this may not be an ingredient that everyone keeps on hand. If you don’t have white wine vinegar available you could also use lemon juice.
  • Baby Spinach – this recipe calls for baby spinach but you can use whatever leafy greens you have on hand. For example, kale or silverbeet would work really well here.

plant based white bean soup recipe

recipe Pinterest graphic

For more pantry recipes see:

Thai Coconut Pumpkin Soup

The Best Black Bean Brownies

Easy Chickpea Butternut Curry 

 

white bean soup recipe

Comforting White Bean Soup Recipe

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Course: Soup
Cuisine: Dairy Free, Gluten Free, Mediterranean, Plant Based, Vegan
Diet: Gluten Free, Vegetarian
Keyword: canned beans, potato, pumpkin soup, sweet potato, white bean soup
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 6 serves

Equipment

  • Chopping Board
  • Knife
  • peeler
  • Wooden Spoon
  • Large saucepan

Ingredients

  • 3 celery stalks finely chopped
  • 1 brown onion finely diced
  • 4 garlic cloves finely chopped
  • 2 medium potatoes peeled and diced
  • 1 medium sweet potato peeled and diced
  • 1.5 litres vegetable stock
  • 2 tbsp white wine vinegar
  • 2 400g canned white beans strained and rinsed
  • 100 grams baby spinach or other leafy green
  • 1 small handful curly leaf parsley finely chopped
  • salt
  • pepper
  • 1 tbsp extra virgin olive oil

Instructions

  • Bring olive oil to a medium heat in a large saucepan.
  • Add brown onion and sauté until tender and aromatic. Add celery and garlic and continue to sauté for a further 2 minutes.
  • Add diced potatoes, sweet potatoes, stock, white wine vinegar and white beans. Stir to combine and bring to a boil. Once boiling reduce to a simmer and leave uncovered for 15 minutes, stirring occasionally.
  • Once pumpkin and sweet potato is tender add baby spinach and parsely, stirring through to wilt spinach. Season with salt and pepper to taste.
  • Turn heat off and serve soup warm.

Notes

This recipe is delicious as is or served topped with shaved parmesan and crusty bread. Store leftovers in sealed container in fridge or freeze for a meal later on. 

Nutrition

Calories: 124kcal | Carbohydrates: 23g | Protein: 3g | Fat: 3g | Saturated Fat: 1g | Sodium: 43mg | Potassium: 554mg | Fiber: 3g | Sugar: 3g | Vitamin A: 6972IU | Vitamin C: 22mg | Calcium: 44mg | Iron: 1mg
Tried this recipe?Post your recreation to Instagram and mention @ournourishingtable or tag #ournourishingtable! Don't forget to let us know how you went by rating this recipe and commenting below.

 

Don’t forget to tag @ournourishingtable on Instagram and Facebook in your recreations so I can share them with our community! Rate this recipe and pop a comment below to tell us if you loved this recipe. 

 

 

  1. Libby says:

    Hello,
    This looks delicious and something we might have for dinner, but we have a TON of kidney beans and no white beans. Do you think it would still work?
    x

    • SarahB says:

      Hello lovely! Totally! You could even add a tin of tomatoes, some cumin, paprika and oregano for a Mexican style soup. Or replace the white beans for tofu instead if you have some on hand. So many options! xx

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