A comforting bowl of white bean soup made of creamy white beans in a fresh herb, garlic and lemon broth.
This easy white bean soup requires everyday ingredients which result in a very flavoursome and warming bowl of healthiness.
Beans are so magical, they offer a wide variety of nutrition as well as flavouring. They can be prepped in so many ways, they really are a powerhouse food.
I find that each bean is unique in taste and yet what I have tried is only a few out of 40,000 varieties! Imagine the possibilities!
Beans are a staple in the Middle Eastern diet and this vegan bean soup is one of many that the Lebanese love - one that you need to try, whilst this white bean soup is originally considered poor-man's food, it's delicious and I've kept it the same. But it can be easily modified.
Fresh beans are also widely found in the Lebanese diet, check out Loubieh bi zeit which is braised green beans.
😋Why you’ll love this recipe
- Cheap ingredients
- Wholesome and filling
- Very quick to prepare
- Can be enjoyed as a starter or as a main with your favourite crusty bread
✔️What You’ll Need
A few notes about some of the ingredients;
White beans - the star of this soup, if using dry beans, simply soak overnight and boil the next day until beans are tender, then drain and make the soup.
Otherwise, organic canned white beans are fine, just drain before using.
This white bean soup will be semi creamy due to the beans.
If you’re looking for another recipe that calls for white beans, check out my ultra-delicious vegan pasta bake.
Parsley and coriander (cilantro) are best used in their fresh form. Chop up small, including the soft stalks. They add a lovely depth of flavouring to this vegan bean soup.
Garlic is also best used in its fresh form, either thinly sliced or crushed. However, dry garlic flakes are ok as a substitute too.
Onion - either brown or white onion can be used. A fine dice is best.
Olive oil can be left out if needed, but I love the velvety texture it adds. If leaving this out, simply replace it with water to sweat the onions.
Red Chilli whilst it's totally optional to use as a garnish, it does add a nice kick.
Here’s how to make no-boil vegan white bean soup
Step 1 - Soak white beans in water overnight (triple the amount of water to bean ratio) Skip this step if you are using canned white beans.
Step 2 - Over medium heat, add oil, onion and sweat until translucent. Add in drained white bean, garlic and salt. Stir through for about 30 sec.
Step 3 - Add water, fresh parsley and coriander (cilantro) bring to a soft boil. Turn heat to med-low and allow to simmer for 15 minutes.
Step 4 - Turn heat off, stir through fresh lemon juice. Optional - garnish with chilli. Serve warm.
White beans - can be replaced with butter beans (lima beans) or cannellini beans*. Both are just as creamy and similar in flavour.
In fact, I have made this soup many times with butter beans and it is fabulous.
Spinach or kale leaves can be added after adding the beans.
Carrot would add a lovely sweetness too. Finely dice and add with the garlic and herbs. You may need to adjust the amount of water and salt needed.
For a thicker soup crush some of the beans (1-2 tablespoons) with a fork before adding to the pot.
Dry white beans - if using dry beans, you will need to sort them before soaking them.
Sorting will help you separate any debris such as rocks, bad beans and other bits and pieces.
Also, ensure you have rinsed the beans prior to soaking to eliminate any dust and dirt.
Soaking beans is only applicable to dry beans. Do this overnight or for a few hours in boiling water. Water is best used at a 3:1 ratio.
This will speed up the cooking process of the beans and making the soup.
I find white beans to be among the quickest to prepare.
Skimming - you may need to skim the top of the soup to remove any foaming that may form.
Lemon juice is added after cooking as it helps to retain nutrients better.
Or use this white bean soup as a starter.
White bean soup can be stored in an airtight container in the fridge for up to 5 days. Or sealed in a snap-lock bag, laid flat in the freezer for up to 3 months.
🥘Related Vegan Soup Recipes
There are so many great-tasting vegan soup recipes found on PBF, aside from the below, you also need to try the best vegan pumpkin soup with only 4 ingredients, creamy asparagus soup and silky broccoli soup.
Did you enjoy making this easy vegan white bean soup recipe? I would love to hear from you, leave me a comment below and give me a rating. This will help me sustain Plant Based Folk.
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White Bean Soup (9 Ingredients)
- 2 cups White bean see notes
- 3 cups Water + more for soaking
- 1 tablespoon Olive oil
- 1 sml Brown onion diced
- 3 tablespoon Parsley fresh, chopped
- 1 tablespoon Cilantro Coriander, fresh, chopped
- 3 cloves Garlic crushed
- ½ small Lemon juiced. Adjust to taste
- 1 teaspoon Salt adjust to taste
- 1 small Birds eye red chilli optional for garnish - thinly sliced
- Soak white beans in water overnight (triple the amount of water to bean ratio) Skip this step if you are using canned white beans.
- Over medium heat, add oil, onion and sweat until translucent. Add drained white beans, garlic and salt. Stir through for about 30 sec.
- Add water, fresh parsley and coriander (cilantro) bring to a soft boil. Turn heat to med-low and allow to simmer for 15 minutes.
- Turn heat off, stir through fresh lemon juice. Optional - garnish with chilli. Serve warm.