Creamy Vegan White Bean Soup
Sep 21, 2020| By JOI team
Sep 21, 2020| By JOI team
Creamy Vegan White Bean Soup
Almond-Base | Cashew-Base | Dairy-Free | Dinner | Gluten-Free | Keto | Lunch | Recipe | Snack | Soup | Sugar-Free | Vegan | Vegetarian |
Recipe developed and photographed by Sara Ayesh of White Kitchen Red Wine
September officially marks the start of cozy soup season. From squash soups to tomato soups, there are SO many possibilities. You’ll want to be sure to add this Creamy White Bean soup to the top of your dinner list this fall!
What Ingredients are in this Soup?
White beans, kale, and sun-dried tomato make the most comforting and cozy soup that is packed with things that are good for the body.
Sprinkle in a couple of cups of chopped kale for a nutritional boost, and sun-dried tomatoes for a pop of color and acidity!
We’re going to up the creamy factor by adding a big scoop of JOI! You achieve all the richness, without the dairy. Just stir in JOI at the end of the cooking process. Like magic, the soup becomes creamy, no cream or butter required.
Plus, with JOI almond base, you're getting protein, fiber and healthy fats.
How Do I Serve This Soup?
This soup a hearty option to serve as a main dish to a group or your family.
It is delicious - served with a side of your favorite crusty bread and it’s dinner party perfection! Top it with extra sun-dried tomato and mushrooms and it looks like a work of art.
We also love it alongside a fresh salad for a contrast in texture and temperature. Check out salad inspiration on our recipe blog.
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3 comments
Made this for the first time today with a few substitutions. My husband practically inhaled it! It is so rich and creamy and flavorful! I crumbled at least a cup’s worth of some already dehydrated mushrooms rather than using the smaller amount of fresh. Also used dehydrated tomato powder from last year’s garden. Chopped up a bunch of lacinato kale and tossed it in as well. Definitely this is on the short list for my go-to recipes! THANKS!
I made this yesterday and my husband and I absolutely LOVED it. We used the Northern beans, doubled the mushrooms, and used spinach. Can’t wait to eat the leftovers for lunch today.
New favorite dish! I cut this recipe in half last week, and immediately wished I hadn’t once I tried it. Just made it again yesterday, and was excited I had some left for lunch today. I used frozen spinach and about four times the mushrooms the second time. Winner! I’m not the cook in the family, so I shocked my wife with this dinner 😁