Creamy Vegan White Bean Soup

Name: Creamy Vegan White Bean Soup
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 6
Ingredients: 2 cans of white beans (such as Cannellini or Northern); ½ cup JOI plant base (cashew or almond); 4 cups vegetable stock; 1 Tablespoon Italian seasoning; Pinch of red pepper; ½ cup chopped fresh mushrooms (such as cremini, button, portobello or a combination thereof). Or substitute rehydrated, dried mushrooms.; 3 stalks of kale, leaves removed from the stem; ½ onion, diced; 2 cloves of Garlic, smashed or minced; ¼ cup sun-dried tomatoes, chopped; 1 ½ Tablespoons salt; ½ Tablespoon black pepper

Creamy Vegan White Bean Soup

Sep 21, 2020| By JOI team

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Sep 21, 2020| By JOI team

Creamy Vegan White Bean Soup

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!

Creamy White Bean Soup | Vegan | Made with JOI

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.

Creamy White Bean Soup | Vegan | Made with JOI

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.

Creamy White Bean Soup | Vegan | Made with JOI

Creamy Vegan White Bean Soup

Rated 5.0 stars by 1 users

Servings

Prep Time

5 minutes

Cook Time

25 minutes

Ingredients

2 cans of white beans (such as Cannellini or Northern)
½ cup JOI plant base (cashew or almond)
4 cups vegetable stock
1 Tablespoon Italian seasoning
Pinch of red pepper
½ cup chopped fresh mushrooms (such as cremini, button, portobello or a combination thereof). Or substitute rehydrated, dried mushrooms.
3 stalks of kale, leaves removed from the stem
½ onion, diced
2 cloves of Garlic, smashed or minced
¼ cup sun-dried tomatoes, chopped
1 ½ Tablespoons salt
½ Tablespoon black pepper

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Directions

In a large pot with a few glugs of olive oil, sauté the onion until soft, and then add garlic and sauté until fragrant, about another minute. Add in the mushrooms, Italian seasoning, salt and black and red pepper. Cook for 3-5 minutes.
In the meantime, in a small mixing bowl whisk together JOI and vegetable stock. Pour prepared liquid into the soup pot.
Add in drained white beans, kale leaves, and sun-dried tomatoes. Simmer for 15-20 minutes.
Enjoy with extra mushrooms as garnish!

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!

Claire Kirchen June 19, 2023
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.

Chris November 8, 2022
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 😁

Deanna October 18, 2022

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