Vegan Cannellini Bean Soup
This is the kind of soup that makes you want to stay in all day — deeply savory, creamy without a drop of dairy, and built entirely from pantry staples and fresh vegetables. The base of onion, carrots, celery, and garlic gets coaxed into something fragrant and sweet before the tomatoes, beans, and broth join the pot. The real magic happens when you mash a quarter of the cannellini beans right against the side of the pot, turning the broth silky and thick without any cream or thickener. A handful of baby spinach stirred in at the end adds color and a little earthiness, while a squeeze of lemon juice brightens everything up just before serving. It serves four generously, and a drizzle of good olive oil over each bowl right before you eat makes it feel genuinely restaurant-worthy. Crusty bread alongside is optional in name only.
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Learn more →Ingredients
4 servings
- 3 tbsp olive oil, plus more for serving
- 1 medium yellow onion, finely diced
- 3 medium carrots, peeled and diced
- 3 stalks celery, diced
- 4 cloves garlic, minced
- 1 tsp dried rosemary
- 1 tsp dried thyme
- ½ tsp red pepper flakes
- 1 can (14 oz) diced tomatoes
- 2 cans (15 oz each) cannellini beans, drained and rinsed
- 4 cups vegetable broth
- 1 parmesan rind (optional)
Can be omittedparmesan rind
- 3 cups baby spinach or chopped kale, loosely packed
- 1 tbsp lemon juice
- salt and pepper, to taste
For serving
- fresh parsley, chopped (optional)
- crusty bread, for serving (optional)
Can be omittedcrusty bread
Instructions
- 1
Heat 3 tbsp olive oil in a large pot or Dutch oven over medium heat until shimmering. Add the onion, carrots, and celery and cook, stirring occasionally, until softened and the onion is translucent, about 8 minutes.
- 2
Add the garlic, dried rosemary, dried thyme, and red pepper flakes and cook, stirring constantly, until fragrant, about 1 minute.
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