Vegan White Bean Soup Recipe (2024)

This vegan white bean soup topped with sweet roasted cherry tomatoes and garlicky bruschetta checks all the boxes. Hearty, cozy, nutritious and bursting with Tuscan flavor, the recipe can be made in a pinch using canned beans or prepared from scratch with dry beans.

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Vegan White Bean Soup

Protein packed buttery white beans cooked in a savory broth from scratch topped with burst sweet cherry tomatoes infused with mild notes of roasted garlic and rosemary. To make it next level serve this vegan white bean soup Ribollita style, with thick slices of garlic rubbed grilled bread lightly brushed with olive oil and topped with the jammy burst tomatoes.

The White Beans for Soup

Italian Cannellini beans are my go to for making soups and stews. They are larger in size, creamy, silky and buttery and quite honestly never disappoint (canned or dry). Great Northern beans and navy /pea beans make great substitutes so use whichever you’ve got in your pantry. (I’m not a fan of lima / butter beans here, they just aren’t as good – I said what I said!)

If starting with dry beans make sure to soak them in advance for 6 hours or overnight to save on cooking time. You’ll also need to increase the water ratio to allow for the beans to cook and soak up a lot of the broth. If you choose not to soak the dry beans just consider that they will take approximately 45 minutes longer to cook than soaked beans which usually take about an hour.

About the Roasted Tomatoes

Sweet juicy cherry tomatoes get roasted at a high 425″F temperature with a drizzle of olive oil, smashed garlic cloves, fresh rosemary and a pinch of sea salt. It’s important to choose juicy tomatoes here, these are the kind that burst and yield a most delicious jammy sauce you want to drizzle over your soup and garlic bread. Stay away from the grape tomato variety which are known for their tough skins and don’t have many juices to speak of <– a disappointment in the oven.

Ingredient Tips + FAQs

• Grated Carrot – To naturally thicken and give your soup that beautifully rich golden hue make sure to grate that carrot. Peel first then go for a fine grind, I actually used my microplane grater here.
• Aromatics – The holy trinity of onion, celery and carrot sautéed until soft then simmered with water and herbs will yield the most flavorful soup. No need for store-bought sodium loaded broth at all. Water is life and you can save a little at the grocery store.
• Nutritional Yeast – In place of a parmesan rind to add depth of flavor and boost nutrition. Use it if you have some but you should still make this soup even without it.
• The Herbs – I love my beans with a Tuscan vibe, notes of rosemary and bay come through in every comforting bite. One sprig of rosemary is plenty as it can be a strong herb, don’t overdo it.
• Fennel Seeds – This is absolutely optional, gives the soup that fragrant Italian sausage flavor. I add a pinch together with the minced garlic and cook just until fragrant.
• Add Ins – In true Tuscan fashion you might want to add a handful of chopped kale or Kavalo Nero at the last few minutes of cooking. I opted for roughly chopped Italian flat leaf parsley to balance the pungency of the garlic bruschetta.
• Can I use dry beans instead of canned? – You are welcome to make this soup with dry beans. You’ll need to start with 1 cup dry white beans soaked for 6 hours or overnight. Add to the soup with all the aromatics and increase the water amount to 7 or 8 cups as the beans are going to absorb a lot of liquid during cooking.
• How to thicken white bean soup? – There’s no need for any flour, starch or dairy to thicken this soup. Just smash about half of the cooked beans and add them back into the soup pot. If you serve with chunks of bruschetta on top this will also thicken it even more as the bread soaks up the broth.
• Garnish – A grating of plant-based Violife parmesan cheese adds the perfect salty bite, for those of us who like it spicy a pinch of hot red chili flakes will do. Go wild with plenty of chopped parsley or torn basil leaves.

Make Ahead + Storage

Like most soups this one is also a great make ahead recipe as the flavors only get better overnight. It can be frozen in airtight freezer proof containers up to 4 months on its own. I advise against freezing the roasted tomatoes as they will lose their magic. They are best served hot straight out of the oven or at room temperature, I do’t even refrigerate them.

Serving suggestions…

• Garlic Bruschetta
• Dinner Rolls
• Vegan Crusty Bread
• Focaccia Bread
• Sun Dried Tomato Pesto
• Vegan Flatbread.

Soups + Stews…

• Vegan Zuppa Toscana
• Roasted Red Pepper Tomato Soup
• Pinto Bean Soup
• Broccoli Potato Soup
• Wild Rice Mushroom Soup
• Vegan Potato Leek Soup
• Root Vegetable Soup
• Vegan Potato Soup.

how to make vegan white bean soup