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Cannellini bean soup in a white bowl
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Cannellini bean soup (vegan white bean and spinach soup)

Cannellini bean soup is a hearty vegan soup made with white beans, spinach, and vegetables cooked in creamy coconut milk. It's very easy to make and gets ready in just 30 minutes. A comforting dish for your meatless Monday meals.
Course Soup
Cuisine American
Diet Gluten Free, Vegan, Vegetarian
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 4
Calories 386kcal
Author Vandana Chauhan

Equipment

  • 1 Large cooking pot

Ingredients

  • 3 cups boiled white beans
  • 1 cup finely chopped white onion
  • 1 cup chopped celery
  • 1 cup chopped carrot
  • 3-4 garlic cloves minced
  • 3 cups baby spinach
  • 2 tablespoons fresh lemon juice adjust to taste
  • ½ cup roughly chopped fresh parsley/ cilantro
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • ½ teaspoon chili flakes adjust to taste
  • Salt to taste
  • Ground black pepper to taste
  • 1 tablespoon olive oil
  • 3 cups vegetable stock
  • 1 cup coconut milk

Instructions

  • Take around ½ a cup of cooked beans in a bowl and mash to make a smooth paste. Keep the paste aside.
  • Heat oil in a pot. Add onion, celery, and carrot. Saute on a medium flame for 6-7 minutes.
  • Add minced garlic, chili flakes, oregano, and thyme. Saute for about a minute.
  • Add vegetable stock, boiled beans, mashed beans, salt, and pepper. Boil for around 6-7 minutes or until the soup starts to thicken.
  • Add baby spinach and whisked coconut milk. Stir continuously for a minute and then cook for a few more minutes i.e. until the spinach leaves get wilted.
  • Switch off the stove. Add lemon juice while stirring the soup continuously.
  • Garnish with chopped parsley/ cilantro and enjoy!

Video

Notes

  1. Any type of white bean can be used to make this soup.
  2. Add lemon juice only after switching off the stove and keep stirring for a while after adding it otherwise coconut milk may curdle.
  3. If you have cooked white beans at home, don't discard the water in which it was cooked. Instead, mix it with vegetable stock and use it in the recipe for a creamier soup.
  4. You may adjust the quantity of vegetable stock depending upon your soup consistency preference.
  5. More recipe tips and tricks are given in the post above, please follow them to make this recipe.

Nutrition

Calories: 386kcal | Carbohydrates: 48g | Protein: 16g | Fat: 16g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 791mg | Potassium: 1301mg | Fiber: 12g | Sugar: 6g | Vitamin A: 8670IU | Vitamin C: 26mg | Calcium: 212mg | Iron: 9mg