Vegan White Bean Soup

This is a substantial country soup from Tuscany. It will fill anyone on a cold day.


  • 1 16-oz. can cannellini beans
  • 2 Tbsp olive oil
  • 1/2 medium onion, finely chopped
  • 2 cloves garlic, finely chopped
  • 1 carrot, finely chopped
  • 1 stick celery, finely chopped
  • 2 medium tomatoes, peeled and finely chopped
  • 1 tsp fresh thyme leaves or 1/2 tsp dried
  • 3 cups boiling water
  • salt to taste


  1. Puree about three-quarters of the beans, adding a little water if necessary, to create a smooth creamy paste.
  2. Heat oil in a medium pan. Stir in the onion and cook until it softens. Add the carrot and celery. (you may like to sweat the carrots and celery in a tiny amount of oil before hand) Cook for five minutes, stirring frequently, until softened but not browned.
  3. Stir in the tomatoes, garlic and thyme. Cook for 6-8 minutes more, stirring often.
  4. Pour in the boiling water. Use more for a runnier soup. Stir in the beans and the bean puree. Season with salt. Simmer 10-15 minutes. Serve in individual bowls and sprinkle over a little olive oil.


Try using borlotti beans. If you are planning on using dried beans cook them first, with a bay leaf for added flavor.


Hi, my name is Jason and I am a vegan with a keen interest in plant-based diet and nutrition. This site was set up to help me explore the research, facts, and myths about veganism. Please feel free to contact me if you have any comments, questions or suggestions.

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