Easy Vegan White Bean Soup

Name: Easy Vegan White Bean Soup
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 4 servings
Cuisine: American

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"This easy weeknight white bean soup has veggies and creamy white beans simmered together to make a hearty soup perfect for chilly nights."

-- @allthingsnice

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Prep time: 15mins

Cook time: 1hr

Recipe Card

4 15 ounce cans White Beans (I used 2 great northern, 1 cannellini and 1 navy)
4 cups low sodium Vegetable stock
2 tbsp Olive oil
1/2 cup White wine (I used a dry sauvignon blanc)
1 1/2 cups Water
5 diced Carrots
3 diced Celery stalks
1 diced Yellow onion
2 cloves of Garlic
1 tbsp Tomato paste
2 Bay leaves
3 sprigs of Thyme
2 teaspoon TJ's Vegan Chicken-less Seasoning (omit if you are not close to a TJ's, it will still be delicious)
2 teaspoon or to taste Salt
1 teaspoon Pepper

Step 1
Heat olive oil in a large dutch oven and add onions, carrots and celery and cook over medium to low heat for 5-7 mins to soften the vegetables. Season with salt and pepper and add some chili flakes if desired.
Step 2
Add in the garlic and cook another minute then add in the drained and rinsed white beans and cook for about 3 mins stirring constantly to break down some of the beans as this will thicken your soup and bring flavor into the beans.
Step 3
Add the tomato paste and stir another minute before adding the white wine to deglaze your pot and scrape up any bits stuck to the bottom.
Step 4
Add the vegetable stock, bay leaves, thyme and bring to a boil, then reduce the heat and cover and cook 45 mins checking every 10 mins to adjust liquid and add water depending on how thick you want your soup. I usually add 1.5 cups.
Step 5
Remove bay leaves, season with salt and pepper to your preference and serve with crispy bread to dip.