White Bean Vegetable Soup

White Bean Vegetable Soup

This soup brings me back to skiing as a kid. I would run into the lode and get a big ol bowl of warm soup to warm up my frozen hands hand face.

Whether you’ve just been out skiing or cooking dinner at home after a cozy day, this white bean vegetable soup is wonderfully hearty and has so many wholesome ingredients. I love snuggling up with a big bowl of this and some freshly toasted bread.

White Bean Vegetable Soup

Prep Time15 mins
Cook Time30 mins
Course: Main Course, Side Dish, Soup
Servings: 4 servings


  • 1 cup celery – chopped into 1/4 inch pieces
  • 1 head cauliflower – chopped into florets
  • 1 cup carrots – chopped into 1/4 inch pieces
  • 1 red onion – cut into thin strips
  • 2 cloves garlic – minced
  • ½ tsp red pepper flakes
  • 2 tbsp olive oil
  • 4 cups vegetable broth
  • 2 cups white beans - rinsed
  • 4 stalks thyme
  • 2 bay leaves
  • ½ cup nutritional yeast


  • arugula
  • vegan parmesan


  • In a large pot add the cauliflower, celery, carrots, red onion and olive oil. Saute over medium heat until the veggies soften and start to get slightly brown.
  • Add the garlic, red pepper flakes, vegetable broth, white beans, thyme and bay leaves. Let cook for ~30 minutes stirring periodically. Taste and add salt as needed.
  • Remove the bay leafs and thyme stalks. With a hand blender, blend the soup for about 45 second to blend only some of the content (keeping it chunky).
  • Scoop the soup into 3-4 bowls and add toppings.

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