Frequently asked questions
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Ingredient notes and substitute suggestions
Cannellini beans: Home cooked or canned both are fine. If using canned beans, I would recommend rinsing them before using. Also, I have used cannellini beans but any type of white bean can be used in this recipe.Baby spinach: Roughly chopped regular spinach can also be used, just cook it for a slightly longer period.Vegetables: I have used carrots, celery, and onion. You can also add more vegetables like green peas, French beans, broccoli, etc.Seasoning: Feel free to use seasoning of your choice to flavor the soup. If you don’t want any hint of heat skip chili flakes. If you want to make it spicy, add more chili flakes or finely chopped chili peppers.Coconut milk: Coconut milk makes cannellini bean soup very creamy but if you don’t like coconut milk, either skip milk completely or use another dairy free milk like cashew or almond milk.
Step 2: Add finely chopped onion, carrot, and celery. Step 3: Saute for 6-7 minutes or until the vegetables are cooked but still crunchy Step 4: Add minced garlic. Step 5: Add thyme, oregano, and chili flakes. Saute for about a minute. Step 6: Add vegetable stock to the pot. Step 7: Take around half a cup of cooked beans in a bowl and mash to make a paste. Step 8: Add boiled beans to the pot. Step 9: Also, add the mashed beans paste. Step 10: Next, add salt and pepper. Step 11: Mix everything and boil for another 6-7 minutes. Step 12: Add around 3 cups of baby spinach. Step 13: Mix everything. Step 14: Add whisked coconut milk. Step 15: Stir continuously for about a minute so that the milk doesn’t get curdled. Step 16: Cook until the spinach leaves get wilted and then switch off the stove. Step 17: Add lemon juice and mix. Step 18: Garnish with roughly chopped parsley or cilantro. Enjoy your hearty Cannellini bean soup! To reheat, either microwave for a few minutes or heat on the stovetop until piping hot.
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