This creamy white bean soup is the perfect cozy meal to enjoy in the cooler weather months. It'd so simple to make and tastes way better than any soup from a can! If you're craving a plant-based version of chicken noodle soup, give this simple and delicious Vegetable White Bean and Rice Soup a try.
Vegetable White Bean and Rice Soup Ingredients
- Olive Oil: Used to sauté the vegetables
- Onion: Gives this vegetable white bean and rice soup lots of flavor.
- Garlic: Gives this vegetable white bean and rice soup lots of flavor.
- Veggies: The vegetables used in this soup are carrots, broccoli, and cauliflower.
- White Beans: We use canned white beans in this vegan vegetable and rice soup. Common white beans are great northern beans, navy beans, or cannellini beans.
- Spices: Dried oregano, dried basil, and dried parsley flavor this delicious creamy vegan vegetable soup.
- Water: Use water or low sodium vegetable broth for the liquid portion of this vegan vegetable and rice soup.
- NotMilk: Since this soup is vegan, we a use non-dairy whole milk such as NotMilk. This is how we make the vegan vegetable and rice soup creamy. You may also use any full-fat plant milk such as almond milk or oat milk. Be sure to use unsweetened and unflavored plant-milk. If you are not vegan, regular whole milk will work.
- Rice: In this vegan white bean veggie and rice soup, we use day-old white rice. You can also use wild rice.
How To Make Creamy Vegan Vegetable White Bean and Rice Soup:
Step 1: Bring a medium saucepan with olive oil to medium heat. Once the oil is warm, add the onion and garlic and cook, stirring, for 3-5 minutes (until translucent).
Step 2: Add the chopped carrots, broccoli, and cauliflower. Continue to stir and cook for 5-7 minutes. The veggies will become tender. Add the beans, basil, parsley, and oregano. Mix. Then, add the water or low sodium vegetable broth and the NotMilk. Stir gently and then bring the saucepan to a boil. Once pot it at a boil, reduce the heat to low, cover with a lid, and continue to cook for 20 minutes.
Step 3: Remove the pot from the heat, stir in the rice and serve warm.
Frequently Asked Questions
We use the full-fat plant-based milk, NotMilk, to make this vegan vegetable and rice soup super creamy. If you are not vegan, you may use regular milk.
Yes! This vegan white bean soup is nourishing for the body and soul. It contains vegetables, healthy fats from the olive oil, fiber and protein from the white beans, and carbs from the rice. It's dairy free, vegan, gluten-free, and super delicious!
You can store leftover soup in the refrigerator for 3-5 days or freeze for up to 3-6 months. Simply reheat your cozy soup in the microwave until hot.
Other Vegan Soup Recipes
- Easy Vegan Tomato Basil Soup with Crispy Chickpeas
- Vegan Sweet Potato & Butternut Squash Soup
- Easy & Super Thick Vegan Pumpkin Chili
- Easy Vegan Chili
Vegan Vegetable White Bean and Rice Soup
Equipment
- Medium Saucepan
- Cutting Board
- knife
- spoon
Ingredients
Vegan Vegetable White Bean and Rice Soup
- 1 tablespoon olive oil
- ½ yellow onion, diced
- 1 tablespoon minced garlic
- ½ cup chopped carrots chop into ½ inch pieces
- ⅔ cup chopped broccoli florets chop into ½ inch pieces
- ⅔ cup chopped cauliflower florets chop into ½ inch pieces
- 1 can white beans
- 1 cup water or low sodium vegetable broth
- 1 cup Whole NotMilk
- 1 teaspoon dried basil
- 1 teaspoon dried parsley
- 1 teaspoon dried oregano
- 2 cups cooked day-old white rice or wild rice
Instructions
Vegan Vegetable White Bean and Rice Soup
- Bring a medium saucepan with olive oil to medium heat. Once the oil is warm, add the onion and garlic and cook, stirring, for 3-5 minutes (until translucent).
- Add the chopped carrots, broccoli, and cauliflower. Continue to stir and cook for 5-7 minutes. The veggies will become tender. Add the beans, basil, parsley, and oregano. Mix. Then, add the water or low sodium vegetable broth and the NotMilk. Stir gently and then bring the saucepan to a boil. Once pot it at a boil, reduce the heat to low, cover with a lid, and continue to cook for 20 minutes.
- Remove the pot from the heat, stir in the rice and serve warm.
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