Hearty White Bean and Mushroom Soup: A Cozy Vegan Delight

This White Bean and Mushroom Soup is the perfect comfort food for chilly days. Packed with plant-based protein, fresh vegetables, and pantry staples, it’s an easy vegan soup that is both nourishing and flavorful. Whether you’re looking for a quick weeknight meal or a hearty lunch, this soup delivers on taste and satisfaction.

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Why This Soup Works

The combination of mushrooms and white beans gives this soup a rich, earthy flavor while keeping it light and nutritious. Mushrooms bring a meaty, umami texture, and the beans add protein and creaminess. Aromatics like garlic and onions infuse the soup with warmth and depth, making it incredibly comforting.

Made mostly from pantry staples, this recipe is a lifesaver for busy days. It’s ready in just over 30 minutes, making it a practical option for weekday dinners. Plus, it can be easily customized with your favorite herbs or mushrooms.

Ingredients You’ll Need

The beauty of this soup is in its simplicity. Most ingredients are pantry staples, and a few fresh vegetables bring the flavors together beautifully. Here’s what you’ll need:

• Olive oil
• Garlic – crushed
• Onion – finely diced (yellow or white works best)
• Mushrooms – thinly sliced (portobello, shiitake, or porcini)
• Vegetable broth – homemade or store-bought
• Cannellini beans – rinsed and drained (or any white beans like navy or Great Northern)
• Fresh thyme – or dried thyme
• Salt and red pepper flakes

These ingredients come together to create a hearty, aromatic, and flavorful soup that feels like it simmered all day, even if it’s ready in half an hour.

Step 1: Sauté Aromatics

Start by heating olive oil in a large pot over medium heat. Add crushed garlic and cook for about a minute to release its aroma. Remove the garlic and add finely diced onions. Sauté until they are soft and translucent, about 7 minutes. This base builds the rich flavor that makes this soup so comforting.

Step 2: Cook the Mushrooms

Once the onions are ready, add the sliced mushrooms to the pot. Cook them for 7–10 minutes, stirring occasionally, until the mushrooms release their moisture and most of the liquid evaporates. The mushrooms should be tender and slightly caramelized, adding depth and umami to your soup.

Step 3: Add Beans and Broth

Next, pour in 4 cups of vegetable broth and add the cannellini beans, fresh or dried thyme, salt, and red pepper flakes. Reduce the heat to medium-low and let the soup simmer for 15 minutes. During this time, the flavors meld together, creating a comforting, well-rounded taste.

Step 4: Blend for Creaminess

For a smoother texture, take 1–2 ladles of soup and puree them in a blender. Return the pureed portion to the pot and stir well. This step adds creaminess without the need for dairy. If the soup is too thick, add another cup of broth and bring it to a gentle boil before removing from heat.

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Why This Soup Is Perfect for Fall and Winter

This White Bean and Mushroom Soup is a seasonal favorite for good reason. The warmth from the aromatic spices, the hearty beans, and the earthy mushrooms make it a soul-satisfying dish. Pair it with fresh bread, a crisp salad, or a warm beverage for a complete meal. It’s also a great make-ahead recipe, perfect for meal prep or a cozy lunch at home.

The soup is versatile: you can add leafy greens, swap the mushrooms for another favorite variety, or even mix in grains like barley or farro to make it more filling. Using homemade vegetable broth will elevate the flavor, but store-bought options work well when time is short.

Storage and Reheating Tips

For best results, consume the soup the day it’s made. If you have leftovers, store them in an airtight container in the refrigerator within two hours of cooking. Reheat on the stovetop or in the microwave, but aim to eat it the next day for optimal taste and texture. The flavors are still delicious, but the texture is best fresh.

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