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This Creamy Vegan White Bean Soup and Sautéed Broccolini is the perfect comfort in a bowl situation. Filled with delicious herbs and spices, made with cauliflower and white kidney bean, and topped with easily sautéed broccolini, this soup is quite a healthy meal and uses mostly pantry staple ingredients to get the job done. Super easy to make, all-vegan + gluten-free.

Creamy Vegan White Bean Soup and Sautéed Broccolini [Vegan, Gluten-Free]

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Cooking Time


Ingredients You Need for Creamy Vegan White Bean Soup and Sautéed Broccolini [Vegan, Gluten-Free]

  • 2 15 ounce cans of cannellini beans, drained and rinsed
  • 1 medium cauliflower head (about 1 pound)
  • 1/2 cup cashews, soaked overnight
  • 1 tablespoon extra virgin olive oil
  • 2 garlic cloves, minced
  • 3 cups low-sodium vegetable broth
  • 1 teaspoon sea salt
  • 1 teaspoon black pepper
  • 1/2 teaspoon turmeric
  • 1 tablespoon dried oregano
  • 1 teaspoon dried parsley
  • Sautéed broccolini

How to Prepare Creamy Vegan White Bean Soup and Sautéed Broccolini [Vegan, Gluten-Free]

  1. In a medium skillet on medium-high heat, add 1 tablespoon of extra virgin olive oil. Once heated, add rinsed broccolini (shortened stems and all) and let cook on one side. Gently squeeze half a lemon and season with salt + black pepper to taste. Gently toss on the opposite side and continue tossing until fully wilted and darkened in color (dark green). Once cooked through, remove from heat.
  2. Add 1-2 tablespoons of olive oil to the dutch pot on medium-high heat.
  3. Add in the garlic, and Sauté for 1-2 minutes until slightly softened and fragrant.
  4. Add the cauliflower and veggie broth and bring to a boil. Once it begins to boil, reduce heat to low and let simmer until the cauliflower has softened, about 10 minutes.
  5. Once cooked and softened, add the soaked cashews and 1/2 of the white beans, cooking for another 5 minutes.
  6. Using a hand blender, blend everything until fully smooth. If you don't have a hand blender, carefully add the cooked cauliflower (along with little stock), beans, and cashews into a high-powered blender, blending until smooth and creamy.
  7. Once smooth, increase the heat to medium-high and allow the soup to bubble a bit. Stir in seasonings and remaining white beans.
  8. Reduce heat again, and let simmer for another 10-15 minutes, until beans are soft.
  9. Once done, remove from heat and serve immediately into prepared bowls and top with sautéed broccolini.
  10. Enjoy with homemade garlic bread or crackers.
  11. Bon Appetit!
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- Greens: Instead of broccolini, you can sauté kale or spinach as substitutes. - Storage: Leftovers can be stored in a tightly sealed container in the refrigerator for up to 3 days for optimal freshness. It can also be frozen for 4-6 months. To defrost, simply place soup in the fridge overnight or at room temperature before reheating on the stovetop to serve. - Turmeric: While adding turmeric is optional; it has benefits: powerful medicinal properties, natural anti-inflammatory ingredients, increases antioxidant activity in the body, and more. - Soaked Cashews: Add cashews to a bowl, add with fresh cold water and cover with plastic wrap and let sit at room temp overnight. If soaking for 3-4 hours, add cashews to the cup and cover with boiling water instead.

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