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+ servings

Vegan White Bean and Greens Soup

Nick @ walktoeat
Want to make an easy and healthy vegan soup that uses basic ingredients? Try this vegan white bean and greens soup on a cold day or when you are sick!
5 from 1 vote
Prep Time 10 mins
Cook Time 1 hr 10 mins
Total Time 1 hr 20 mins
Course Appetizer, Soup
Cuisine American
Servings 6
Calories 277 kcal


  • 3 Tbsp. olive oil
  • 2 medium carrots, finely chopped
  • 1 medium onion, finely chopped
  • 2 garlic cloves, minced
  • 1.5 cups dried baby lima beans, cannellini beans, navy beans, or chickpeas, soaked overnight, drained
  • 10 cups water
  • 6 oz. chard, collard, or kale leaves, coarsely chopped (about 1 cup or 1/2 bunch)
  • 1 Tbsp. red wine vinegar
  • Kosher salt
  • Yogurt (or non-dairy yogurt)


  • Heat oil in a large pot or dutch oven over medium heat. Add carrot and onion. Cook, stirring occasionally, until onions are soft and golden brown, about 6-8 minutes.
  • Add garlic and beans. Cook, stirring, until fragrant, about 2 minutes.
  • Add 10 cups of water and bring to a boil. Reduce heat and bring to a simmer. Cook, stirring occasionally until beans are almost fully cooked, 50-60 minutes.
  • Add greens to the pot. Cook until greens are wilted and the beans are fully cooked, 15-20 minutes.
  • Stir in vinegar and season with salt.


Calories: 277kcalFat: 10.1g
Keyword vegan soup, vegan recipe, white bean soup,
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