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5 from 5 votes

Simple Vegan Creamy Garlic Butter Bean Soup

Super fast and easy, garlicky, creamy butter bean noodle soup with baby kale.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Main Course, Soup
Servings: 6
Calories: 241kcal
Author: Lauren Boehme

Ingredients

  • 6 Ounces Noodles, cooked according to pkg. directions
  • 2 Tablespoons Olive oil
  • 12 Cloves Garlic, finely chopped
  • 1/2 a Sweet onion, diced
  • 1 Large Carrots, diced
  • 2 Stalks of Celery, diced
  • 2 Cans(15oz) each Butter beans, drained and rinsed
  • 1 Sprig Fresh thyme
  • 2 Fresh bay leaves(dried are fine too)
  • 1 Sprig Fresh oregano
  • 4 Cups Vegetable broth
  • 2 Cups Vegan heavy cream, I used Country Crock Plant Cream*
  • 1/2 Cup Vegan Parmesan, I used Follow Your Heart
  • 2 Cups Baby kale
  • Salt and Pepper to taste

Instructions

  • Once you have cooked your noodles, drain them and set aside. I like to drizzle a bit of olive oil onto the noodles so they don't stick together.
  • Heat the olive oil on medium high in a large soup pot.
  • Add the garlic, onion, carrots and celery to the pot. Sauté, reducing heat as needed, until the onion is translucent. About 2-3 minutes.
  • Pour the butter beans into the pot and stir to combine. Season with a pinch of salt and pepper. Sauté for 1-2 minutes.
  • Put the fresh herbs into the pot.
  • Pour the vegetable broth into the pot and stir. Add another pinch of salt and pepper.
  • Bring to a simmer, reduce heat to medium low and let simmer for about 10-15 minutes.
  • Remove the fresh herbs from the pot and discard.
  • Pour the vegan cream and the vegan cheese into the pot. Stir to combine.
  • Bring back to a simmer and then reduce heat back to medium low, letting it simmer for 1-2 minutes.
  • Add the baby kale to the pot and stir it into the broth, letting it wilt.
  • Pour your cooked noodles into the pot, stir and let the soup simmer for a few more minutes to make sure the noodles are nice and hot again.
  • Taste and adjust seasonings. I usually need more salt and pepper, but just season to taste.
  • Serve immediately. If you want to prep ahead, just add the cooked noodles and kale right before serving.

Video

Notes

*If you don't want to use vegan cream, cashew cream works great, I also like coconut cream in this soup, but it will have a bit of a coconut taste. 

Nutrition

Calories: 241kcal | Carbohydrates: 35g | Protein: 8g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 7mg | Sodium: 815mg | Potassium: 257mg | Fiber: 3g | Sugar: 9g | Vitamin A: 4794IU | Vitamin C: 24mg | Calcium: 286mg | Iron: 2mg