Easy Vegan White Bean Parmesan Soup! Getting all warm and cozy with this wholesome soup of plant-based goodness.
Flavorful, simple, and oh-so-delicious, this oil-free Easy Vegan White Bean Parmesan Soup is loaded with hearty pasta, creamy beans, rich tomatoes, nutrient-packed greens, and savory spices. Easy to make, this warm comfort food is sure to satisfy everyone at the table.
Whole Food Plant Based, Vegan, plant based, oil free, refined sugar free, no highly processed ingredients and gluten free.
Hi there, Ameera here!
Soup’s on! This recipe was specifically created for Dad! He loves a great soup. He was literally begging for an Italian white bean soup with ditalini, but you can easily use your favorite small pasta (gluten free if needed).
What we love about this soup is it’s simplicity and flavor. Easily adjustable to fit your palette, this soup is a winner. And guess who else loved this soup? Yasmeen! She ate it all up like a champ!
You gotta give this one a try!
Tips for Success:
- Gluten Free Pasta: Gluten free pasta tends to be excessively starchy and can turn the soup to a thick, mirky consistency if added into the soup dry to cook. Regular pasta does not normally do this; however, regular pasta will soak up much of the broth. If using a gluten free pasta (or you want to maintain broth amount), we suggest cooking the pasta separately, then either add to the soup when tender or add the cooked GF pasta to individual soup bowls and then spoon the soup over top and mix in.
- Spinach: Spinach is a natural spice/herb neutralizer. It gives great flavor and mellows out spices and herbs. If you allow it to cook for a long period of time, you may find that you need to ramp up spices and herbs.
- Frozen Spinach: You can use frozen spinach in this soup. We suggest thawing it out, squeezing out the excessive moisture, then start by adding ½ cup at a time until you get the preferred amount of spinach in the soup.
- Vegan Parmesan Cheese: We used our Vegan Parmesan Cheese; however, feel free to use your favorite Vegan Parmesan Cheese. If you wish to reduce or control the fat content of this dish, then replace the 2 tablespoons of Vegan Parmesan Cheese with 2 additional tablespoons of nutritional yeast with the understanding that the flavor will slightly change accordingly.
Leftovers and Freezing:
Leftovers will generally keep for 4-5 days in the refrigerator. Store in a covered container. Reheating can be done on the stovetop, or in the microwave.
This dish can be frozen; however, it is best if served immediately after making or after refrigerating leftovers. Pasta does tend to get a little mushy after freezing.
Pantry Products Used:
- Vegetable Stock: We use Pacific Organic Low Sodium Vegetable Stock. We love this brand because it is Whole Food Plant Based compliant, as it does not contain MSG, has no oil, and does not contain any highly-processed ingredients.
- Tamari: We used San J Tamari Soy Sauce, Gluten Free, Reduced Sodium. You can substitute the tamari with reduced sodium soy sauce, Braggs Liquid Aminos, or Braggs Coconut Liquid Aminos.
Kitchen Products Used:
- Stock pot to cook the pasta (if using GF pasta)
- Enamel/Ceramic lined Dutch Oven or similarly large stock pot
We certainly hope you give this deliciousness a try.Print
Flavorful, simple, and oh-so-delicious, this oil-free Easy Vegan White Bean Parmesan Soup is loaded with hearty pasta, creamy beans, rich tomatoes, nutrient-packed greens, and savory spices.
- 1 medium yellow onion, fine dice
- 2 Tablespoon minced garlic
- 2 cups low-sodium vegetable broth *
- 3 cups water
- 1 Tablespoon reduced-sodium tamari *
- ¼ cup nutritional yeast
- 2 Tablespoons Vegan Parmesan Cheese *
- 1 – [ 14 oz. can ] petite diced tomatoes
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 2 Tablespoons dried minced onions
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon dried parsley
- 1 teaspoon Italian seasoning
- ¼ teaspoon cumin
- ½ to 1 teaspoon sea salt (+/-) *
- Pinch to ¼ teaspoon black pepper (+/-)
- 1/3 cup GF ditalini pasta (or other small pasta type) *
- 3 – [ 15 oz. cans ] cannellini beans, drained and rinsed
- 2 to 3 cups fresh baby spinach
- Place the Spice/Herb Ingredients in a small bowl, mix well, set aside.
- If using gluten free pasta, cook the pasta separately according to package directions, drain and rinse, then add in Step 5. If using regular pasta, you can add the pasta directly into the soup in Step 5.
- In a large ceramic/enamel-lined pot or similar stock pot, add the diced onions, sauté over medium-high heat until the onions are softened, approximately 7 to 9 minutes, stirring periodically to prevent burning. Add a tablespoon or so of water if they start to stick and/or to prevent burning.
- Add the minced garlic, sauté for 30 seconds, then add all the remaining Base Ingredients and Spice/Herb Mix, stir well to combine. Bring the mixture to a boil, then lower to a low-boiling simmer, add the beans, stir to combine. Simmer for 5 minutes, stirring occasionally.
- Then add the pasta and simmer until the pasta is tender.
- Add the baby spinach, stir to combine, simmer for several minutes, then remove from the stove and allow to sit for 5 minutes for the flavors to marry. Serve and enjoy.
*Please reference the blog post for Tips for Success, Pantry Items Used, Storage and Freezing, and Kitchen Products Used.
*Sea Salt: Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.
*Nutritional Information: We use cashews and almonds in our vegan parmesan cheese. If you use a nut/seed free vegan parmesan cheese the total fat will drop significantly.
This post contains affiliate links, and we may receive a very small commission if you purchase through those links at no additional cost to you. Thank you for supporting Monkey and Me Kitchen Adventures! For more information, see our disclosures here.