Easy Vegan Italian White Bean Bread Soup! Step into a whirlwind of Italian flavors and vegan goodness with  this comforting soup – it’s so tasty, even the nonnas would approve !

Brimming with comforting flavors of Italy, this delectable Easy Vegan Italian White Bean Bread Soup is a wholesome twist on a traditional Italian favorite. In this Whole Food Plant Based adaptation, we’ve reinvented the classic by incorporating WFPB panko (or breadcrumbs) to create a rich, thick texture in the sauce. A harmonious blend of fresh and dried basil infuses the soup with a delightful herbaceous aroma, adding depth and complexity to each spoonful.

Whole Food Plant Based, Vegan, plant based, oil free, refined sugar free, no highly processed ingredients and gluten free.

Hi there, Ameera here!

We were in cozy soup heaven eating this thick and creamy bean soup infused with aromatic Italian herbs. Packed with protein-rich beans, carbolicious pasta, and nourishing veggies, what’s not to love about this wholesome soup.

You gotta give this one a try!

Tips for Success:

• Flavor Profile: This Easy Vegan Italian White Bean Bread Soup is an Italian classic. Traditionally, day-old bread is stirred into the soup with copious amount of olive oil. This recipe is a Whole Food Plant Based nod to the classic recipe. We used WFPB panko (or WFPB breadcrumbs) to thicken the sauce. The Vegan Parmesan Cheese boosts the flavor and adds a luscious savory element that really elevates the flavor. Both fresh and dried basil are used to enrich the herbaceousness.
• Creaminess: This soup is intentionally thick and creamy. You can control the thickness by scaling back (or increasing), the panko/breadcrumbs.
• Bread Crumbs or Panko: If you want to be more traditional, skip the bread crumbs or panko and drop chunks of day-old bread into the soup as you eat it. We tried this recipe both ways and definitely preferred using panko (or bread crumbs) to thicken the soup rather than dropping in chunks of day-old bread.
• Fresh Basil and Dried Basil: We used both fresh basil and dry basil in this recipe. The fresh basil adds a lovely boost of freshness. The dried basil gives additional flavor.
• Vegan Parmesan Cheese: We used our recipe, Vegan Parmesan Cheese. Feel free to use your favorite vegan parmesan cheese recipe.  A generous sprinkle of vegan parmesan cheese on individual servings really elevates this dish.
• Table Salt: If using table salt, you should use less table salt than the amount listed in the ingredients as sea salt crystals are larger than table salt crystals. Since table salt crystals are very fine, less table salt is required to season a dish. We would suggest starting with about 1/4 to 1/2 the amount of sea salt listed. You can always add more salt but cannot take it away. We recommend using sea salt as it is less refined than table salt.

Leftovers and Freezing:

Leftovers will generally keep 4 days in the refrigerator.  Store in a covered container.

This soup freezes well.

Pantry Products:

• 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.
• Sea Salt: Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.

Kitchen Equipment:

• Large, deep skillet (or soup stockpot)

If you try this comforting dish, we would love to know if you enjoy it as much as we do! Please leave us a review! Post a picture on Facebook or Instagram and tag us! We would love to hear from you.

Vegan Italian White Bean Bread Soup

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• Author: Monkey and Me Kitchen Adventures
• Prep Time: 15 Minutes
• Cook Time: 20 Minutes
• Total Time: 35 Minutes
• Yield: 7 Cups 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Italian
• Diet: Vegan

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Description

Brimming with comforting flavors of Italy, this delectable Easy Vegan Italian White Bean Bread Soup is a wholesome twist on a traditional Italian favorite.

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Ingredients

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Base Ingredients:

• 1 medium yellow onion, fine dice
• 1 celery rib, small dice
• 1 medium carrot, small dice
• 2 Tablespoons minced garlic
• 2 Tablespoons tomato paste
• 3 cups water
• 3 cups low-sodium vegetable broth *
• 1 – [ 15 oz. can ] cannellini beans, drained and rinsed
• ¾ cup ditalini (or other small-cut pasta)

Spice/Herb Ingredients:

• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 2 teaspoons dried basil
• 2 teaspoons dried oregano
• 1 Tablespoon dried parsley
• ½ teaspoon dried crushed thyme leaves *
• ¼ to 1 ½ teaspoons sea salt (+/-)
• Pinch to 1/4 teaspoon black pepper (+/-)

Other Ingredients:

• ¼ cup Vegan Parmesan Cheese
• ¼ cup panko or breadcrumbs
• ¼ cup finely chopped fresh basil (loosely packed)
• 1 Tablespoon lemon juice
• Pinch to ¼ teaspoon crushed red pepper

Serving Ideas:

• Crusty bread (or flatbread)
• Generous sprinkle Vegan Parmesan Cheese

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Instructions

1. Place the Spice/Herb Ingredients into a small bowl, mix well, set aside.
2. In a large, deep skillet (or soup stockpot), sauté the onions, celery, and carrot over medium-high heat for approximately 7 minutes to soften. Add a splash of water, if needed to prevent burning.
3. Then add minced garlic and tomato paste, sauté for 1 minute.
4. Next add all the remaining Base Ingredients (except the pasta) and the Spice/Herb Mix, stir well, bring to a boil, then immediately lower to a simmer. Add the pasta, stir well, simmer until the pasta is al dente.
5. Then add all the Other Ingredients, stir well to combine, then simmer for several minutes.
6. Top individual servings with a generous sprinkle of Vegan Parmesan Cheese and use crusty bread as a spoon.

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Notes

*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.   

*Serving:  4 (Makes 7 cups)

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