A simple white bean and bok choy veggie soup, with a savory brothy base. Perfect to warm you up on a cold day.
Why you'll love this veggie soup recipe
Simple, healthy and tasty! This recipe comes together fairly quickly, just chop a few ingredients, pop open a can of white beans and toss in some broth! It's a great go-to when we're feeling under the weather and don't want to be too involved in the kitchen. For our occasional Florida winters, we love to warm up with a soup, sometimes a creamy roasted veggie soup but other times a brothy soup like this one just hits the spot like a cozy cup of tea.
Ingredients
- cannelini beans
- bok choy (or kale)
- onion
- carrot
- celery
- garlic
- thyme
- sage
- no chicken base bouillon
- oil
How to make a brothy white bean and bok choy soup
- Chop the onion, carrot, celery, garlic, and bok choy. For the bok choy we chopped the bottom half and saved the green tops for later.
- In a large pot over medium high heat, add a splash of oil. Saute the onion, carrot, and celery for a couple minutes.
- Add the garlic, bok choy ends, thyme and sage. Saute for a few more minutes, until aromatic.
- Add the water and broth base. Bring to a boil, then cover and reduce heat to a simmer for 10 minutes.
- Add the can of beans and the rest of the bok choy and continue to cook on a low simmer covered for 10 minutes.
- Remove thyme and sage using tongs. Serve and enjoy!
Recipe tips and variations
- Broth: Our favorite broth to use for this is a vegan no-chicken broth, but feel free to use a vegetable broth of your choice.
- Greens: We used bok choy, but you can substitute for any leafy green, such as spinach or kale.
- Herbs: Fresh herbs add a flavorful touch to any broth. You're welcome to use the fresh herbs you enjoy most. Some people tie the herbs together to make a garnished bouquet (known as a bouquet garni in French), making it easier to remove after.
- Simple: Keep it quick and simple by using canned beans.
How to serve
- Serve as an appetizer to our delicious Chickpea Pot Pie recipe.
- Enjoy as a main dish with some bread for dipping into the savory broth.
- Add toppings such as, red pepper flakes, fresh black peppercorn, lemon or herbs.
- Serve it as a side to a salad with some slices of sour dough bread.
You might also enjoy these soups
We hope you enjoy this recipe. Remember, every step you take towards a plant-based lifestyle is something to be proud of.
Whether you're vegan, trying to eat more plant-based meals, or just here for a delicious recipe -
thank you for being part of the journey with us!
Servings: 4
Calories: 179kcal
Equipment
- 1 pot
Ingredients
- 1 can cannelini beans
- 2 medium bok choy
- ½ onion diced
- 1 carrot diced
- 1 celery stalk, diced
- 3 cloves garlic chopped
- 6 stems thyme
- 1 stem sage about 6 leaves
- 2 tbsp no chicken base bouillon broth
- 6 cups water
- 1 splash oil for sauteing
Instructions
- Chop ½ onion, 1 carrot, 1 celery, 3 cloves garlic, and 2 medium bok choy.
- In a large pot over medium high heat, add 1 splash oil. Saute the onion, carrot, and celery for a couple minutes.
- Add the garlic, bok choy ends (the white part), 6 stems thyme and 1 stem sage*. Saute for a few more minutes, until aromatic.
- Add 6 cups water and 2 tbsp no chicken base. Bring to a boil, then cover and reduce heat to a simmer for 10 minutes.
- Add 1 can cannelini beans and the rest of the bok choy (the leafy green tops) and continue to cook on a low simmer covered for 10 minutes.
- Remove thyme and sage using tongs. Serve and enjoy!
Notes
* Some people tie the herbs together to make a garnished bouquet (known as a bouquet garni in French), making it easier to remove after.
Nutrition
Calories: 179kcal | Carbohydrates: 32g | Protein: 13g | Fat: 3g | Saturated Fat: 0.2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.2g | Sodium: 1803mg | Potassium: 1172mg | Fiber: 11g | Sugar: 7g | Vitamin A: 21430IU | Vitamin C: 194mg | Calcium: 541mg | Iron: 6mg
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