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.
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.
Make ahead and store
You can make this recipe ahead of time and store in an airtight container in your fridge for up to 4 days. Reheat using the stove top or microwave.
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!
Equipment
- 1 pot
Ingredients
- 1 splash oil for sauteing
- ½ onion diced
- 1 carrot diced
- 1 celery salk, diced
- 3 cloves garlic chopped
- 6 stems thyme
- 1 stem sage about 6 leaves
- 2 tbsp no chicken base bouillon broth
- 6 cups water
- 2 medium bok choy
- 1 can cannelini beans
Instructions
- Chop the onion, carrot, celery, garlic, and bok choy.
- 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 stem, 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!
