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overhead image of a healthy vegan veggie soup

Brothy White Bean and Bok Choy Soup

A simple white bean and bok choy veggie soup, with a savory brothy base. Perfect to warm you up on a cold day.
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Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Course: Appetizer, Main Course, Side Dish, Soup
Cuisine: American
Diet: Vegan
Keyword: Autumn Recipe, Vegan Dinner, Vegan Soup
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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