This easy white bean vegetable soup without tomatoes is a comforting, hearty dish perfect for chilly evenings. Made with fresh produce, including leeks, carrots, zucchini, and kale, it’s a simple recipe that’s completely satisfying. Enjoy as an easy dinner option or a simple way to warm up on cold nights, this vegan soup recipe is sure to become a staple in your meal rotation.
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I love making a big pot of homemade soup, especially when the weather starts to cool down. It’s a great way to use up any leftover veggies, and the combination of white beans and a medley of root vegetables creates a creamy soup texture without tomatoes.
Plus, this is one of the best vegetable soups to make ahead and store for those busy weeknights when you want a healthy meal ready to go.
If you're looking for an easy vegetable soup recipe that’s also versatile, this dish is perfect. You can easily swap out veggies or adjust the seasoning to your taste. Enjoy this soup with a side of crusty bread, gluten-free of course, or serve it as a light, healthy side dish for lunch or dinner.
I have a few soup recipes that I love. Try my creamy kidney bean mushroom soup, mushroom potato soup, or my white bean chicken chili soup! None of these soups have tomatoes, and all of my soups are one pot recipes – all you need is a dutch oven and some simple ingredients for a comforting meal the whole family will love.
For more cozy and warming soups try my creamy yellow split pea soup with turmeric, and roasted butternut squash and cauliflower soup - yum!
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Why You'll Love This Recipe
- Hearty and satisfying: This creamy vegetable soup has a rich, comforting texture thanks to a mix of fresh vegetables, white beans, and a hint of fresh herbs.
- Versatile and simple: This is an easy homemade vegetable soup you can customize with different veggies of your choice, such as green beans or sweet potatoes. It’s also a great way to use up any fresh produce you have on hand.
- Great for meal prep: This soup is perfect for making ahead of time. It stores well, and the flavors get even better after a day or two, making it an ideal option for meal prep or quick, ready-to-heat lunches during the week.
Recipe Ingredients
You'll need the following ingredients to make vegetable soup without tomatoes:
Ingredient Notes:
- Extra virgin olive oil: Adds a depth of flavor while sautéing the vegetables. Swap with avocado oil for a more subtle taste.
- Leeks or onion: Leeks bring a mild, sweet flavor. If you prefer, use a yellow onion or white onion instead.
- Carrots & celery: Essential for a flavorful soup base. You can also add diced parsnips for extra sweetness.
- Cauliflower: Adds texture and a bit of creaminess when blended.
- Zucchini: Contributes a subtle, fresh flavor. Feel free to substitute with diced green beans for a bit of crunch.
- Potato: Use a starchy potato like a russet for a creamier texture or red potatoes for a waxy bite.
- Fresh sage & ginger: These fresh herbs add warmth and depth to the flavor of the soup.
- Vegetable broth: Use low-sodium vegetable broth or switch to chicken broth for a non-vegan version.
- White beans: Cannellini beans add creaminess. You can substitute with kidney beans or chickpeas if you prefer.
- Kale: Adds a leafy green element. Swap with baby spinach or bok choy for a different texture.
- Lemon juice: Brightens the flavor at the very end, balancing the earthiness of the root vegetables.
See recipe card below for all ingredients and quantities
How to Make White Bean Vegetable Soup Without Tomatoes
- Sauté the Vegetables: In a large soup pot, heat olive oil over medium-high heat. Add leeks (or onion), carrots, celery, salt, and black pepper. Cook for about 5 minutes until the vegetables soften.
- Add Root Vegetables & Seasoning: Stir in cauliflower, zucchini, diced potato, fresh sage, and minced ginger. Cook for another 5 minutes, stirring frequently.
- Simmer the Soup: Pour in the vegetable broth and add the white beans. Bring to a boil, then reduce the heat and let it simmer for 15 minutes or until the vegetables are tender.
- Finish with Kale & Lemon: Stir in the chopped kale and let it wilt. Remove from heat and add a splash of lemon juice. Adjust the seasoning as needed, and garnish with fresh parsley, cilantro, or crushed red pepper flakes.
Expert Tips
- Layer the flavors: Start by sautéing the leeks, carrots, and celery to build a flavorful base. This helps develop the depth of flavor that makes this soup so comforting.
- Adjust consistency: Use an immersion blender to partially blend the soup for a thicker, creamier texture, or leave it chunky if you prefer more bite.
- Cook with care: When simmering the soup, keep it at medium-low heat to let the flavors meld together without boiling, which can cause the vegetables to become mushy.
Common Questions
Yes! To make this soup in a slow cooker, sauté the leeks, carrots, and celery in a pan first, then add all the ingredients to the slow cooker. Cook on low for 6-8 hours or high for 3-4 hours.
You can use baby spinach, collard greens, or even a mix of leafy greens for added flavor and nutrients.
To thicken the soup, use a potato masher to mash some of the vegetables, or let it simmer uncovered for a few extra minutes to reduce the liquid. Or, use an immersion blender to give it a creamier consistency without puréeing it entirely.
Serving Suggestions
- Crusty bread: Serve with a slice of warm crusty bread to soak up the delicious broth. I use gluten-free bread with this hearty soup.
- Perfect pairing: Pair this soup with a simple side salad like this crunchy kale salad or this kale mango salad, or a grilled sandwich for a satisfying lunch or dinner.
- Grains & more: Add cooked quinoa or a handful of wild rice for more texture, or top with a dollop of creamy coconut milk for added richness.
- End on a sweet note: Serve this easy soup with an even better treat: my chocolate peanut butter rice crispy treats, a slice of this amazing peanut butter pie, or these banana pecan muffins! They’re all delicious, and easy to make!
Storage Tips
- Refrigerator: Store leftover soup in an airtight container in the fridge for up to 4 days. This easy vegetable soup tastes even better the next day as the flavors meld together.
- Freezer: Transfer cooled soup to a freezer-safe container and freeze for up to 3 months. Thaw overnight in the fridge before reheating.
- Reheating: Gently reheat the soup on the stove over medium heat until warmed through, or microwave in 1-minute intervals, stirring in between.
More Recipes With White Beans
📖 Recipe
Vegetable Soup Without Tomatoes
Equipment
- 1 large pot or Dutch oven
Ingredients
- 2 tablespoon extra virgin olive oil
- 2 leeks, white part only, chopped (or 1 large onion)
- 2 medium carrots, chopped
- 2 celery stalks, chopped
- ½ teaspoon fine sea salt
- ¼ teaspoon black pepper
- 1 cup (100 grams) coarsely chopped cauliflower
- 2 medium zucchini, diced
- 1 large potato, diced (peeled or unpeeled)
- 2 tablespoons chopped fresh sage
- 2 tablespoons minced fresh ginger
- 8 cups (16 ounces) low-sodium vegetable broth
- 1 14-ounce can cannellini beans
- 6-8 kale leaves, chopped
- 1 lemon, juiced
- Garnish with fresh parsley, cilantro or crushed red pepper flakes.
Instructions
- In a large soup pot, heat olive oil over medium-high heat. Add leeks (or onion), carrots, celery, salt, and black pepper. Cook for about 5 minutes until the vegetables soften.2 tablespoon extra virgin olive oil, 2 leeks, white part only, chopped (or 1 large onion), 2 medium carrots, chopped, 2 celery stalks, chopped, ½ teaspoon fine sea salt, ¼ teaspoon black pepper
- Stir in cauliflower, zucchini, diced potato, fresh sage, and minced ginger. Cook for another 5 minutes, stirring frequently.1 cup (100 grams) coarsely chopped cauliflower, 2 medium zucchini, diced, 1 large potato, diced (peeled or unpeeled), 2 tablespoons chopped fresh sage, 2 tablespoons minced fresh ginger
- Pour in the vegetable broth and add the white beans. Bring to a boil, then reduce the heat and let it simmer for 15 minutes or until the vegetables are tender.8 cups (16 ounces) low-sodium vegetable broth, 1 14-ounce can cannellini beans
- Stir in the chopped kale and let it wilt. Remove from heat and add a splash of lemon juice. Adjust the seasoning as needed, and garnish with fresh parsley, cilantro, or crushed red pepper flakes.6-8 kale leaves, chopped, 1 lemon, juiced, Garnish with fresh parsley, cilantro or crushed red pepper flakes.
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Notes
- Adjust Consistency: Use an immersion blender to partially blend the soup for a thicker, creamier texture, or leave it chunky if you prefer more bite.
- Cook with Care: When simmering the soup, keep it at medium-low heat to let the flavors meld together without boiling, which can cause the vegetables to become mushy.
- Store leftover soup in an airtight container in the fridge for up to 4 days. This easy vegetable soup actually tastes even better the next day as the flavors meld together.
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