White Bean Vegetable Soup Without Tomatoes Recipe

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 both satisfying and nutritious. Whether you're looking for a healthy 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.

I’ve always loved 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 you have on hand, and the combination of white beans and a medley of root vegetables creates a creamy soup texture without the need for any dairy. 

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. It’s also a fantastic way to get more greens, such as kale or baby spinach, into your diet. 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, spicy red lentil soup or my roasted butternut squash and cauliflower soup - yum!

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.
• Black Pepper & Sea Salt: Enhances the overall flavor of the soup. Adjust to taste at the end of cooking.
• 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 and protein. You can substitute with kidney beans or chickpeas if you prefer.
• Kale: Adds a healthy, 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

1. Step 1: 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.
2. Step 2: Add Root Vegetables & Seasoning: Stir in cauliflower, zucchini, diced potato, fresh sage, and minced ginger. Cook for another 5 minutes, stirring frequently.
3. Step 3: 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.
4. Step 4: 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.