I feel like butter beans are all the rage right now. So, if you haven’t tried them yet, hop on the butter bean train. Try this super simple vegan creamy garlic butter bean soup. It’s one of the best ways to eat them imho! This incredibly creamy, comforting soup features, 12, that’s right, 12 cloves of garlic. Those delicious beans, baby kale and noodles. I, like I’m pretty sure everyone else is right now too, have been sick for almost 2 weeks. This soup isn’t makes me feel better!
What You Need For This Garlicky Soup:
- Carrots, Onions, Celery and Garlic: Lots of garlic. These are sautéed first in olive oil.
- Butter Beans: These beans are hearty, creamy and delish.
- Vegetable Broth and Vegan Cream: I used Country Crock Plant Cream.
- Thyme, Bay Leaves and Oregano: I like to use all fresh herbs.
- Baby Kale: You can use regular kale chopped up, but I love to use baby kale for this soup.
- Vegan Parmesan: I used Follow Your Heart Brand.
- Noodles: Any kind of short pasta will work!
This simple vegan creamy garlic butter bean soup is so good, you’ll dream about it. Or like me, you’ll eat a bowl and think, I’m super full. However, then you just keep thinking about how much you want another bowl. The noodles, the creaminess, the kale, those dang butter beans. It is just a big bowl of happiness. Plus, it only takes like 15 to 20 minutes to make!
Why Should You Make This Incredible Cozy Dish?
- It takes no time at all.
- This is one of the best soups I have ever had.
- Everything you need in one dish, protein, veggies, carbs and lots of garlic.
- You can make this soup with or without the noodles. It is so good either way.
- This recipe makes a big pot, so you can feed a hungry crowd.
Simple Vegan Creamy Garlic Butter Bean Soup
Ingredients
- 6 Ounces Noodles, cooked according to pkg. directions
- 2 Tablespoons Olive oil
- 12 Cloves Garlic, finely chopped
- 1/2 a Sweet onion, diced
- 1 Large Carrots, diced
- 2 Stalks of Celery, diced
- 2 Cans(15oz) each Butter beans, drained and rinsed
- 1 Sprig Fresh thyme
- 2 Fresh bay leaves(dried are fine too)
- 1 Sprig Fresh oregano
- 4 Cups Vegetable broth
- 2 Cups Vegan heavy cream, I used Country Crock Plant Cream*
- 1/2 Cup Vegan Parmesan, I used Follow Your Heart
- 2 Cups Baby kale
- Salt and Pepper to taste
Instructions
- Once you have cooked your noodles, drain them and set aside. I like to drizzle a bit of olive oil onto the noodles so they don't stick together.
- Heat the olive oil on medium high in a large soup pot.
- Add the garlic, onion, carrots and celery to the pot. Sauté, reducing heat as needed, until the onion is translucent. About 2-3 minutes.
- Pour the butter beans into the pot and stir to combine. Season with a pinch of salt and pepper. Sauté for 1-2 minutes.
- Put the fresh herbs into the pot.
- Pour the vegetable broth into the pot and stir. Add another pinch of salt and pepper.
- Bring to a simmer, reduce heat to medium low and let simmer for about 10-15 minutes.
- Remove the fresh herbs from the pot and discard.
- Pour the vegan cream and the vegan cheese into the pot. Stir to combine.
- Bring back to a simmer and then reduce heat back to medium low, letting it simmer for 1-2 minutes.
- Add the baby kale to the pot and stir it into the broth, letting it wilt.
- Pour your cooked noodles into the pot, stir and let the soup simmer for a few more minutes to make sure the noodles are nice and hot again.
- Taste and adjust seasonings. I usually need more salt and pepper, but just season to taste.
- Serve immediately. If you want to prep ahead, just add the cooked noodles and kale right before serving.
Video
Notes
Nutrition
This was amazing!!!!!! I loved it and so did my family, can’t wait to make it again. I can honestly say it’s the best soup I’ve ever ever had.
This soup was incredible!! I made it with shell pasta
Your white lasagna soup is a regular meal for me. I’m so excited to try this one!
This was a huge hit in my house!! Super easy, and flavorful. Its a keeper!
Soooooo delicious! I used dried herbs (what I had), bouillon cubes (what I had), only 1 cup country crock vegan cream (added extra water), and dropped the kale (because I forgot to put it in lol). I’m so full and wish I had more room in my stomach for another bowl!
I just made this for dinner (R&W is part of my weekly meal planning every single week) and it’s AMAZING. I didn’t have the noodles listed because I’m in Canada and only the American Walmart carries them,. But bowtie worked great!