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Cannellini Bean Soup Recipe (Vegan, Gluten Free, High Protein)

This Cannellini Bean Soup recipe is a rich and creamy lunch, high protein, vegan, and gluten free. Make this soup on the stove top or your Instant Pot or pressure cooker. A healthy and dairy free lunch that is perfect to meal prep or make ahead!  This soup is a cozy and vegetarian soup perfect for cool weather and warm nights.

cannellini bean soup recipe vegan gluten free high protein white bean soup without meat

This post may contain affiliate links. As an Amazon Associate I may earn from qualifying purchases, at no additional cost to you. Thank you for supporting the brands that support The Herbeevore and our beehives!

I absolutely LOVE cooking with cannellini beans, and this cannellini bean soup recipe is a healthy lunch favorite on our homestead! The creamy and hearty flavors makes this the perfect lunch. This easy bean soup is packed full of healthy veggies, but tastes extra decadent with the creamy bean broth. I love soups like this for hearty winter lunches, and this cannellini white bean soup is really simple to meal prep and make ahead for the week.

This Cannellini Bean Soup Recipe is:

  • Creamy
  • Earthy
  • Hearty
  • Healthy
  • Vegan & dairy free
  • Gluten free
  • Made with pantry staple ingredients

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One of the BEST Pantry Staple Bean Soup Recipes

This cannellini bean soup recipe is a fantastic pantry-staple meal!  It uses almost all ingredients you would have in your dry pantry or cupboards – most of which you probably have on hand. Keeping a well-stocked pantry makes it easy to come up with delicious and healthy meals using a few staples you can rotate.  I made a list of my Top 125 Plant-Based Pantry Staples that always keep stocked. And you can check out all my favorite pantry staple ingredients in my Amazon shop here.  By stocking up on healthy whole ingredients you can cook delicious recipes without a trip to the store!

What’s in this Great Northern Soup Recipe with Vegetables?

  • Garlic, Onions, Carrots, Celery, Fresh Parsley- I get all the fresh produce for my recipes from my garden and from Misfits Market – they sell all organic produce at a super discounted price, and it’s purchased direct from the farmers. We get Misfit Market boxes every other week and love picking out our favorite seasonal produce for delivery.  You can get $10 off your first $30 box by clicking here! 
    If you think organic produce is too expensive… think again, and give Misfits Market a look!

 

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Make Great Northern Bean Soup Gluten Free for a Healthy Version

This gluten free great northern bean soup recipe is a simple meal to make without the wheat. I’m all about making recipes gluten free when I can. Gluten free cooking does NOT have to be bland, boring, or flavorless… It’s quite the opposite when done right. By building meals around gluten free pantry staples and swapping in a few wheat-less ingredients you can make healthier meals for you and your family. I made a list of my 125 favorite gluten free pantry ingredients that we use on a weekly basis, and check out all my gluten free recipes here that are on The Herbeevore. These easy and healthy recipes are fantastic meals for everyone at your table.

How do I Make High Protein Soup with Cannellini Beans?

Stove Top Directions

  1. In a large pot, heat the olive oil on low. Add the onion and garlic and sauté for 5 minutes until veggies begin to soften.
  2. Add the carrots, vegetable stock, canned cannellini beans, herbs de Provence, salt, parsley, and crushed red pepper flakes. Bring to a boil, then reduce heat to low. Simmer for 30 minutes until the veggies become soft.
  3. Taste and add salt or additional seasonings as needed. Add more crushed red pepper flakes or hot sauce for spice.
  4. Remove from heat, and pour soup in individual bowls or servings jars and you have a full week of lunches ready! Top with extra chopped parsley for garnish, and serve with a slice of sourdough.

Instant Pot/Pressure Cooker Directions

  1. Set the Instant Pot to Saute Mode, and add the olive oil, onion. and garlic. Sauté for 5 minutes until veggies begin to soften.
  2. Add the carrots, vegetable stock, dried cannellini beans, herbs de Provence, salt, parsley, and crushed red pepper flakes.. Set Instant Pot to Pressure Cook or Manual Mode, and set timer for 40 minutes.
  3. Allow soup to naturally release for 15 minutes, then carefully Quick Release and vent the remaining pressure. Taste and add salt or additional seasonings as needed. Add more crushed red pepper flakes or parsley for flavor.
  4. Turn off Instant Pot, and pour soup in individual bowls or servings jars and you have a full week of lunches ready! Top with extra chopped parsley for garnish, and serve with a slice of sourdough.

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Meal Prep Creamy White Bean Soup For Easy Lunches

This creamy white bean soup is the perfect recipe for healthy homemade meal prep.  I am a huge fan of meal prepping, batch cooking, and making recipes ahead.  I love the convenience of cooking once and being able to enjoy healthy homemade meals during the week when I don’t have time. There’s a whole section of TheHerbeevore.com dedicated to my favorite tried & true meal prep recipes.  With just a little planning and prep, you can have a week’s worth of recipes ready in the time it would take to make one portion.  Just batch cook, divide into individual containers, and place in the fridge or freezer for later!  I also made a list of my favorite meal prep products on Amazon that I use weekly. They make cooking easy peasy.

What Should I Serve with this Vegan White Bean Soup?

vegetarian cannellini bean soup recipe with carrots onions celery parsley herbs de provence salt and pepper

Get the Same Ingredients For This Cannellini Bean Soup with Carrots

I get all the fresh produce for my recipes from my garden and from Misfits Market – they sell all organic produce at a super discounted price, and it’s purchased direct from the farmers. We get Misfit Market boxes every other week and love picking out our favorite seasonal produce for delivery.  You can get $10 off your first $30 box by clicking here! 

If you think organic produce is too expensive… think again, and give Misfits Market a look!

 

As always, if you make this vegan and gluten free cannellini soup recipe be sure to leave me a comment, rate this recipe, and tag me @theherbeevore on Instagram so I can feature you.  I love seeing all your photos of my recipe recreations!

Let’s keep in touch – make sure to sign up for my newsletter to get fresh recipes weekly. And don’t forget to follow over on Pinterest, Instagram , & Twitter– I’d love to connect with you there!  

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Cannellini Bean Soup

The Herbeevore
This Cannellini Bean Soup recipe is a rich and creamy lunch, high protein, vegan, and gluten free. Make this soup on the stove top or your Instant Pot or pressure cooker. A healthy and dairy free lunch that is perfect to meal prep or make ahead!  This soup is a cozy and vegetarian soup perfect for cool weather and warm nights.
5 from 1 vote
Prep Time 5 mins
Cook Time 40 mins
Total Time 45 mins
Course Lunch, Soup
Cuisine American
Servings 8
Calories 246 kcal

Ingredients
  

Instructions
 

Stove Top Directions

  • In a large pot, heat the olive oil on low. Add the onion and garlic and sauté for 5 minutes until veggies begin to soften.
  • Add the carrots, vegetable stock, canned cannellini beans, herbs de Provence, salt, parsley, and crushed red pepper flakes. Bring to a boil, then reduce heat to low. Simmer for 30 minutes until the veggies become soft.
  • Taste and add salt or additional seasonings as needed. Add more crushed red pepper flakes or hot sauce for spice.
  • Remove from heat, and pour soup in individual bowls or servings jars and you have a full week of lunches ready! Top with extra chopped parsley for garnish, and serve with a slice of sourdough.

Instant Pot/Pressure Cooker Directions

  • Set the Instant Pot to Saute Mode, and add the olive oil, onion. and garlic. Sauté for 5 minutes until veggies begin to soften.
  • Add the carrots, vegetable stock, dried cannellini beans, herbs de Provence, salt, parsley, and crushed red pepper flakes.. Set Instant Pot to Pressure Cook or Manual Mode, and set timer for 40 minutes.
  • Allow soup to naturally release for 15 minutes, then carefully Quick Release and vent the remaining pressure. Taste and add salt or additional seasonings as needed. Add more crushed red pepper flakes or parsley for flavor.
  • Turn off Instant Pot, and pour soup in individual bowls or servings jars and you have a full week of lunches ready! Top with extra chopped parsley for garnish, and serve with a slice of sourdough.

Notes

Save Money on Organic Produce!

I get all the fresh produce for my recipes from my garden and from Misfits Market - they sell all organic produce at a super discounted price, and it’s purchased direct from the farmers. We get Misfit Market boxes every other week and love picking out our favorite seasonal produce for delivery.  You can get $10 off your first $30 box by clicking here! 
If you think organic produce is too expensive... think again, and give Misfits Market a look!

Nutrition

Calories: 246kcalCarbohydrates: 34gProtein: 12gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 213mgPotassium: 109mgFiber: 11gSugar: 1gVitamin A: 1728IUVitamin C: 8mgCalcium: 55mgIron: 2mg
Keyword cannellini bean soup recipe, cannellini soup vegan gluten free, cannellini vegetable soup recipe, creamy vegan white bean soup recipe, great northern soup recipe, soup with cannellini beans, soup with great northern beans
Did You Make This Recipe?Tag me @theherbeevore in your photo on Instagram and I'll feature you in my stories!

This post may contain affiliate links. As an Amazon Associate I may earn from qualifying purchases, at no additional cost to you. Thank you for supporting the brands that support The Herbeevore and our beehives!

Posted in American, Dairy Free, Favorites, Gluten Free, High Protein, Lunches, Meal Prep, Soups, The Herbeevore Recipes, Vegan Recipes, Vegetarian Recipes, Winter Recipes

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