Mushroom and white bean soup with a garlic crouton

Mushroom and white bean soup with garlic crouton

I think vegan January has truly changed me. I accidentally made this into a vegan soup. I came up with an idea for a white bean soup that I thought could be nice, made it, and then realised it was entirely vegan.

I know! Mad.

I didn’t want to shock you too much, so I made a ridiculously buttery, garlicky crouton to go on the side. You could easily make this vegan too if you wanted to (just use margarine instead of butter), so I went one step further and added a couple of shavings of parmesan too. Much more my style.

Mushroom and white bean soup with garlic crouton

Far from merely being the token bit of cheese that’s pretty much required in everything I make, the parmesan does actually make a great addition to this soup. It goes nice and soft and melty, and combined with the hot, comforting soup and the crunchy garlic crouton… it’s just heavenly.

I can’t believe I just said the word ‘heavenly’, but nothing else would do.

Mushroom and white bean soup with garlic crouton

Of course, the soup would be great on its own too, if you’re trying to be good, or you’re just not really into cheese or garlic bread (who are you and how can I be like you?). It’s such a hearty soup, and it really couldn’t be easier to make.

Like most great recipes, it starts with some onions and garlic. Then you add the mushrooms, and cook until your vegetables are just beginning to caramelise. The spinach and white beans are next, along with some vegetable stock and enough black pepper to make you sneeze for days. A pinch of nutmeg takes it over the edge to pure deliciousness.




Mushroom and white bean soup with garlic crouton

In about twenty minutes’ time, you could be digging into a bowl of hot white bean soup. What are you waiting for?

Mushroom and white bean soup with a garlic crouton
Prep time
Cook time
Total time
Recipe type: Soup
Yield: 2
For the soup
  • 1tbsp oil
  • 1 onion, sliced
  • 2 cloves garlic, minced
  • 200g mushrooms, thinly sliced
  • 1 x 400g tin white beans, drained (240g when drained)
  • 75g fresh spinach, roughly chopped
  • 400ml vegetable stock
  • Black pepper
  • ⅛tsp nutmeg
  • A few shavings of vegetarian parmesan-style cheese, to serve (optional)
For the garlic crouton
  • 1 clove garlic, minced
  • 1tbsp fresh parsley, finely chopped
  • 1tbsp butter or margarine
  • Salt
  • Black pepper
  • 4 slices baguette (~1inch thick)
  1. Heat the oil in a saucepan, and add the onion and garlic. Cook over a medium-low heat for around 5 minutes, until soft and translucent. Add the mushrooms, and cook for a further 5 minutes, until soft.
  2. Add the white beans and spinach, along with the vegetable stock. Season with a generous amount of black pepper and a pinch of nutmeg. Turn the heat up a little to bring to a simmer, and cook for a few minutes until piping hot.
  3. To make the garlic crouton, combine the minced garlic, chopped parsley, butter and salt and pepper in a small bowl, and mix well. Lightly toast one side of each slice of baguette under the grill (broiler), and then turn them over and spread the garlic butter on the un-toasted side. Return to the grill for another minute or so, until golden brown and crispy.
  4. Serve the soup with the garlic croutons, topped with a few shavings of parmesan if desired.

Mushroom and white bean soup with garlic crouton

For another vegan soup recipe, take a look at my Thai green curry spinach soup:

Thai green curry spinach soup


  1. Timaree says

    I’ve got some mushrooms in the fridge and some beans in the pantry. Onions, check. Garlic, check. Oops, no spinach. Hmmm. I wonder if I have something to sub or maybe I should go to the store. This sounds good on a wintry day.

  2. says

    All the ingredients I love – and I’m not vegan! Nice variation could be to give it a short whiz with a stick blender to j…u…s…t thicken part of the ingredients, leaving roughly half intact.
    Lynne Gill recently posted…Turning PagesMy Profile

  3. Cynthia says

    Made this soup last night. Delicious.
    Found your website last week and have made quite a few recipes, all were very good.

  4. says

    This sounds so good…but I can’t help being amused that the ad that came up right under the recipe says, “Add more flavor with Swanson’s Beef Stock”! :-) I’m guessing you don’t control the ads.

    Anyway, I think the small amount of nutmeg in this recipe is a really good idea. I’ll have to try it.

    Here is another vegan soup you might like: Apricot Lentil Soup.
    Becca @ The Earthlings Handbook recently posted…One Brave GirlMy Profile

    • says

      lol!! Whoops… no you’re right, I don’t control them. I totally disagree that beef stock would have more flavour but that is pretty funny haha! Some ad networks let you opt out of certain categories of ad but others don’t – I’ll see if I can find a way to opt out of that one! :)

      Thanks Becca!
      Becca @ Amuse Your Bouche recently posted…Easy homemade refried beansMy Profile

Leave a Reply

Your email address will not be published. Required fields are marked *

CommentLuv badge