Creamy White Bean Dumpling Soup

This creamy white bean soup with soup dumplings is so hearty and comforting. This recipe combines the flavors of spices like thyme, and bay leaves with a good soup base of carrots, celery, garlic, onions, and all that good stuff. The dumplings are easy to make and really make this soup more filling and delicious. 

Why you’ll love these soup dumplings and white bean soup: 

• Easy Prep: Prep this recipe in only 15-minutes and have it ready to serve in less than an hour 
• Filling: The beans combined with the dumplings really make for a bowl of soup that will fill you right up 
• Creamy: I love the texture of this soup. The soup is blended and the combination of beans and veggies really makes it so creamy 

Ingredient Notes: 

White Beans: White beans are highly nutrient dense. They are high in fiber and protein, and really promote fullness that helps you stay full without overeating. 

Dumplings: People always think dumplings will be complicated to make, but they really aren’t and take only really, easy-to-find ingredients to pull together. These dumplings are good plopped into other soup recipes as well. 

Herbs: Don’t skip the good-quality herbs in your dumplings to really add a pop of flavor.

How do you make creamy white bean soup?

1. Start by making the dough.  Combine your flour, baking powder, sea salt, and herbs. Create a well in the center of your flour mixture and pour oil and warm water into the middle.  Using a spatula fold together until sticky and well combined.  It will be wet and sticky but this is what you’re looking for. Form into a ball and place a tea towel on top and let it rest while you make your soup.
2. Heat a large pot on medium.  To the pot add olive oil, onions, carrot, and celery. Cook for 5-7 minutes until translucent and fragrant.  To the pot, add the garlic, seasoning, fresh herbs, spices, and bay leaf. Stir till combined and coated.
3. To the pot, add the beans.  Brown for 5 minutes.
4. Add the vegetable stock and increase heat to high.  Bring to a boil and simmer for 15 minutes.
5. Before blending, add lemon juice.
6. Transfer half the soup to a high-speed blender and blend till smooth.  Return the blended soup into the pot and stir till combined. Heat on medium heat.

How do you make soup dumplings?

1. Grab your dough mixture and using a tbsp. begin scooping little balls and dropping them into the soup.  It’s not an overly fancy or particular process, just make sure you’re using a tbsp. Cook for around 5 minutes, flipping the dumplings gently if needed, before removing them from heat.

Expert Tips & FAQ: 

Sweat Your Veggies: Sweat your vegetables out on a lower heat than blasting them on high heat, this helps with the flavor as well.

Get Creative: Switch up the vegetables in this recipe to whatever you have in your fridge – throw in kale, broccoli, squash, etc.

Storage: This will last in the fridge in a tightly sealed container for up to 1 week. This soup is also freezer-friendly in a tightly sealed container for up to 2 months. I advise eating all the dumplings and then when you go to reheat cook more dumplings. Make sure to always let the soup cool completely before sealing and adding it to the fridge or freezer.

Can I eat this soup without dumplings? 100% it’s delicious on its own too! 

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What other soup recipes can I put dumplings in? Check out my vegetable soup recipe with dumplings , you can swap out the tortellini in this recipe with dumplings, or the gnocchi in this recipe. 

Other Soup Recipes You’ll Love: 

• Easy Vegan Potato Leek Soup
• Vegetable Soup with Vegan Dumplings
• Winter Vegan Pot Pie
• Vegan Broccoli Cheese Soup

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Creamy White Bean Soup with Soup Dumplings

5 from 5 votes

This creamy white bean soup with soup dumplings is everything you need in a hearty, and filling bowl of soup and more.

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Prep Time 15 minutes mins

Cook Time 40 minutes mins

Total Time 55 minutes mins

Course Vegan Meals

Cuisine Mediterranean-Inspired

Servings 4

Calories 312 kcal

Ingredients

  

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For the soup:

• 1 tbsp olive oil
• 1 large yellow onion diced
• 3 medium-sized carrots diced
• 3 ribs of celery diced
• 3 garlic cloves diced
• 1 tsp sea salt
• 1/2 tsp black pepper
• 1 tbsp. fresh thyme finely chopped
• 2 bay leaves
• 3 cups white bean of choice strained and rinsed
• 900 mL vegetable stock
• Juice of half of a lemon

For the dumplings:

• 1 cup all-purpose flour
• 1 tsp baking powder
• 3/4 tsp salt
• 1 tsp fresh thyme
• 1/4 tsp cracked pepper
• 2 tbsp olive oil
• 1/2 cup warm water

Garnish:

• garnish with fresh parsley or fresh thyme and olive oil optional

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Instructions

 

• Start by making the dough.  Combine your flour, baking powder, sea salt, and herbs. Create a well in the center of your flour mixture and pour oil and warm water into the middle.  Using a spatula fold together until sticky and well combined.  It will be wet and sticky but this is what you’re looking for. Form into a ball and place a tea towel on top and let it rest while you make your soup.
• Heat a large pot on medium.  To the pot add olive oil, onions, carrot, and celery. Cook for 5-7 minutes until translucent and fragrant.  To the pot, add the garlic, seasoning, fresh herbs, spices, and bay leaf. Stir till combined and coated.
• To the pot, add the beans.  Brown for 5 minutes.
• Add the vegetable stock and increase heat to high.  Bring to a boil and simmer for 15 minutes.
• Before blending, add lemon juice.
• Transfer half the soup to a high-speed blender and blend till smooth.  Return the blended soup into the pot and stir till combined. Heat on medium heat.
• Grab your dough mixture and using a tbsp. begin scooping little balls and dropping them into the soup.  It’s not an overly fancy or particular process, just make sure you’re using a tbsp. Cook for around 5 minutes, flipping the dumplings gently if needed, before removing them from heat.
• Garnish with more fresh thyme and olive oil.

Notes

Don’t skip the good-quality herbs in your dumplings to really add a pop of flavor.

Sweat your vegetables out on a lower heat than blasting them on high heat, this helps with the flavor as well.

Switch up the vegetables in this recipe to whatever you have in your fridge – throw in kale, broccoli, squash, etc.

This will last in the fridge in a tightly sealed container for up to 1 week.

This soup is freezer-friendly in a tightly sealed container for up to 2 months. I advise eating all the dumplings and then when you go to reheat cook more dumplings.

Always let the soup cool completely before sealing and adding it to the fridge.

Nutrition

Serving: 4 | Calories: 312kcal | Carbohydrates: 43.2g | Protein: 10.7g | Fat: 12.4g | Saturated Fat: 1.6g | Polyunsaturated Fat: 1.3g | Sodium: 1697.2mg | Fiber: 11.1g | Sugar: 9g

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