30-Minute Vegan Albanian White Bean Soup
This humble white bean soup captures the essence of Albanian home cooking, built on a soffritto base of onion, celery, carrot and red bell pepper. Navy beans provide creamy texture and plant-based protein, while tomato paste and fresh tomatoes add subtle acidity and depth. Garlic salt, chili powder and pepper create warmth without heat. The soup is naturally vegan, naturally comforting, and ready in under 30 minutes. Perfect for weeknight dinners, meal prep, or cold-weather lunches. What sets this version apart is its simplicity and restraint—no stock, no cream, just vegetables and beans coaxing flavor from each other. The long simmer allows beans to soften further and seasonings to meld, creating a cohesive bowl that tastes far more substantial than its ingredient list suggests.
Ingredients
- 1 tablespoon olive oil
- 2 tablespoon onion, minced
- 2 tablespoon celery, sliced
- 2 tablespoon carrot, grated
- 2 tablespoon red bell pepper, minced
- ½ teaspoon garlic saltminced garlic + salt1/2 tsp garlic salt = 1/4 tsp garlic + 1/4 tsp saltseasoning
fresher garlic note
- ⅛ teaspoon chili powder
- ⅛ teaspoon pepper
- 1 teaspoon tomato paste
- ½ cup water
- ¼ cup tomato, chopped
- 1 can (30 ounces) navy bean, drainedcannellini bean1:1bean
similar creaminess
Instructions
- 1
Heat olive oil in a pot over medium heat.
- 2
Add minced onion, sliced celery, grated carrot and minced red bell pepper. Cook until translucent, stirring occasionally.
- 3
Add garlic salt, chili powder and pepper.
- 4
Stir in tomato paste until combined.
- 5
Pour in water and chopped tomatoes.
- 6
Add drained navy beans.
- 7
Simmer for 15 minutes, stirring occasionally. Add more water if needed.
Tips
Mince vegetables finely and keep them roughly equal in size so they cook evenly and distribute flavor throughout the broth without overwhelming any single bite.
If soup becomes too thick during simmering, add water in small increments rather than all at once, tasting as you go to maintain the intended balance.
Toast the spices briefly in the hot oil before adding vegetables to deepen their flavor and prevent raw spice taste in the finished soup.
Good to Know
Refrigerate in airtight container up to 4 days. Freezes well up to 3 months; reheat gently adding water if needed.
Make through step 6, cool and refrigerate up to 2 days before simmering. Or fully prepare, cool and freeze.
Ladle into bowls. Pair with crusty bread, olive oil drizzle, fresh parsley, or lemon wedge on the side.
Common Mistakes
Do not skip the translucent stage for vegetables to avoid raw onion bite in finished soup.
Do not add all water at once to avoid overshooting soup consistency; add incrementally during simmer.
Do not use canned beans without draining to avoid excess sodium and starchy liquid.
Substitutions
similar creaminess
fresher garlic note
FAQ
Can I use dried beans instead of canned?
Yes. Soak 1/2 cup dried navy beans overnight, drain, then simmer in fresh water 45-60 minutes until tender before proceeding with recipe. Adjust final water amount based on liquid remaining after bean cooking.
What if I don't have garlic salt?
Substitute 1/4 teaspoon minced fresh garlic plus 1/4 teaspoon fine sea salt. Add garlic with other seasonings in step 3. Fresh garlic will provide brighter flavor than garlic salt.
How long does this soup keep refrigerated?
Store in airtight container up to 4 days. Soup thickens as it cools; thin with water or vegetable broth when reheating. Freezes up to 3 months in freezer-safe containers or bags.