White Bean Soup
This creamy and comforting white bean soup is a nourishing meal packed with flavor and nutrients, perfect for any time of the year.
Discover the delightful taste of our White Bean Soup, a wholesome and hearty dish that embodies the essence of plant-based cooking.
This recipe, available on vegancooking.recipes, showcases the rich flavors of white beans paired with aromatic vegetables and herbs, delivering a satisfying experience in every spoonful.
Ideal for both meal prep and cozy dinners, this soup is not only easy to make but also incredibly nutritious.
What Makes This Recipe Special
- ✓Made with simple, plant-based ingredients that are easy to find
- ✓No animal products - completely vegan and cruelty-free
- ✓Perfect for beginners and experienced cooks alike
- ✓Delicious results that everyone will love, vegan or not
Ingredients & Substitutions
Dried white beans can be substituted with canned white beans (2 cans, drained and rinsed) for a quicker version. Adjust the cooking time accordingly if using canned beans.
Tips & Notes
- •For added flavor, consider adding smoked paprika or a dash of cayenne pepper.
- •You can enhance the soup's creaminess by blending in a cup of cooked potatoes or a splash of coconut milk.
Recipe Variations
- •Add chopped kale or spinach for extra nutrients and color.
- •Incorporate other vegetables like zucchini or bell peppers for variation.
Storage & Freezing
Store leftovers in an airtight container in the refrigerator for up to 5 days. Reheat on the stove or in the microwave before serving.
Frequently Asked Questions
Can I freeze this soup?
Yes, this white bean soup freezes well. Allow it to cool completely, then store in airtight containers for up to 3 months.
What can I serve with this soup?
Serve with crusty whole-grain bread or a fresh salad for a complete meal.
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This creamy and comforting white bean soup is a nourishing meal packed with flavor and nutrients, perfect for any time of the year.
Ingredients
Instructions
- 1
Drain and rinse the soaked white beans. Place them in a large pot and cover with fresh water. Bring to a boil, then reduce heat and simmer until the beans are tender, about 30 minutes. Drain and set aside.
- 2
In the same pot, heat the olive oil over medium heat. Add the diced onion, carrot, and celery. Sauté for about 5-7 minutes, or until the vegetables are softened and the onion is translucent.
- 3
Stir in the minced garlic and cook for an additional 1-2 minutes until fragrant.
- 4
Add the cooked white beans, vegetable broth, bay leaves, thyme, salt, and pepper to the pot. Bring the mixture to a boil, then reduce the heat and let it simmer for about 15-20 minutes.
- 5
Remove the bay leaves. For a creamier texture, use an immersion blender to blend some of the soup directly in the pot, or transfer a portion to a blender and blend until smooth. Return to the pot.
- 6
Stir in the lemon juice and adjust seasoning if necessary. Serve hot, garnished with chopped parsley.
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