THE BEST WHITE BEAN SOUP
If you ever thought that beans are boring, this creamy flavor-packed white bean soup will blow your mind! This is a simple, vegan and budget-friendly recipe that tastes and smells amazing. Added bonus? It will be on the table in 25 minutes!
Provided by Katia
Categories Main Course Soup
Number Of Ingredients 15
Steps:
- Warm the olive oil in a large pot over medium heat. Once the oil is shimmering, add the diced onion, carrot, and celery. Cook, stirring often, until the onion has softened and is turning translucent, about 5 minutes.
- Add the garlic, beans, tomato paste, potatoes, rosemary (whole sprig, chopped, or dried, whatever it's easier for you) and paprika (if you use it). Cook stirring frequently, about 1 minute.
- Add the wine, stir well and let it simmer until it has evaporated, cooking for another minute.
- Then add the frozen spinach, the vegetable broth and a good pinch of salt and pepper. Raise the heat and bring the mixture to a boil, then cover the pot, reduce heat and cook gently for 15 minutes.
- When the potatoes are soft and the soup is thick and creamy, remove the pot from heat, then remove the sprig rosemary*. Taste and season with salt and pepper. (I usually add a pinch of salt at the beginning + 1/2 tsp later. You might need more salt, depending on your vegetable broth and on your personal preferences.)*
- Divide into bowls, drizzle with olive oil or extra virgin olive oil, and more freshly ground black pepper if you like. Serve with crusty whole grain bread and, if you don't keep it vegan, add freshly grated parmesan cheese for extra flavor. Enjoy!
Nutrition Facts : Calories 350 kcal, Carbohydrate 57 g, Protein 19 g, Fat 5 g, SaturatedFat 1 g, Sodium 160 mg, Fiber 13 g, Sugar 5 g, ServingSize 1 serving
1-POT VEGAN WHITE BEAN SOUP
Steps:
- In a large pot or Dutch oven, heat the oil over medium-low heat. Once hot, add the onion and cook until translucent - about 2 minutes. Add the garlic, carrots, celery, salt, and pepper and cook until softened and fragrant, stirring occasionally - about 4-5 minutes.
- Add the thyme and stir for one minute. Then add the potatoes, beans, and water and bring to a boil. Reduce the heat to low, cover, and simmer for 15-20 minutes or until the potatoes are fork-tender and the flavors have melded.
- Stir in the kale (optional), then cover and simmer until tender - about 5 minutes. Finally, add the coconut milk and lemon juice and heat through - about 2 minutes. Taste and adjust, adding more salt for balance or more lemon juice for brightness. Optionally, garnish with fresh parsley and serve warm with toasted bread of choice.
- This soup is even better on the second day! Leftovers keep for 3-4 days in the refrigerator or in the freezer for up to 1 month.
Nutrition Facts : ServingSize 1 serving, Calories 290 kcal, Carbohydrate 46.8 g, Protein 12.2 g, Fat 6.8 g, SaturatedFat 3.9 g, Sodium 910 mg, Fiber 9.1 g, Sugar 4 g, UnsaturatedFat 2.2 g
VEGETARIAN WHITE BEAN SOUP
The home economists in our Test Kitchen simmered up this fresh-tasting meatless soup. Hearty with two kinds of beans, it makes a satisfying entree. Round out the meal with Walnut Zucchini Muffins or warm dinner rolls.
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 7 servings.
Number Of Ingredients 10
Steps:
- In a large saucepan, saute the zucchini, onion, celery and carrot in oil for 5-7 minutes or until crisp-tender. Add the remaining ingredients. Bring to a boil. Reduce heat; cover and simmer for 15 minutes or until vegetables are tender.
Nutrition Facts :
VEGETARIAN WHITE BEAN SOUP
Make and share this Vegetarian White Bean Soup recipe from Food.com.
Provided by liz timm
Categories Lunch/Snacks
Time 2h20m
Yield 6 1-1/2 cups, 6 serving(s)
Number Of Ingredients 12
Steps:
- Soak beans for 20 minutes in enough lukewarm water to cover.
- Heat oil in Dutch oven over medium heat until hot.
- Add onion and garlic, cook and stir until tender.
- Drain the beans and add them along with the potatoes, carrots, celery, cabbage, parsley, bouillon, bay leaf and 6 cups water to Dutch oven.
- Mix well.
- Bring to a boil.
- Reduce heat; simmer 1-1 1/4 hours or until beans are tender; adding additional water if necessary.
SLOW-COOKER CAULIFLOWER, POTATO AND WHITE BEAN SOUP
This creamy vegetarian soup is built on humble winter staples, but the addition of sour cream and chives make it feel special. (Crumble a few sour-cream-and-onion chips on top to take the theme all the way.) It takes just a few minutes to throw the ingredients into the slow cooker, and the rest of the recipe almost entirely hands-off, making it very doable on a weekday. If you have one, use an immersion blender to purée it to a silky smooth consistency, but a potato masher works well for a textured, chunky soup. To get vegetarian recipes like this one delivered to your inbox, sign up for The Veggie newsletter.
Provided by Sarah DiGregorio
Categories dinner, lunch, soups and stews, appetizer, main course
Time 8h25m
Yield 6 servings
Number Of Ingredients 16
Steps:
- In a 6- to 8-quart slow cooker, combine the potatoes, cauliflower, beans, onion, garlic, vegetable stock, butter, wine, thyme, garlic powder and 1½ teaspoons kosher salt. Cover and cook until the vegetables are very tender, about 8 hours on low.
- Remove and discard the thyme sprig, and turn off the slow cooker. Add the lemon juice. To make a completely smooth and creamy soup, purée the ingredients using an immersion blender. (Or, purée the soup in a blender in two batches, transferring the puréed soup to a different pot.) To make a textured, chunky soup, smash the ingredients using a potato masher in the slow cooker. Stir in the sour cream and chives. Taste and add additional salt if necessary. Serve in bowls topped with black pepper, crushed potato chips and shredded Cheddar. For leftovers, gently reheat the soup on the stovetop or in the microwave until it just barely bubbles around the edges; don't let it boil or the sour cream will break.
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