Vegan White Bean Soup
Cozy up with this creamy Vegan White Bean Soup! It's a comforting bowl filled with hearty cannellini beans, fresh herbs, and a rich veggie broth. Perfect for meal prep, this easy soup recipe will warm you up on a chilly day.
Equipment
- 1 large pot
- 1 Immersion Blender
- 1 Chopping Board & Sharp Knife
- 1 wooden spoon
Ingredients
- 1 tablespoon extra virgin olive oil
- 1 large onion finely diced
- 1 large carrot finely diced
- 1 large leek sliced
- 3 garlic cloves crushed or grated
- 1 teaspoon dried thyme
- 3 cups vegetable broth (720 ml)
- 2 cans cannellini beans (800g/480g drained) drained
- salt and black pepper to taste
- fresh thyme for garnish
- Freshly toasted crusty bread to serve
Instructions
- Gather all your ingredients. Make sure the onion, carrot, and leek are chopped and sliced as needed. Drain the cannellini beans and have them ready.
- In a large saucepan, heat the olive oil over medium heat. Add the finely diced onions. Sauté them for about 3-4 minutes until they become soft and translucent.
- Add the diced carrots and sliced leeks to the saucepan. Stir occasionally. Cook until they are softened and lightly caramelized, about 5 minutes.
- Add the crushed or grated garlic to the pan. Sprinkle in the dried thyme. Stir everything well and cook for an additional minute until the garlic is fragrant.
- Pour the vegetable broth into the saucepan. Stir to combine all the ingredients. Bring the mixture to a gentle simmer.
- Cover the saucepan with a lid and let it simmer on low heat for 5-8 minutes. This allows the flavors to meld together. Add the drained cannellini beans. Use an immersion blender to blend about half of the soup directly in the pot. This gives the soup a creamy texture.
- Add salt and black pepper to taste. Stir well to combine. Serve the soup hot, garnished with fresh thyme. Enjoy it with a slice of freshly toasted bread if desired.
Notes
- Serving Suggestions: Serve the soup hot, garnished with fresh thyme. Pair it with a slice of crusty bread for dipping, making it a complete and comforting meal. It's perfect for a cozy lunch or dinner, especially on chilly days.
- Storage: Store any leftover soup in an airtight container in the refrigerator. It will keep well for about 3-4 days.
- Reheating: To reheat, warm the soup on the stove over medium heat, stirring occasionally for even heating. You can also microwave it for a couple of minutes, stirring halfway through.
- Adjust Consistency: If the soup thickens too much after refrigeration, add a splash of vegetable broth or water to loosen it up to your preferred consistency.
- Flavor Variations: For added depth of flavor, consider sprinkling a pinch of chili powder or red pepper flakes for a bit of heat. Fresh herbs like parsley or rosemary can also be used as garnishes.
- Ingredient Substitutions: Use navy beans or pinto beans as alternatives to cannellini beans if desired. For a creamier texture, you can add a splash of coconut milk.
- Enhancing Flavor: A squeeze of lemon juice before serving can brighten the flavors of the soup.
- Make-Ahead Tips: This soup is great for meal prep. Make a batch ahead of time and enjoy it throughout the week!