This white bean soup is a creamy ,comforting and easy to make soup, perfect with some crusty bread for dipping. It is a one pot meal which can be put together in about 30 minutes. Nutrient rich spinach , fragrant Italian seasoning, a touch of heat from red pepper flakes , protein packed white beans and a mix of vegetables in a delicious broth is perfect for enjoying on a cold and cozy winter night! It is naturally vegan and gluten free.
Ingredients and Substitutions :
- White Beans : Canned Cannellini beans are the best because of their soft and buttery texture. Substitute with butter beans if you can’t find cannellini beans . You can also use dried beans. Just soak the beans overnight. Use 2 ¼ cup dried beans
- Olive oil : You can substitute with sunflower oil or butter.
- Fresh produce: Onion, garlic , celery , carrot and spinach. They all add nutrition and flavor to the soup.
- Herbs : Parsley .
- Seasonings: Italian seasoning is easily available. We will also use sweet paprika , red pepper flakes, salt and pepper.
- Broth : Low sodium or regular vegetable broth can be used. Stock cubes can also be used.
White bean Soup
Healthy, nutritious and high in protein, white bean soup is perfect for cozy winter nights. It can be put together in 30 minutes . Naturally vegan and gluten free.
Ingredients
- 3 tbsp Olive oil
- 2 medium onions finely chopped
- 3 large garlic cloves minced
- 3-4 tbsp tomato paste/puree
- 2 carrots chopped
- 2 celery stalks chopped
- 1 small bunch parsley
- 1 tbsp Italian seasoning
- 1 tsp sweet paprika
- ½ tsp red pepper flakes
- 2 veg stock cubes or 5-6 cups of veg broth
- 3 cans cannellini beans drained and rinsed
- 2 tightly packed cups spinach,
- 2 tbsp lime juice
- salt and crushed black pepper
Instructions
- Heat the oil in a large pot or a pressure cooker over medium heat. Add onions and garlic and cook for 3-4 minutes, stirring regularly.
- Stir in the chopped carrots , celery and tomato paste . Cook for 1-2 minutes.
- Season with salt , black pepper, Italian seasoning, red pepper flakes and paprika. Cook, stirring frequently . until the vegetables have softened and browned a bit , about 3-4 minutes.
- Add the vegetable broth or if using stock cubes, add the stock cubes and 5-6 cups of water and bring to boil.
- Add the rinsed and drained beans to it , lower the heat and simmer the beans for 20 minutes, partly covered. If using pressure cooker , pressure cook for 1 whistle for canned beans and 7-8 whistles for soaked and dried beans.
- Once the steam is released, use an immersion blender to blend the soup partially, do not puree the soup completely. Some texture is essential.
- Put it back on heat , stir in the spinach and chopped parsley and cook for few minutes. Check the seasoning and adjust. Stir in lime juice.
- Transfer in to serving bowls , garnish with chopped parsley and serve with a side of crusty bread.
- Enjoy!
No Comment