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!