Description
A comforting and creamy vegan white bean soup that is packed with flavor from aromatic herbs and vegetables. This Mediterranean-inspired soup is perfect for a cozy meal, especially during colder months.
Ingredients
Scale
Vegetable Base:
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 garlic cloves, minced
- 2 medium carrots, diced
- 2 celery stalks, diced
Seasonings:
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Broth and Beans:
- 4 cups vegetable broth
- 2 cans (15 ounces each) cannellini beans, drained and rinsed
- 1 bay leaf
- 1/2 cup unsweetened non-dairy milk (such as almond or oat)
- juice of 1/2 lemon
- 2 tablespoons fresh parsley, chopped
Instructions
- Sauté Aromatics: Heat olive oil in a large pot, sauté onion, garlic, carrots, and celery until softened.
- Add Seasonings: Stir in thyme, rosemary, smoked paprika, salt, and pepper, cook until fragrant.
- Cook Soup: Add broth, beans, and bay leaf. Simmer for 20 minutes, then remove bay leaf.
- Blend: Use an immersion blender to puree part of the soup until creamy.
- Finish: Stir in non-dairy milk, lemon juice, adjust seasoning, garnish with parsley, and serve hot.
Notes
- For added richness, stir in a tablespoon of nutritional yeast.
- This soup pairs wonderfully with crusty bread.
- Leftovers can be refrigerated for up to 4 days or frozen for 2 months.
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 270
- Sugar: 5 g
- Sodium: 640 mg
- Fat: 9 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 7.5 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 9 g
- Protein: 12 g
- Cholesterol: 0 mg
