|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 15g||19%|
|Saturated Fat 2g||12%|
|Total Carbohydrate 50g||18%|
|Dietary Fiber 13g||45%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This simple vegetarian and vegan white bean soup recipe is made with all fresh ingredients, but it's necessary to make the vegetable broth from scratch in order for it to be truly all fresh. Using a homemade vegetable broth will also make this recipe gluten-free as well as vegetarian and vegan. Plan accordingly as the beans need to be soaked overnight before making this recipe. You can also get a head start and chop up the onions and celery the night before and put them in a zip-top plastic bag or airtight container in the refrigerator.
If you can't find the dried cannellini beans in the store, you can also use canned ones in their place, although it's not quite the same as the fresh version.
Serve this soup on its own, or a fresh tossed green salad, and have some crackers on the side.
- 1 cup dried cannellini beans
- Water, for soaking beans
- 4 tablespoon olive oil, divided
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 large stalk celery, chopped
- 1 sprig fresh parsley
- 1 sprig fresh thyme
- 1 sprig fresh rosemary
- 1 bay leaf
- 4 cups vegetable broth
- Sea salt or kosher salt, to taste
- Fresh ground black pepper, to taste
- 1 tablespoon lemon juice, or juice from 1/2 a lemon
Gather the ingredients.
Put the beans and water in a bowl, and let them soak overnight.
Drain the beans, and set aside.
Heat 2 tablespoons of the olive oil in a large saucepan over medium heat.
Add the onion, and cook for 5 minutes.
Add the garlic, and cook for another minute.
Add the beans, celery, parsley, thyme, rosemary, bay leaf, and pepper.
Stir in the stock, and bring to a boil.
Lower the heat, cover the pot, and allow to gently simmer for 1 1/2 hours, or until the beans are tender, stirring occasionally.
Add the salt, and allow to cool slightly.
Purée the soup in a food processor, return to the pot, reheat without boiling, then add the lemon juice and the remaining olive oil just before serving.
Don't mince the garlic until ready to use it, that way it will stay at the best quality and flavor.
- Use two (15-ounce) cans of cannellini beans if you don't have any dried ones.
- Instead of vegetable stock, you can use a vegetarian chicken-flavored broth.
How to Store and Freeze
Before storing this white bean soup make sure that it is completely cooled down.
- Soup can be stored in the refrigerator in an airtight container for three to four days.
- Freeze the soup for up to three months. Use freezer-safe containers or freezer bags pressing the out before freezing.