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White bean soup

White bean soup
White bean soup
White bean soup
White bean soup
White bean soup
White bean soup
White bean soup
White bean soup
Preparation: quick & easy quick & easy
  • Recipe
  • Reviews
Recipe

White bean soup

Dried beans played an important role in our family's culinary history, but it wasn’t until the last 10 to 15 years that I learned how healthy they are for us.

This is a super easy recipe to make with no fancy ingredients or complicated steps. And you can use canned beans to make it even faster and easier to prepare.

Ingredients & preparation

Ingredients

1.3 kg dry, white beans (1 of or a mixture of the following: Navy beans, Cannellini beans, Great Northern beans, or any white beans; chick-peas are also great)
25 g Mirepoix (soup base)
150 ml water
  garlic
  ginger
1 heaped tbsp. Bouillon
  salt
  fresh cracked black pepper
  herbs: I use fresh thyme and oregano, as well as Rosemary Seasoning. No rule here, use what’s available.
  spinach (recommended, but optional)
  grated parmesan cheese (optional)

Preparation

  1. Prepare and cook white beans according to instructions on package.
  2. In a large pot start with the Mirepoix and 150 ml water. You’ll also want to add the herbs, garlic, ginger plus salt and pepper now so they can start to add flavor to the soup from the start. Simmer everything until the Mirepoix swells (about 5-7 minutes).
  3. Add Bouillon and cooked white beans with liquid and let it simmer for about 20-25 minutes. The soup will thicken. If necessary add additional water.
  4. Finally, add some fresh baby spinach or frozen spinach, and mix gently until it wilts. You can also use other greens like kale or collard greens.
  5. Sprinkle with parmesan, serve! You can very well substitute with toasted bread crumbs or spicy croutons to keep it vegan.

Tips

  • What makes this such a great easy soup recipe is its flexibility. Feel free to add additional ingredients. I sometimes add orzo or pasta risoni. You can also add fresh tomatoes, zucchini, mushrooms, potatoes, or peas.
  • Gently stir the soup occasionally while it simmers. If you are using canned beans: be careful, they are very tender and break down faster than fresh cooked dried beans.
  • Make it extra creamy by stirring in some cashew milk. This adds a rich and creamy flavor to the soup while still keeping it vegan.
  • Before you serve, generously drizzle with your favorite oil, I use avocado or walnut oil.
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   Overview   |   Product 6 of 20 first   |   back   |  next    |  last   
Products used for this recipe
Mirepoix | vegetable foundation
Inventory level:1 to 4 days
Shipping time:  1 to 4 days
12,00 EUR68,57 EUR per kg
incl. 7 % VAT excl. Shipping costs
Bouillon | vegetable broth without salt*
Inventory level:1 to 4 days
Shipping time:  1 to 4 days
8,00 EUR100,00 EUR per kg
incl. 7 % VAT excl. Shipping costs
Rosemary Seasoning
Inventory level:1 to 4 days
Shipping time:  1 to 4 days
6,00 EUR100,00 EUR per kg
incl. 7 % VAT excl. Shipping costs
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White bean soup

Preparation:

quick & easy quick & easy
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