Creamy Vegan White Bean Soup is rich, creamy, thick, and comfort-food worthy. It is produced out of simple vegetable ingredients. It is dairy-free, but this soup is creamy. Every main course is delicious & comforting (a rich case in point being Creamy Vegan White Bean Soup. It is full of fiber, vegetable protein & good fats. The beans form a thick consistency. Strong flavor is brought by garlic, onions, and herbs. It is simple to cook in a single pot. You may puree it or just keep it chunky. It is a great soup to prepare food in advance/on a nice, cold night. Serve on bread/salad.
STATS:
- Diet: Vegan
- Course: Main, Soup
- Cuisine: American, European-inspired
- Time for prep: 10 minutes
- Cooking time: 25 minutes
- Working time (total): 35 minutes
- Size/serving: 1 bowl
- Total yield: 4 bowls
- Level of difficulty: Easy
- Mode of cooking: Stovetop
EQUIPMENT:
- Large soup pot
- Knife & cutting board
- Blender/immersion blender (optional)
- Stirring spoon
- Measuring cups & spoons
INGREDIENTS:
- A single spoonful of oil from olives
- One little onion, chopped
- Three mashed garlic cloves
- Two cans of fresh and drained white beans (15 oz each)
- Three cups of vegetable broth
- Half a cup of unsweetened vegan milk
- One teaspoon of dried thyme
- Dried the herb rosemary 1 teaspoon
- To taste, add salt &black pepper.
- One tablespoon of juice from a lemon
- One cup of chopped kale/spinach is optional.
INGREDIENT NOTES:
White Beans:
- The best type of beans to use are cannellini/Great Northern. They blend & are soft. Beans contain a lot of protein & fiber.
Vegetable Broth:
- Watch on salt & use low-sodium. A soup is flavored with broth to increase its richness.
Plant Milk:
- Add the soy plant, almond, and oat milk as your substitute. Choose a variety without sugar. This assists in the creaminess of the soup.
Herbs:
- Thyme & rosemary incorporate the traditional earthy flavor. You may also use Italian seasoning.
Lemon Juice:
- Brings light & balance. The difference is only with a splash at the end.
INSTRUCTIONS:
- In a cooking pot, heat the vegetable oil.
- Add the chopped onion. For 3 to 4 minutes, cook.
- Put the garlic. Cook for one minute while stirring.
- Add the veggie broth & white beans.
- put in the salt, pepper, rosemary, & thyme.
- Stir to a boil. After that, cook for the next 15 to 16 minutes on medium heat.
- Switch off the heat.
- To make the soup creamier, blend half of it.
- Make use of an immersion blender/blender.
- Return to the pot with the pureed soup.
- Add lemon juice and plant milk, then mix
- include the greens now if you’re using them.
- Cook till the greens wilt, another 2 to 3 minutes.
- Adjust the level of flavor by tasting it.
- Serve hot with crackers/toast.
TIPS:
- Combine to be more/less creamy depending on your preference.
- Sprinkle red pepper flakes on them.
- provide nutritional yeast and stir to provide a cheesy taste.
- Add fresh herbs/seeds to the top.
- Instead of ready-made broth, use homemade.
- Add cooked potato to give thickness.
STORAGE INFORMATION:
FRIDGE:
- Keep it in a sealed bag in the freezer for later use. It lasts for three to four days. Reheat in the microwave or on the stove.
FREEZER:
- Freeze in individual portions. Make use of bags that are airtight. For as long as two months, freeze. Freeze overnight for thawing purposes, then reheat.
FAQs:
May I substitute canned by dry beans?
- Yes. Pre soak and cook beans in advance. The cans can be substituted with 3 cups cooked beans.
Is the soup to be blended?
- No. It may be left chunky. However, it is creamy because it is blended.
Can I substitute other beans?
- Yes. Butter beans or navy beans will do. That is, just make sure that they are soft.
So is this gluten-free?
- Yes. Everything used is gluten-free by nature. It is also to be triple checked by labels.
May I add some vegetables?
- Yes. and add carrots, celery, chopped potatoes. Fry them together with onion and garlic.
NUTRITIONAL INFORMATION:
Calories: 240
Carbs: 30g
Total carbs: 30g
Fiber: 8g
Calcium: 90mg
Protein: 11g
Iron: 3mg
Vitamin A: 120 IU
Serving size: 1 bowl
Sodium: 410mg
Serving: 4 bowls
Potassium: 540mg
