White Bean Soup Vegan Recipe

Best Tuscan White Bean Soup Eat With Clarity

WEBSep 6, 2023 · Bring to a boil, then cover and reduce heat to low. Let simmer for 15 minutes. Discard the bay leaves, then transfer about 2 1/2 …

1. Saute the finely chopped onion in a large pot or dutch oven with the oil.
2. Once it starts to brown slightly, add in the garlic, celery and carrot. Saute an additional 10 or so minutes to let the veggies soften and brown slightly. The browning helps add lots of flavor!
3. Add in the white wine and saute until most of the liquid has evaporated, about 5-7 minutes.
4. Add in all remaining ingredients except for the kale (see notes about the amount of broth since there is a range, but I recommend starting with 2 1/2 cups), and stir well.

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White Bean Soup with Roasted Garlic (Vegan) Live Eat …

WEBDec 6, 2023 · Add beans, broth, milk, pepper, and 1 Tbsp of the roasted garlic cloves. Cook over medium heat for 15 minutes. Blend: Use a …

Rating: 4.8/5(5)
1. Roast Garlic: Chop the top portion off the garlic bulb to expose a bit of the cloves, leaving the paper in tact. Set bulb on a sheet of aluminum foil and drizzle 1 Tbsp olive oil onto it, letting the oil sink into the cloves. Wrap the bulb up in foil and bake for 30 minutes at 400 degrees F (204 C), or until cloves are soft and lightly browned.
2. Flavor Makers: In a large pot, heat 1 Tbsp olive oil over medium heat then add onion and celery. Cook until celery is bright green and onion is soft, about 5 minutes. Add beans, broth, milk, pepper, and 1 Tbsp of the roasted garlic cloves. Cook over medium heat for 15 minutes.
3. Blend: Use a slotted spoon to remove and reserve 2 cups of the veggies. Working in batches, or with an immersion blender, blend the remaining soup until creamy. Add the 2 cups of veggies back into the soup.
4. Serve: Add spinach and cook a few minutes until wilted. Serve warm, optionally topped with parmesan and rosemary.

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Vegan White Bean Soup with Lemon & Parsley The …

WEBJan 11, 2021 · Instructions. Heat the oil in a large saucepan on medium heat and add the onion, carrot, and celery. Season with salt and pepper …

Rating: 5/5(1)
1. Heat the oil in a large saucepan on medium heat and add the onion, carrot, and celery. Season with salt and pepper and cook for 6-8 minutes, stirring now and then until the veg has started to soften.
2. Once the veg is soft, add the chopped garlic and cubed potatoes and cook for another 2-3 minutes.
3. Next, add the drained beans, vegan stock, nutritional yeast, dried sage, bay leaves, and a touch more salt and pepper. Bring to a boil, then reduce the heat and simmer for around 15 minutes.
4. After 15 minutes, stir in the grated lemon zest and chopped parsley (leaves and stems). Cook for another 5 minutes or until the potato cubes are soft.

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