Description
This Creamy White Bean Soup is a comforting and hearty vegan dish made with a combination of cannellini and butter beans, potatoes, onions, and aromatic herbs. Perfectly blended to achieve a luscious texture, it offers a nutritious and flavorful meal that’s easy to prepare in just 40 minutes.
Ingredients
Scale
Vegetables and Aromatics
- 1 small/medium onion
- 1 large potato (about 400g/14oz)
- 5 cloves garlic
Other Ingredients
- 2 tablespoons olive oil
- 2 x 400g (14 oz) tins cannellini beans (drained)
- 2 x 400g (14 oz) tins butter beans (drained)
- 1 teaspoon fresh thyme leaves or 1 teaspoon dried thyme
- ¼ teaspoon dried rosemary
- ¼ teaspoon chilli flakes
- 1 litre (4 cups) vegetable stock (preferably made with 4 teaspoons Marigold bouillon)
- Salt and pepper to taste
Instructions
- Prepare the Vegetables: Peel and finely chop the onion, peel the potato and cut it into 1.5-2cm chunks, and peel and crush the garlic cloves.
- Sauté Aromatics and Potato: Heat the olive oil in a large saucepan over low heat. Add the chopped onion, potato chunks, and crushed garlic. Cook gently, stirring very frequently for 15 minutes to soften and release flavors without browning.
- Add Beans and Seasonings: Stir in the drained cannellini and butter beans along with fresh or dried thyme, dried rosemary, and chilli flakes. Pour in the vegetable stock.
- Simmer the Soup: Bring the mixture up to a gentle simmer and cook, stirring occasionally, for about 15 minutes or until the potato is soft and cooked through.
- Blend Part of the Soup: Transfer approximately one-third of the soup to a blender and blitz until smooth. Return this puree to the saucepan to create a creamy texture without losing the heartiness.
- Season and Serve: Stir the soup well, add a generous grinding of black pepper and a good pinch of sea salt. Taste and adjust seasoning as needed before serving hot.
Notes
- This soup can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
- For a spicier kick, increase the amount of chilli flakes to your preference.
- Using fresh herbs enhances flavor but dried herbs work well and are convenient.
- You can substitute any white beans if cannellini or butter beans are unavailable.
- To make it gluten free, ensure the vegetable stock or bouillon is certified gluten free.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Vegan, International
