Description
This hearty and creamy Vegan White Bean Soup combines tender white beans, fresh vegetables, and fragrant thyme in a flavorful vegetable broth. Perfect for a cozy meal, this soup is easy to prepare, nutritious, and can be blended for a smooth texture or served chunky according to your preference.
Ingredients
Scale
Soup Ingredients
- 2 cups white beans, cooked
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 carrot, diced
- 2 celery stalks, diced
- 1 teaspoon thyme
- Salt and pepper to taste
- 2 tablespoons olive oil
Instructions
- Heat Oil: Heat 2 tablespoons of olive oil in a pot over medium heat to prepare for sautéing the vegetables.
- Sauté Vegetables: Add chopped onion, minced garlic, diced carrot, and diced celery to the pot. Sauté until they soften and become fragrant, about 5-7 minutes.
- Add Beans and Broth: Stir in the cooked white beans, vegetable broth, and 1 teaspoon of thyme, combining all ingredients evenly.
- Simmer: Bring the mixture to a boil, then reduce the heat to low and let it simmer for 20 minutes to develop flavors.
- Season: Season the soup with salt and pepper to taste, adjusting according to your preference.
- Optional Blending: For a creamy texture, carefully blend the soup using an immersion blender or in batches using a regular blender until smooth. This step can be skipped if you prefer a chunky soup.
- Serve: Serve the soup hot, optionally garnished with fresh herbs or a drizzle of olive oil.
Notes
- Use canned white beans for convenience, but rinse and drain them before using.
- Fresh thyme can be substituted with dried thyme; use about half the amount if dried.
- For added protein, garnish with toasted pumpkin seeds or a drizzle of tahini.
- Soup can be stored in the refrigerator for up to 4 days or frozen for up to 2 months.
- Adjust consistency by adding more vegetable broth if a thinner soup is desired.
