There’s nothing better than a delicious, healthy and satiating bowl of soup in the cool winter months. While beans and greens are an essential part of my daily meals, this soup has a generous serving of both along with an abundance of fresh vegetables and garlic.
Creamy, Garlicky White Bean Soup
Credit:
By Tara Binder
Ingredients
- 2 tbsp water for sautéing
- 1 onion, diced
- 2 carrots, chopped into larger bite size pieces
- 2 potatoes, chopped into larger bite size pieces
- 2 stalks of celery chopped into larger bite size pieces
- 1/2 tsp ground cumin
- 1 whole bulb garlic, pressed (not one clove, the whole bulb!)
- 3 ½ cups vegetable broth
- 2 bay leaves
- 3 cups of cooked small white beans (approx 2 cans)
- 1 tsp salt
- 1/8 tsp pepper
- 2 tsp freshly squeezed lemon juice
- 1 cup of fresh spinach chopped
Directions
- Heat the 2 tbsp of water in a soup pot over medium heat.
- Add your chopped onion and saute for about 5 minutes, adding more water as needed.
- Add your chopped carrots, potato and celery and saute for 1 minute.
- Add your cumin and stir to incorporate.
- Add your pressed garlic, cook for 30 seconds and add the vegetable broth.
- Add your two bay leaves.
- Bring it to a boil and then reduce heat to a simmer, cover and cook for 15-20 minutes until the vegetables are fork tender.
- Add the cooked beans and stir.
- Once hot, remove from heat and add your salt, pepper and freshly squeezed lemon juice.
- Remove the bay leaves.
- Using a slotted spoon remove 2 cups of the veggies/beans and place in a separate bowl.
- Blend the remaining soup in a high speed blender.
- Add the pureed soup back to the soup pot together with the unblended beans/veggies. Stir.
- Add your chopped spinach and allow a couple minutes for it to wilt.
- Serve!
