Creamy, Garlicky White Bean Soup

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 both in abundance along with lots of fresh vegetables and garlic. This is what I want now as as I snort and sniffle my way through my first and hopefully last winter cold. Haha. Yeah, right. With small kids around, that is unlikely;) Anyway, let’s make some soup!

Heat the oil (or water) in a soup pot over medium heat. Add your chopped onion and saute for about 5 minutes. Add your chopped carrots, potato and celery and saute for 1 minute. Add your cumin and stir to incorporate. Add your pressed garlic and the vegetable broth. Finally add your two bay leaves.

Bring it to a boil and then reduce the 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 it 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!If you want to garnish your soup with some delicious coconut ‘bacon’ you can find the recipe here.

Disclaimer: We use Amazon affiliate links ONLY for products that I personally use and rely on. When you purchase something (anything!) through an Amazon affiliate link (or by clicking on the Amazon link in the sidebar) I receive a small commission at no extra cost to you. Thank you for supporting WHAT the HECK do I eat NOW and helping me continue to bring great content to this site!

Creamy, Garlicky White Bean Soup

 

Print

Prep time

10 mins

Cook time

30 mins

Total time

40 mins

 

Website: WhatTheHeckDoIEatNow.com

Serves: 4

Ingredients

• 2 tbsp oil (or 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
• ½ tsp ground cumin
• 1 whole bulb garlic, pressed (not one clove, the whole bulb!)
• 3½ cups vegetable broth
• 2 bay leaves
• 3 cups of cooked small white beans (approx 2 cans)
• 1 tsp salt
• ⅛ tsp pepper
• 2 tsp freshly squeezed lemon juice
• 1 cup of fresh spinach chopped

Instructions

1. Heat the oil (or water) in a soup pot over medium heat.
2. Add your chopped onion and saute for about 5 minutes.
3. Add your chopped carrots, potato and celery and saute for 1 minute.
4. Add your cumin and stir to incorporate.
5. Add your pressed garlic and the vegetable broth.
6. Add your two bay leaves.
7. 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.
8. Add the cooked beans and stir.
9. Once hot, remove from heat and add your salt, pepper and freshly squeezed lemon juice.
10. Remove the bay leaves.
11. Using a slotted spoon remove 2 cups of the veggies/beans and place in a separate bowl.
12. Blend the remaining soup in a high speed blender.
13. Add it back to the soup pot together with the unblended beans/veggies. Stir.
14. Add your chopped spinach and allow a couple minutes for it to wilt.
15. Serve!

3.5.3208