INGREDIENTS:
2 tablespoons olive oil
1 medium onion, diced
3 cloves garlic, minced
2 medium carrots, diced
2 celery stalks, diced
3 medium potatoes, peeled and cubed
2 cans (15 oz each) white beans (cannellini or great northern), drained and rinsed
4 cups vegetable broth
1 cup coconut milk (or any plant-based milk for a creamy texture)
1 teaspoon dried thyme
1 teaspoon dried oregano
1 teaspoon ground turmeric (for color)
2 bay leaves
Salt and pepper to taste
1 cup fresh parsley or cilantro, chopped
Crusty bread, for serving
Instructions:Instructions:
Sauté the Vegetables:
Heat olive oil in a large pot over medium heat. Add the diced onion and sauté for 3-4 minutes until translucent.
Add minced garlic, carrots, celery, and potatoes. Cook for another 5 minutes, stirring occasionally, until vegetables start to soften.
Add Beans and Spices:
Stir in the white beans, thyme, oregano, turmeric, and bay leaves. Cook for 2 more minutes to let the spices bloom.
Add Broth and Simmer:
Pour in the vegetable broth, ensuring all vegetables and beans are covered. Bring the soup to a boil, then reduce the heat to low and simmer for 20 minutes or until the vegetables are tender.
Blend for Creaminess:
Once the vegetables are cooked, remove the bay leaves. Using an immersion blender, blend about half of the soup to create a creamy texture while still leaving some chunks for texture. (Alternatively, transfer half the soup to a blender, blend, and return to the pot.)
Add Coconut Milk and Season:
Stir in the coconut milk to give the soup a creamy, rich consistency. Season with salt and pepper to taste. Let the soup simmer for an additional 5 minutes to combine the flavors.
Finish with Fresh Herbs:
Stir in the fresh parsley or cilantro just before serving for a burst of freshness.
Serve:
Creamy Vegan White Bean Soup with Fresh Herbs
