Name: Creamy White Bean Soup
Prep time: 12 min
Cook time: 28 min
Total time: 40 min
Yield: 8 servings
Cuisine: italian
Ingredients: 2 tbsp olive oil; 1 medium sweet onion (finely chopped); 5 cloves garlic (minced); 2 large carrots (peeled and sliced into coins); 2 stalks celery (chopped); 4 can cannellini beans (15-ounce, drained and rinsed); 5 cup vegetable broth; 1 tbsp tomato paste; 1 tbsp italian seasoning; 0.5 tsp red chili flakes; 0.5 tsp ground black pepper; 0.5 tsp salt (more to taste); 3 cup chopped kale or baby spinach; 2 tbsp lemon juice; null null shredded vegan parmesan (I used Violife)

Instructions

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1

Heat the olive oil (2 tbsp) in a large pot over medium heat. Add the sweet onion (1 medium), garlic (5 clove), carrots (2 large) and celery (2 stalks). Cook, stirring frequently for about 4-5 minutes.
2

Now add the cannellini beans (4 can) (drained and rinsed), vegetable broth (5 cup), tomato paste (1 tbsp), italian seasoning (1 tbsp), red chili flakes (0.5 tsp), ground black pepper (0.5 tsp) and salt (0.5 tsp). Stir well.
3

Bring to a boil, then lower heat and simmer for 15 minutes, uncovered.
4

Transfer about vegetable broth (2 cup) (from the soup) to a blender and blend until smooth. Transfer the blended soup back to the pot. Alternatively, use an immersion blender and blend a few times to create a creamier texture.
5

Stir well. If the soup is too thick, add a bit more [vegetable broth] until it reaches your desired consistency.
6

Stir in the chopped kale or baby spinach (3 cup) and let simmer for a few minutes until wilted (kale will take a few extra minutes to soften).
7

Stir in the lemon juice (2 tbsp). Taste and add more [salt], [ground black pepper] or [red chili flakes] as desired.
8

Serve warm, perhaps with a side of crusty bread and a sprinkle of [optional shredded vegan parmesan] in each bowl. Enjoy!