Tuscan white bean soup [Vegan]
© Jaymi Heimbuch
I love a good, hearty, comforting bowl of soup — especially when it is as healthy as this Tuscan white bean soup. It is filled with everything good, and nothing bad for you. And because it is so easy to put together, I think this one might be a new staple for rainy days. I feel like you can never go overboard with adding fresh herbs to a soup, so I didn’t bother measuring and liberally added fresh thyme, basil, oregano and sage, saving some thyme and sage for garnish. It turned out great. Definitely don’t be shy with these classic herbs when you try this delicious dish.
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© Jaymi Heimbuch
While people in the north east of the U.S. took the brunt of Hurricane Sandy, those of us in Toronto only got the outer circle of storm yesterday, although it still made for an extremely cold, windy and rainy night. Today it makes one long for a bit of Tuscan sun, or at the very least a warming bowl of soup in front of a fire. I turned to a new book The 30 Minute Vegan’s Taste of Europe by Mark Reinfeld for something filling for a difficult grey day.
I made some minor changes in the recipe, because I didn’t have any mushrooms or zucchini, which the recipe calls for. I also used dried basil rather than fresh because, alas, my basil is finished for the year.
Tuscan White Bean Soup
2 tbsp olive oil
1 onion, chopped small
1 cup thinly sliced celery
4 garlic cloves, minced
2 tsp dried oregano or 1 tbsp fresh
1/2 tsp dried thyme or 1 tsp fresh
1 tsp dried basil or 1 tbs fresh
2 carrots, cut into 3/4 slices
2 tomatoes, seeded annd chopped
5 cups vegetable stock
1 (15 oz) cannellini beans, drained and rinsed
1 tbsp finely chopped sage (optional)
1 1/2 tsp sea salt, or to taste
1/4 tsp freshly ground black pepper
1. Place oil in a large pot over medium-high heat. Add the onion, celery, and garlic and cook for 3 minutes, stirring frequently. Add the oregano, thyme, basil, carrots and tomatoes and cook for 5 minutes, stirring occasionally and adding small amounts of stock or water if necessary to prevent sticking.
2. Add the vegetable stock and cannellini beans and cook for 10 minutes, stirring occasionally.
3. Place 3 1/2 cups of the soup in a blender and blend until creamy, or use an immersion blender. Return to the pot and stir well.
4. Add salt and pepper to taste. Garnish with sage, if using.