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Prep time
15 minutes
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Serves
8
Author Notes
Veggies and white beans simmered together to make a hearty soup perfect for chilly nights! —nicolelupu
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Ingredients
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4
15oz cans of White Beans (I used 2 great northern, 1 cannellini and 1 navy)
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4 cups
vegetable stock (low sodium)
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2 tablespoons
olive oil
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1/2 cup
white wine (I used a dry sauvignon blanc)
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1 1/2 cups
water
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5-6
carrots (diced)
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3
celery stalks (diced)
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1
yellow onion (diced)
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2-3
cloves of garlic
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1 tablespoon
tomato paste
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2
bay leaves
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3 sprigs
thyme
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2 teaspoons
TJ's Vegan Chicken-less Seasoning (omit if you're not close to a TJ's, it will still be delicious)
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2 teaspoons
salt (or to taste)
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1 teaspoon
pepper
Directions
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Heat olive oil in a large dutch oven and add onions, carrots and celery and cook over medium to low heat for 5-7 mins to soften the vegetables. Season with salt and pepper and add some chili flakes if desired.
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Add in the garlic and cook another minute then add in the drained and rinsed white beans and cook for about 3 mins stirring constantly to break down some of the beans as this will thicken your soup and bring flavor into the beans.
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Add the tomato paste and stir another minute before adding the white wine to deglaze your pot and scrape up any bits stuck to the bottom.
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Add the vegetable stock, bay leaves, thyme and bring to a boil, then reduce the heat and cover and cook 45 mins checking every 10 mins to adjust liquid and add water depending on how thick you want your soup. I usually add 1.5 cups.
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Remove bay leaves, season with salt and pepper to your preference and serve with crusty bread to dip.
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