White Bean Soup With Carrot Pennies

This comforting white bean soup is a hearty, rustic dish that balances earthy legumes with the sweetness of carrots and aromatic herbs. The texture is rich and velvety, achieved by blending a portion of the cooked beans back into the broth. It's perfect for chilly evenings, meal prep, or as a light yet satisfying lunch. Packed with fiber and plant-based protein, this recipe uses simple pantry staples like canned beans, vegetable broth, and fresh sage.

Cooking Method: Stewing, Stir Frying

Cuisine: Mediterranean

Courses: Soups

Difficulty: Intermediate

Servings: 4

Calories: 210

Dietary: Vegan

Description

This comforting white bean soup is a hearty, rustic dish that balances earthy legumes with the sweetness of carrots and aromatic herbs. The texture is rich and velvety, achieved by blending a portion of the cooked beans back into the broth. It's perfect for chilly evenings, meal prep, or as a light yet satisfying lunch. Packed with fiber and plant-based protein, this recipe uses simple pantry staples like canned beans, vegetable broth, and fresh sage.

Ingredients

Olive oil
Green onion, thinly sliced
Celery, thinly sliced
Crushed garlic
Rubbed sage
Carrot, thinly sliced into coins
Vegetable broth
Northern white beans, rinsed and drained
Beef bouillon granules (or vegetable bouillon for vegan)
Vegetable seasoning mix (optional)
Fresh cilantro and/or rosemary leaves
Mixed peppercorns (green, black, and pink)

Directions

1
Heat olive oil in a large pot or wok over medium-high heat.
2
Add the thinly sliced green onion and sauté for about 2 minutes until softened.
3
Add the sliced celery and continue sautéing for 3 minutes; cover the pot briefly to retain moisture.
4
Stir in the crushed garlic, a few cracks of mixed peppercorns, and the rubbed sage.
5
Sauté for another minute until fragrant.
6
Dissolve the bouillon granules and vegetable seasoning packet in 1 cup of hot water or broth, then pour into the pot to deglaze.
7
Add the remaining vegetable broth, rinsed white beans, and carrot coins.
8
Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until carrots are tender.
9
Remove about one-fourth of the soup (beans and liquid) and blend until smooth using an immersion blender or standard blender.
10
Return the pureed mixture to the pot and stir to combine, creating a creamy texture.
11
Simmer for another 2-3 minutes to heat through, adjusting salt and pepper to taste.
12
Ladle into bowls and garnish with fresh rosemary or cilantro leaves before serving.

Nutrition Facts

Servings 4 servings

Amount Per Serving
Calories 210kcal

% Daily Value *
Total Fat 13g20%
Saturated Fat 2g10%
Sodium 1000mg42%
Total Carbohydrate 23g8%
Dietary Fiber 4g16%
Sugars 11g
Protein 30g60%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Read it online: https://www.chefs-mate.com/recipe/white-bean-soup-with-carrot-pennies/