You are looking at the soup that helped make my vegan attempt during the month of February, doable. It is totally delicious and creamy. I would eat this soup any day of the week, the fact that it's vegan just makes it that much more appealing to me.
You can choose to mash the beans a lot or a little to give the texture that you prefer. I happen to love beans whole so I just left them that way. I didn't have much experience with fennel before this soup but I plan to use it much more now. I loved the flavor and texture that it added. Same goes for the Rosemary, don't skip it!
I have nothing bad to say about this recipe. It makes quite a bit but it keeps very well in the refrigerator. I ate it every single day until it was gone and I never got tired of it. Loved it!
White Bean Soup
Recipe from Bread & Wine by Shauna Niequist
- 2 whole shallots, sliced
- 1/2 pound carrots, sliced thin on the diagonal
- 1 bulb fennel, sliced (I couldn't find one so I left it out)
- 4 celery ribs, sliced on the diagonal
- Olive Oil
- Rosemary, chopped
- 6 cans white beans in liquid (cannelloni or great northern(
- salt and pepper to taste
- In a large stockpot, add some olive oil and soften the shallot over medium heat.
- Add carrots, fennel and celery and cook for about 10-15 minutes.
- Add the beans with their liquid and some chopped rosemary (to taste)
- Cover and cook for 20 minutes at a gentle boil.
- Salt and pepper to taste
- Cook for an additional 20 minutes or longer. Just before serving use a potato masher or the back of a spoon to squish some of the beans. You can also puree it in a blender if you want it smoother.
Some optional toppings:
Basic Balsamic Vinaigrette: Spoonful of Dijon, a few Tbsp of balsamic and about 1/4 cup of olive oil with some salt and pepper to taste. Shake and drizzle over soup.
Cut some ribbons of Prosciutto, Parmesan curled into strips and chopped Rosemary.