Vegan White Bean Soup

Yield

4 people

Time

50 minutes

This vegan white bean soup topped with sweet roasted cherry tomatoes and garlicky bruschetta is what dreams are made of.

Ingredients

– 2 x 15 oz cans white cannellini beans (or 1 cup dry white beans) – 1 yellow onion diced – 1 celery rib chopped – 1 carrot peeled + grated – 4 cloves garlic minced – 1 sprig rosemary – 2 bay leaves – 1 tsp fennel seeds (optional) – 5 cups water + more to your liking – 1 Tbsp nutritional yeast – 1/3 cup Italian parsley roughly chopped Tomatoes – 1.5 lb cherry tomatoes – 1 tbsp olive oil – 1 sprig rosemary +/or 10 sprigs thyme – 6 cloves garlic lightly smashed, paper discarded – 1/2 lemon

1.Roast the Tomatoes – Preheat your oven to 425”F

2. Add the tomatoes, garlic cloves, rosemary and olive oil to a medium size roasting dish. Sprinkle with a pinch of sea salt and toss to coat well. Roast in the preheated oven until the tomatoes have burst, bout 30 minutes or so giving them a shake half way. Remove from the oven and finish with a squeeze of fresh lemon juice.

3. Make the Soup – Preheat a heavy bottom soup pot over medium heat. Sautee the onion and celery in a light drizzle of olive oil until softened and they start to get some color. (omit oil and use water for WFPB + Plantricious diets). Stir in the carrot and cook a couple of extra minutes.

4. Push the veggies to the side and add a drop of oil or water in the center. Add the minced garlic (+ fennel seeds in using) and cook just until fragrant. (Take good care not to burn the garlic).

5. Add the water, nutritional yeast, rosemary and bay leaves together with a pinch of salt and bring to simmer. Cover with a lid and cook for 20 minutes for the broth to concentrate.

6. Meanwhile drain and rinse the canned beans. Transfer half of the beans to a plate and mash with a fork. Add both the whole and mashed beans to the soup pot and stir well to combine. Continue cooking for another 10 minutes until the beans are warmed through and the soup is thick to your liking.

7. Adjust seasonings to taste with salt and pepper and stir in the parsley. Reserve some for garnish.

8. Ladle the soup into bowls and serve with the roasted tomatoes and bruschetta on top. Garnish with parsley and a grating of vegan Parmesan if desired. (Discard the roasted garlic cloves from the tomatoes and serve those on the side, they should be soft and sweet and perfect to smear over the bruschetta too).

Thick Brush Stroke

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