Creamy white bean & kale soup | cozy one-pot vegan dinner
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Key Moments:
0:00 Introduction
0:12 Prepping ingredients
2:30 How to make a bouquet garnis
2:50 How to freeze fresh herbs
4:02 Cooking White Bean and Kale soup
5:30 How to prepare gremolata
6:48 Blending half of the soup
7:15 Adding chopped kale
8:03 How to serve the soup
Easy Three Bean Soup
This easy three bean soup is hearty and packed full of protein, just perfect for a cosy weeknight dinner. All you need is three types of canned beans, and you'll be ready to face any chilly evening.
Full recipe at:
Sick Day Soup #recipe #vegan #soup #cookingchannel #cooking #plantbased
This amazing warming anti-inflammatory soup recipes is going to become your new favorite for the winter months. It's delicious, comes together in one pot, and takes less than 30 minutes to cook. It's also vegan, plant-based, gluten free and most importantly DELICIOUS.
You can find the full step by step recipe here:
SIMPLE Mediterranean White Bean Soup
Try this vegan Mediterranean White Bean Soup for lunch or dinner. It's a quick gluten free soup recipe that's filled with vegetables and plant-based protein.
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Vegetarian Lemon Rice Soup:
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Hearty Vegan Chili:
???? SOUP INGREDIENTS
1 tablespoon olive oil
1 large onion chopped
2 garlic cloves minced
1 large carrot chopped
1 celery rib chopped
6 cups vegetable broth
1 teaspoon dried thyme
½ teaspoon oregano
1 teaspoon kosher salt
½ teaspoon black pepper
3 15-ounces canned white beans drained and rinsed
2 cups baby spinach
Fresh parsley for serving
Grated parmesan cheese for serving
INSTRUCTIONS
1. In a large pot or saucepan, heat olive over medium high heat. Add onions and garlic; cook until onions are translucent, and garlic is fragrant, about 2-3 minutes, while stirring regularly. Add in the carrots, celery, thyme, oregano, salt and pepper, and cook for an additional 2-3 minutes.
2. Add vegetable broth and beans, bring to a boil, reduce heat and simmer for 15 minutes to combine all of the flavors together.
3. Stir in the spinach and continue to simmer until the spinach wilts, about 2 minutes
4. Remove from heat, sprinkle fresh parsley and grated parmesan cheese, if desired, and serve immediately.
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⏱️ TIMESTAMPS:
0:00 Introduction
0:30 Let’s get started
0:57 Adding onions
1:09 Adding remaining aromatics
1:49 Adding beans and broth
2:11 Simmering the soup
2:43 Adding spinach
3:05 Serving the soup
3:45 Taste test
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Cannellini bean soup (Vegan white bean soup with spinach)
Cannellini bean soup is a hearty vegan soup made with white beans, spinach, and vegetables cooked in creamy coconut milk. It's very easy to make and gets ready in just 30 minutes. A comforting dish for your meatless Monday meals.
Full recipe is available at
Ingredients
3 cups boiled white beans
1 cup finely chopped white onion
1 cup chopped celery
1 cup chopped carrot
3-4 garlic cloves minced
3 cups baby spinach
2 tablespoons fresh lemon juice adjust to taste
½ cup roughly chopped fresh parsley/ cilantro
1 teaspoon dried oregano
1 teaspoon dried thyme
½ teaspoon chili flakes adjust to taste
Salt to taste
Ground black pepper to taste
1 tablespoon olive oil
3 cups vegetable stock
1 cup coconut milk
Cheap Lazy Vegan One Pot Bean Stew - Easy Recipe
Cheap Lazy Vegan One Pot Bean Stew - Easy Recipe
This is a delicious and easy meal. Perfect for lazy vegans and for quarantine since we should all try to be cheap now. This is a great lunch or dinner recipe and one of my favorites which reminds me of my childhood.
Bean stew
1 1/2 TBSP Coconut oil
1 large onion
100g (2 3/4 cups) celery
1 TBSP salt
1 TSP pepper
300 g (2 1/3 cups) carrots
500 ml (2 cups) tomato sauce
1-2 .5 L filtered water
2 cups (411 g) raw white beans
1 large Handful Parsley
Soak your beans over night for about 7 hours in water and 2 tbsp of salt. After 7 hours, discard the water and rinse the beans. (if you sprout your beans, they will cook in 1/4 of cooking time.) set aside.
Add oil to saucepan and add finely chopped onions, chopped celery, salt and pepper. fry for 10 min until onions are translucent and well cooked. Then add the chopped carrots, tomato sauce, water and beans. Cook on high with lid partially on for 25 minutes and then after 25 min cover the pot with lid, and cook until beans are tender which for me took another 10 min. Cooking time for me was around 35- 40 minutes because my beans were sprouted. If sprouted use up 1 - 1.5 Litres of water as your beans will cook within 45 minutes.
If you don't sprout your beans, depending on their age, size, and variety, beans can take anywhere from 1 to 3 hours to cook through, especially if they aren't sprouted. Be patient. Add more water as needed to keep the beans submerged, and stir occasionally. If your beans take up to 2-3 hours to cook you will need to add up to 2.5 Litres of water. Once the beans are tender, turn off heat and top with chopped parsley.
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