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
My Italian friend gave me a recipe for Easy Bean Soup! So delicious you'll want more!
My Italian friend gave me a recipe for easy bean soup! So delicious you want more!
This is a very simple and light Italian bean soup that is quick and easy to prepare. This easy bean soup is so tasty that you will definitely want more.
Recipe:
2 carrots
2 small onions
1 large onion
2 garlic cloves
1.5 liters (6 glasses) water
3 black peppercorns
olive oil
1 celery stalk
1 can of chopped tomatoes
2 cans of white beans
100 g spinach
2 teaspoons dried basil
1 teaspoon dried oregano
salt to taste
pepper to taste
100 g spinach
Parmesan
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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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???? 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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15 Bean Soup Crock Pot Recipe
This hearty 15 bean soup crock pot recipe couldn't be simpler! Beans, diced veggies, spices, and broth simmer all day in a crock pot until thick and flavorful. It's a cozy, nutritious dinner for a busy weeknight.
Recipe --
EASY BLACK BEAN SOUP | healthy dinner recipe
This easy black bean soup is a super simple recipe that uses canned black beans to make a flavorful black bean soup that is easy enough for a quick weeknight meal and would also be perfect for meal prep.
I like to use onions, bell peppers and garlic to create a flavorful base for this soup and then finish things up with a fat squish of lime juice and an optional handful of fresh chopped cilantro.
EASY BLACK BEAN SOUP:
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MORE EASY SOUP RECIPES:
Green Detox Soup:
Stuffed Pepper Soup:
Black Bean + Pumpkin Soup:
Summer Minestrone Soup:
Kabocha Squash Soup:
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BLACK BEAN SOUP RECIPE
1 tablespoon extra virgin olive oil
1 large or 2 small yellow onions (about 2 cups chopped)
3 bell peppers, chopped
6 coves garlic, chopped
1 tablespoon cumin
1 teaspoon chili powder
1 teaspoon oregano
4 cans (15 ounces each) black beans, rinsed and drained
4 cups (32 ounces) low sodium chicken broth*
1 tablespoon fresh lime juice
Salt and pepper to taste
Optional toppings: sliced scallions, diced avocado, cilantro, diced radishes, tortilla chips
Heat olive in a large pot over a medium heat. Add the onions along with a pinch of salt and cook, stirring periodically, for 5 minutes or until onions are just beginning to look translucent.
Stir in the bell peppers, garlic, cumin, chili powder, oregano, salt and pepper. Cook for about 5 minutes or until the peppers have softened and veggies are fragrant.
Pour in black beans and broth and bring up to a boil and then reduce to a gentle simmer and cook for 20-30 minutes, or until the broth is flavorful.
Scoop half of the soup into a blender (about 4 cups) and blend until smooth. Be careful not to fill your blender more than half way and start blending on low, allowing steam to escape from the blender.
Return the blended soup to the pot and a squish of fresh lime juice and adjust the seasonings. Serve with your favorite toppings and enjoy!
Makes 6 - 1+1/3 cup servings.
NUTRIENTS PER SERVING (1+1/3 cup): Calories 241 | Total Fat 2.5g | Saturated Fat 0.4g | Cholesterol 0mg | Sodium 295mg | Carbohydrate 43.5g | Dietary Fiber 9.6g | Sugars 8.3g | Protein 12.8g
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BLACK BEAN SOUP is a vegetarian soup that's SO DARN good!
This black bean soup is a vegetarian soup recipe that's humble yet dazzling. It's layered with savory and spicy flavors, and can be made in about 30 minutes.
Black bean soup is a staple recipe in many countries around the world. There are versions from Mexico, Spain, Puerto Rico, and other countries in the Caribbean and Latin America. My recipe is heavily influenced by traditional Cuban black bean soup recipes, but of course, I've tweaked it a bit to my liking!
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► TIMESTAMPS:
00:00 Intro
00:43 Dice the vegetables
02:40 Drain and rinse the black beans
03:08 Saute the veggies and simmer the soup
04:35 Blend a portion of the soup
05:49 Store or freeze the soup for the future
06:28 Garnish the soup with your favorite toppings
07:06 Taste test
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