WHITE BEAN & VEGGIE SOUP
Our focus this week is learning & growing. Enjoy the process and the plant power :)
Ingredients:
1 tbsp oil
2 tsp paprika
2 celery sticks, diced
2-3 carrots, diced
1 leek, chopped
900ml vegetable stock
400g (1 can) chopped tomatoes
400g (1 can) butter beans, drained and rinsed
2 tsp dried oregano or rosemary
Salt & pepper
To Serve: Grated parmesan cheese
Tuscan White Bean and Kale Soup Ribollita
This Tuscan white bean and kale soup is a hearty variation of the very famous ribollita, a classic Italian recipe usually made with stale bread. My vegan-friendly version has the bread on the side, ready to be dunked in the delicious broth!
Full recipe at:
Sweet Potato Lima Bean Soup
INGREDIENTS
1 pound large dried lima beans
2 tablespoons olive oil
2 celery stalks, finely chopped
1 large carrot, finely chopped
1 leek (white and pale green parts only), finely chopped
1 large yellow onion, finely chopped
4 garlic cloves, minced
6 sage leaves, finely chopped
4 thyme sprigs
1 bay leaf
10 cups chicken broth
2 sweet potatoes
3 tablespoons maple syrup
Pink Salt
Everyday Seasoning (Trader Joe) to taste
Chopped parsley, for garnish
INSTRUCTIONS
The night before you plan to make the soup, place the lima beans in a bowl and cover with a few inches of cool water. Soak overnight, then drain and rinse the beans before starting the soup.
Preheat the oven to 400°F.
Heat the olive oil in a large pot over medium heat. Add the celery, carrot, leek, and onion, and sauté until tender. Add the garlic, sage, thyme, and bay and sauté for another minute. Add the drained lima beans and chicken broth, and bring to a boil. Reduce the heat to medium-low.
Cover the pot with the lid slightly ajar, and simmer, stirring occasionally, until the beans are very tender about 2 hours. Add 1 1/2 teaspoons of pink salt in the last half hour of cooking (or once the beans are softened but still slightly crunchy in the middle). Discard the bay leaf and thyme sprigs.
While the soup is simmering, roast the sweet potatoes. Prick the sweet potatoes all over with a fork and roast on a foil-lined baking sheet until soft, about 1 hour. When cool enough to handle, peel the sweet potatoes or slice the potatoes and scoop out the flesh, whichever you find easier.
Combine the sweet potato flesh, maple syrup, a half teaspoon of pink salt, and one-third of the soup (including liquid and beans) in a blender. Process until smooth. Return the purée to the pot and stir to combine. Add ( more stock) for a thinner consistency. Taste and adjust seasonings.
Garnish with parsley.
Bean Soup with Kale and Pesto
SEEN & MENTIONED:
The Fast 800 Recipe Book: Low-carb, Mediterranean style recipes for intermittent fasting and long-term health
SERVES 4
2 tbsp olive oil
1 medium onion, peeled and roughly chopped
1 celery stick, cut into roughly 1cm chunks
2 medium carrots, trimmed and cut into roughly 1cm chunks
1 medium courgette, trimmed, halved lengthways and cut into roughly 1cm slices
1 × 400g can cannellini beans, drained
1 × 400g can borlotti or kidney beans, drained
1 vegetable or chicken stock cube
75g kale or dark green cabbage, thickly sliced, and tough stalks discarded
60g fresh basil pesto
MUSIC:
FILMED WITH: Fujifilm x100f
Leek and butterbean soup | White bean soup recipe
#tastingflavours #leekandbutterbeansoup
#carrotandbutterbean soup
If you like a good white bean soup this leek and butter bean soup is the perfect choice for you. It's so easy to make! and is great if you need to make a quick healthy meal.
I love making this during the week because it's a great way to get in all your veggies. Give it a go and tell me what you think!
Leek and butter bean soup Ingredients:
80g Leek
1 Vegetable Stock
1 tsp tumeric
black pepper & salt to taste
400g butter beans or 1 can
1 small onion
600g potatoes
1 tbsp gravy granules
2 garlic cloves
150g carrots
1 litre/4 cups water