[Recipe]: White Bean Soup
Jan 04, 2021
- Difficulty: Easy
- Prep time: 15 minutes
- Cook time: 30 minutes
- Total time: 45 minutes
- Serves: 4 - 6
- Adapted from NYTimes Cooking
Ingredients
- 1/4 cup extra virgin olive oil
- 3 large shallots, minced (about 2/3 cup)
- 4 large celery stalks, peeled and thinly sliced
- 5 garlic cloves, minced
- 3 teaspoons dried Italian seasoning
- 3/4 teaspoon finely chopped fresh rosemary
- Kosher salt and rainbow black pepper
- 6 cups of vegetable stock
- 3 (14-ounce) cans cannellini beans, rinsed
- 2 cups oat milk
- Chinese chilli oil for garnish
- Red pepper flakes for garnish
Process
- Prepare the soup: Over medium heat, add 1/4 cup of olive oil.
Add the shallots, celery, garlic, Italian seasoning, and rosemary; season with salt and pepper.
Cook, stirring occasionally, until tender, about
10 minutes
,
reducing the heat to medium-low if needed to avoid browning the vegetables.
- Add the stock and rinsed beans, and turn up to high heat.
Once the mixture comes to a boil, cook over medium-high heat until flavors meld and stock thickens,
about
15 minutes
.
- Working in batches if needed, transfer the soup to a blender and purée until smooth,
adding oat milk to thin to desired consistency. Season to taste with salt and pepper.
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