[Recipe]: White Bean Soup

• 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

1. 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.
2. 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.
3. 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.