Vegan Soup Recipe: White Bean Italian Style Soup

Quick and Easy, Delicious and Nourishing Soup For Busy Cooks

This soup recipe calls for canned beans, but you can cook your own very easily - it just takes more time to soak and cook, so you have to plan ahead and start the beans the day before, or pressure cook them.

A jar blender will puree the soup, but a stick blender works best. A stiff whisk or other pureeing or mashing device will also work, with a variety of results.

4 Large or 6 Modest Servings of Soup

Ingredients:

• 1 can Great Northern or other white beans
• If you want to cook your own beans, see the directions below
• 2 - 3 cups peeled, cubed potatoes
• 1 fennel bulb, sliced
• 2 stalks celery, diced
• 2 - 3 carrots, peeled and sliced thinly on the diagonal
• 3 Tbsp olive oil or other vegetable oil, or ghee
• 1 pinch hing or 1 clove garlic, minced
• 1 tsp dried basil OR 1 Tbsp fresh minced
• 1 tsp dried marjoram OR 1 Tbsp fresh minced
• 1/2 tsp dried thyme, OR several fresh sprigs
• 1/2 tsp dried ground fennel, or celery seed
• 1 tiny pinch cayenne
• 6 cups boiling water
• 1 tsp salt
• 1/4 tsp ground black pepper

Directions:

1. Heat the oil in an 8 - 10 quart pan
2. Prep the veggies
3. Add the hing or garlic to the oil
4. Add the veggies and sauté 5 minutes on med/high heat
5. Add the herbs and spices, sauté briefly
6. Drain and rinse the beans, then add to veggies
7. Add the boiling water, simmer 1/2 hour or until veggies are very tender
8. Remove about 1 quart veg (except carrots) with broth, and puree in a blender. Or use a food processor, food mill, blender stick, stiff whisk, or potato masher
9. Pour the puree back into soup
10. Add salt & pepper, adjust seasonings to taste

Bean Cooking Directions:

1. Note - This makes enough beans for a second batch, to freeze, or make a double soup recipe. Using a pressure cooker greatly reduces cooking time, but don't omit the soaking!
2. Soak 1 c. of beans 8 hours. Use hot water & change several times to cut soaking time in half
3. Drain & rinse the soaked beans, cover with cold water to cover & bring to a boil
4. Boil ten minutes & skim the foam
5. Cover & simmer for 1 - 2 hours, until falling-apart tender