I originally made this soup trying to recreate the side of white beans at Zoe’s Kitchen, which is too high in oil to my liking. I skipped the oil and added more broth to turn the side dish into a soup, and it came out delicious and satisfying. Despite of its simplicity, it is one of the most popular soup recipes on my blog. Serve it sprinkled with parsley flakes along with a nice chunk of homemade bread.
~ Alina from Vegan Runner Eats
2 cans cannellini or other white beans, drained and rinsed (or 3 cups cooked white beans)
2 carrots, diced
2 celery stalks, diced
1 medium onion, diced
3 garlic cloves, minced
1 1/2 inch piece kombu – an Asian sea vegetable (optional)
Water or vegetable broth – the amount equal to 2 empty bean cans (here’s an easy way to make your own veggie broth)
1 bay leaf
1/2 Tbsp dried thyme
1/2 Tbsp rubbed sage
1/2 Tbsp chopped fresh rosemary
Salt, pepper to taste
1. In a medium-sized Dutch oven or other thick-bottomed soup pot, heat up 1-2 Tbsp water or broth on medium heat until bubbly. Add chopped onion, celery and carrot. Cook for about 5 min, stirring occasionally, adding more water to prevent vegetables from sticking to the pot. Add minced garlic and cook for another 1 min.
2. Add the rest of the soup ingredients except for salt, pepper, and fresh rosemary (if using dried rosemary, halve the amount and add at this time with the rest of the ingredients). Bring to a boil, reduce the heat to medium-low, and simmer for 20-25 min.
Taste the soup to check if all the flavors have blended together. If not, simmer for another 5 min.
3. Take out about 1/3 of the soup into a bowl, mash with a potato masher until the components of the soup are broken down and look like gravy (this can also be done with an immersion blender). Return the mashed soup to the pot, add salt, pepper and fresh rosemary, stir well, simmer for another 3-5 min.
4. Just before taking the soup off the heat, check for seasoning. Take out bay leaves and kombu. Let cool for 5-10 min before serving.