Easy Weeknight White Bean Soup
veggies and white beans simmered together to make a hearty soup perfect for chilly nights
Ingredients
- 4 15 ounce cans White Beans I used 2 great northern, 1 cannellini and 1 navy
- 4 cups Vegetable stock low sodium
- 2 tbsp Olive oil
- 1/2 cup White wine I used a dry sauvignon blanc
- 1.5 cups Water
- 5-6 Carrots diced
- 3 Celery stalks diced
- 1 Yellow onion diced
- 2-3 cloves Garlic
- 1 tbsp Tomato paste
- 2 Bay leaves
- 3 sprigs Thyme
- 2 tsp TJ's Vegan Chicken-less Seasoning omit if you're not close to a TJ's, it will still be delicious
- 2 tsp Salt or to taste
- 1 tsp Pepper
Instructions
- Heat olive oil in a large dutch oven and add onions, carrots and celery and cook over medium to low heat for 5-7 mins to soften the vegetables. Season with salt and pepper and add some chili flakes if desired.
- Add in the garlic and cook another minute then add in the drained and rinsed white beans and cook for about 3 mins stirring constantly to break down some of the beans as this will thicken your soup and bring flavor into the beans
- Add the tomato paste and stir another minute before adding the white wine to deglaze your pot and scrape up any bits stuck to the bottom.
- Add the vegetable stock, bay leaves, thyme and bring to a boil, then reduce the heat and cover and cook 45 mins checking every 10 mins to adjust liquid and add water depending on how thick you want your soup. I usually add 1.5 cups.
- Remove bay leaves, season with salt and pepper to your preference and serve with crusty bread to dip
Tried this recipe?Let us know how it was!