Creamy White Bean Soup
Prep time 20 minutes
Cook time 30 minutes
Yield 4-6 servings
- 1 onion, diced
- 2 celery stalks, diced
- 2 carrots, peeled and diced
- 4 garlic cloves, minced
- 3 (15 ounce) cans cannellini beans, rinsed and drained, or 4 ½ cups cooked cannellini beans, divided
- 1 cup low-sodium vegetable broth
- 1 cup water
- 1 teaspoon smoked paprika
- ½ teaspoon rosemary
- ¼ teaspoon thyme
- ½ teaspoon sea salt
- ¼ teaspoon black pepper
- ¼ cup chopped fresh parsley
- In a large stockpot over medium-high heat, sauté the onions, celery, carrots, and garlic in a small amount of water until tender, about 8 minutes.
- Combine the vegetable broth, water, and 2 cans of cannellini beans in a blender. Blend until smooth and creamy.
- Add the blended beans to the vegetables in the pot, along with the remaining 1 can of whole beans and all the seasonings. Simmer on low for 20-30 minutes to allow the flavors to bloom. Serve warm.
✏️Tips & Hints
- Add a few additional greens for more nutrients!
Whole Wheat Bread Bowls
Prep Time: 15 minutes
Cook Time: 1 hour 45 minutes (includes rising)
Yields: 4-6 bowls
- 1 tablespoon active dry yeast
- 2 cups warm water
- 2 tablespoons maple syrup
- 3 ½-4 cups white whole wheat flour
- 1 teaspoon sea salt
For Brushing: 1 tablespoon plant-based milk + 1/4 teaspoon maple syrup
- In a large bowl, combine the yeast, maple syrup, and warm water. Let stand until frothy.
- Stir in the flour and salt to make a soft dough. Knead until smooth and elastic, 6-8 minutes.
- Place the dough in a bowl and cover with a damp towel. Set aside in a warm place to rise, until the dough doubles in size, about 1 hour.
- Punch down the dough and divide it into 4-6 equal parts. Form and stretch each one into a smooth tight ball. Place onto a parchment lined baking sheet and use a sharp knife to cut an X onto the top of each ball. Cover with damp paper towels and let rise for another 20 minutes or until double in size.
- Preheat oven to 425°F.
- Lightly brush each dough ball with milk and maple syrup mixture and bake for 25-30 minutes or until golden brown.
- Let the bowls cool until they are easy to handle. Cut a ½ inch thick slice from the top of each loaf. Scoop out the center (save the center to dunk into the soup) until you have a bowl big enough to hold your soup. Fill with your favorite soup and enjoy!