This hearty and flavorful White Bean Soup is loaded with plenty of fresh vegetables, beans, herbs, and spices. It's a delicious creamy soup perfect for serving in a bread bowl. But if you're in a hurry, you can whip up this quick and easy soup, skip the Bread Bowl, and serve it with your favorite whole grain crusty bread. This is comfort food at its best!

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🥄 Kitchen Tools 

  • Large soup pot
  • Large size mixing bowl
  • Food processor or High Speed Blender
  • Spatula/Wood Spoons
  • Chef knife
  • Cutting Board

If you are making Bread Bowls, I recommend you make them before the show. 

Creamy White Bean Soup

Prep time    20 minutes  

Cook time   30 minutes    

Yield               4-6 servings 

🌱 Ingredients

  • 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

    👩‍🍳 Directions

    1. 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.
    2. Combine the vegetable broth, water, and 2 cans of cannellini beans in a blender. Blend until smooth and creamy.
    3. 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

          🌱 Ingredients

          • 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

          👩‍🍳 Directions

          1. In a large bowl, combine the yeast, maple syrup, and warm water. Let stand until frothy.
          2. Stir in the flour and salt to make a soft dough. Knead until smooth and elastic, 6-8 minutes. 
          3. 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.
          4. 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.   
          5. Preheat oven to 425°F.
          6. Lightly brush each dough ball with milk and maple syrup mixture and bake for 25-30 minutes or until golden brown.
          7. 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!



            Creamy White Bean Soup in a Bread Bowl Grocery List 🛒  

                Produce 🥦

            • 1 medium onion
            • 2 celery stalks
            • 2 carrots
            • 4 garlic cloves
            • 1 bunch fresh parsley
            • 2-3 cups spinach or kale (optional addition for soup)

                 Plant-Based Dairy 🥛

            • 1 tablespoon plant-based milk

                 Baking & Spices 🌶

            • 1 tablespoon active dry yeast (for bread bowls)
            • 2 tablespoons + 1/4 teaspoon maple syrup
            • 4 cups white whole wheat flour (for bread bowls)
            • 1 teaspoon smoked paprika
            • ½ teaspoon rosemary
            • ¼ teaspoon thyme
            • ½ teaspoon sea salt
            • ¼ teaspoon black pepper

                 Canned and Jarred Goods 🥫 

            • 1 cup low sodium vegetable broth
            • 3 (15 ounce) cans cannellini beans


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