Recipe: Tasty White bean and vegetable soup - vegan

White bean and vegetable soup - vegan. Try this vegan Mediterranean White Bean Soup for lunch of dinner. It's a quick gluten free soup recipe that's filled with vegetables and plant-based protein. Creamy vegan white bean soup with potatoes, and healthy vegetables.

Soups with white beans and farro, the ancient grain that's similar in size and texture to barley, are common in Tuscany, and I looked at a soup called Supper Soup of Sweet Loved the soup Susan. I made it today and I know it will taste even better tomorrow. My non vegan husband enjoyed it too. You can cook White bean and vegetable soup - vegan using 7 ingredients and 4 steps. Here is how you achieve it.

Ingredients of White bean and vegetable soup - vegan

1. You need 1-1 1/2 cup of cooked white beans eg cannellini (drained and rinsed).
2. Prepare 2 cm of piece kombu.
3. Prepare 1 stick of celery, chopped.
4. You need 1/3 cup of squash, chopped.
5. Prepare 5 of shiitake mushrooms, sliced.
6. Prepare 500 ml of + vegan stock (or water).
7. It's 1 1/2 tsp of white miso.

A hearty, healthy and low-fat bean and vegetable soup with a flavorful broth. While beans are cooking, chop the onions and sautee them in the balsamic vinegar in a large skillet to caramelize, adding a bit of low-sodium broth if needed to keep from drying out. This white bean soup recipe is naturally vegan and gluten-free…yay! It's healthy comfort food that's truly healthy and really comforting.

White bean and vegetable soup - vegan step by step

1. Put the vegetables and beans in a pan (with a lid for later). Cover with the stock..
2. Turn the heat onto medium and bring to the boil. Then turn the heat down, cover and simmer for 20 mins..
3. Use a spoonful of the stock or hot water to dissolve the miso. Then add it to the soup. Simmer for 10 mins..
4. That’s it! (I take the kombu out before serving). Serve and enjoy 😋.

This vegetable bean soup uses everyday veggies and pantry staples, so it's budget-friendly. The ingredients are simple, so you can cross-utilize them with other. White Beans - use navy, lima, cannellini. Onion and Galic - use fresh, frozen or even garlic powder to flavor your soup to taste. Potato, Carrot - you can substitute with other vegetables such as celery, sweet potato or zucchini.

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