Creamy Bean Delight (Print Version)
# Ingredients:
01 -
High-quality vegetable broth.
02 -
Rich and tangy tomato paste.
03 -
Fresh-cut celery stalks, diced.
04 -
Tender canned cannellini beans, rinsed.
05 -
Large carrots, sliced into rounds.
06 -
Fresh garlic cloves, chopped small.
07 -
A drizzle of extra virgin olive oil.
08 -
Sweet onion, finely chopped.
09 -
Sea salt to bring out flavors.
10 -
Black pepper, freshly ground.
11 -
Optional: vegan-friendly parmesan cheese.
12 -
Italian herb mix, dried.
13 -
Pinch of crushed red chili flakes.
14 -
Handful of fresh kale or baby spinach leaves.
15 -
A squeeze of freshly squeezed lemon juice.
# Instructions:
01 -
In a big soup pot, heat up the olive oil. Toss in onions, garlic, celery, and carrots. Let 'em cook until they're just softening up.
02 -
Dump in the beans, broth, tomato paste, and seasonings. Stir it all so everything blends nicely.
03 -
With the lid off, let the soup gently cook at a simmer for about 15 minutes. Give it a stir now and then.
04 -
Scoop out two cups of the soup and blend it to make it creamy, then mix it back in. If you've got an immersion blender, give it a couple of quick swirls instead.
05 -
Stir in the baby spinach or kale so they mix in and wilt with the heat.
06 -
Squeeze in a bit of lemon juice. Taste and tweak the seasoning. Dish it up hot and enjoy!
# Notes:
01 -
Swap white beans for your favorite type.
02 -
Add more or less broth depending on how thick you want it.
03 -
Fresh herbs work great instead of dried ones.