Start your meal with this fabulous White Bean Soup! It’s nourishing and warming and hearty enough to enjoy on meatless Mondays. Rich in flavor, vegan, and pantry-friendly, this soup is packed with healthy veggies and green olives and topped with a homemade fresh herb garnish. It’s comfort food at its finest!
Start by cooking up the onion and carrots in a large pot or Dutch oven. Meanwhile, use a mini food processor to mince the garlic. Melt a generous dollop of vegan butter in the saucepan and add minced garlic (reserving a teaspoon for the herb garnish) and fresh chili pepper. Cook until they smell fragrant. Next, stir in the dried thyme, crushed red pepper, and white pepper for added flavor. Cook just until fragrant, then pour in the stock and bring to a boil. Once at a boil, stir in the beans and simmer for 30 minutes. In the meantime, prepare the herb garnish by pulsing the fresh chopped parsley, fresh dill, lemon juice, olive oil, the reserved garlic, and a splash of brine from the olives just until finely chopped. Finally, add the olives and spinach to the soup and let cook for another few minutes until wilted. Season with salt and black pepper to taste. Serve hot with a spoonful of herb garnish.
To make the White Bean Soup, you will need the following ingredients:
In a large pot or Dutch oven over medium-high heat, heat 2 teaspoons olive oil and add the diced onion. Cook, stirring occasionally, until soft and golden, about 6-8 minutes.
Add in the diced carrots and cook, stirring occasionally, for 7-8 minutes until they start to soften. Season with a pinch of salt and black pepper.
To a food processor, add 8 peeled garlic cloves. Pulse until completely minced. Remove all but 1 teaspoon of the minced garlic. Set this minced garlic aside.
To the pot, add 3 tablespoons plant-based butter and melt. Add the minced garlic and sliced Thai chili pepper. Cook, stirring, until fragrant, about 45 seconds.
Add 2 teaspoons dry thyme, ¼ teaspoon crushed red pepper, and ¼ teaspoon white pepper and cook until fragrant, about 1 minute.
Pour in 8 cups vegetable stock and bring to a boil. Stir in 2 cans white beans and season with salt and black pepper to taste. Simmer for 30 minutes. Taste and adjust salt if needed.
To the food processor with the remaining 1 teaspoon minced garlic, add ½ cup fresh parsley, ½ cup fresh dill, 2 tablespoons brine from Castelvetrano olives, 2 tablespoons lemon juice, ¼ cup extra-virgin olive oi, and a pinch of salt. Pulse until combined. If too thick, add a splash of olive oil or brine. Set aside.
Add in 1 cup olives and stir in the spinach. Cook until just wilted and remove from heat. Taste and adjust the seasoning if needed.
Ladle the soup into bowls and spoon the herb garnish on top. Serve hot!
Serve this wholesome and delicious White Bean Soup hot and top each bowlful with fresh herb garnish for an extra flavor punch. It’s a nourishing and cozy vegan-friendly dish the whole family will love. Made it? Let us know! Tag @cookmerecipes on Instagram and hashtag it #cookmerecipes
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