Vegan Soup Recipe: White Bean Italian Style Soup

By mitzzy

This is a great soup recipe when you're busy and tired, and need something quick, hot and nourishing for supper. It's delicious with any kind of bread or muffins, and a salad - or not. Yummy with grated parmesan cheese if you're lacto-veg.

Ingredients

• Ingredients:
• 1 can Great Northern or other white beans
• If you want to cook your own beans, see the directions below
• 2 cups peeled, cubed potatoes
• 1 fennel bulb, sliced
• 2 stalks celery, diced
• 2 - 3 carrots, peeled and sliced thinly on the diagonal
• 1 Tbsp olive oil or other vegetable oil
• 1 - 2 cloves garlic, minced
• 1 tsp dried basil OR 1 Tbsp fresh minced
• 1 tsp dried marjoram OR 1 Tbsp fresh minced
• 1/2 tsp dried thyme, OR several fresh sprigs
• 1/2 tsp dried ground fennel seed
• 1/4 tsp paprika
• 1 pinch turmeric
• 6 cups boiling water or unsalted soup stock
• 1 Tbsp soy sauce or Braggs Liquid Aminos
• Fresh ground black pepper and salt to taste
• 2 Tbsp minced fennel leaves (feathery tops) as garnish

Details

Preparation time 15mins
Cooking time 45mins

Preparation

Step 1

Directions:
1.Heat the oil in an 8 - 10 quart pan
2.Prep the veggies
3.Add the hing or garlic to the oil
4.Add the veggies and sauté 5 minutes on med/high heat
5.Add the herbs and spices, sauté briefly
6.Add the boiling water, simmer 15 - 20 minutes or until veggies are tender
7.Remove about 2 cups vegetables (except carrots) with broth, and puree in a blender. Or use a food processor, food mill, blender stick, stiff whisk, or potato masher
8.Pour the puree back into soup
9.Drain and rinse the beans, then add to soup
10.Cook on low another 5 - 10 minutes
11.Add soy sauce, salt & pepper to taste, and minced fresh fennel leaves just before serving