Creamy White Bean Soup
My favorite thing about this particular recipe is how versatile it is. You can get creative and play around with other vegetables and herbs. If you love spice, you can add some cayenne pepper to the mix. Taste as you go and adjust as needed. Even I don’t make this soup the same way every time, and it’s my recipe!
I started making my own soups from scratch after paying attention to labels on soup cans, which wasn’t that long ago if I’m being honest. Have you seen how much sodium is in one standard size can of store bought soup?! It’s beyond unnecessary. Flavor should come from fresh herbs and spices, not just an overload of salt. Not to mention that most traditional canned items have harsh chemicals and preservatives, which only make us sick. I’m a huge advocate for cooking from scratch for health benefits, and the taste doesn’t even compare.
The soup can be kept in the fridge for up to a week or stored in the freezer if you have a large batch and few mouths to feed.
Ingredients
I can cannellini beans (any white bean will do)
I can organic coconut milk
32oz low sodium vegetable broth
2 tbsp olive oil
4-5 cloves of garlic, minced or finely chopped
2 tsp Italian seasoning
1 tsp curry powder
I large regular or sweet potato, peeled and chopped
2 large carrots, peeled and chopped
1 small yellow onion
2 cups chopped kale (spinach or arugula are also great)
6-8 baby portabella mushrooms, sliced
I handful fresh parsley
Juice of ½ lemon
½-1 cup water, if soup is too thick
Preparation
Heat oil in a large pot on medium-high. Add onion and garlic and sauté about three minutes or until tender. Be careful to not burn the garlic.
Next add the chopped vegetables, beans, broth, and coconut milk. Stir and bring to a boil.
Stir in Italian seasonings and curry powder, then reduce heat to medium-low. Heat for 30 minutes, stirring occasionally.
When the carrots and potato are tender and cooked through, add in fresh parsley and lemon juice.
Stir, remove from heat and top with fresh ground pepper. Enjoy!
