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Vegan White Bean Soup

Ingredients

  • 2 cups white beans – Cannelli or Great Northern Beans
  • 8 cups water or vegetable broth
  • 2 bay leaves
  • 1 medium onion, diced
  • 1 clove garlic, minced
  • 1/2 bag of baby carrots
  • 1 cup sliced celery
  • 1/4 teaspoon allspice
  • 1/2 teaspoon nutmeg
  • 1/2 cup white wine
  • 3 tablespoons Nutritional Yeast
  • Sea Salt and LOTS of freshly ground pepper

Instructions

  • Soak beans in water overnight. When ready to cook, drain the beans and rinse well. Place beans in a dutch oven pan and add the water or vegetable broth or a mixture of the two
  • Turn heat to high and let come to a boil. Skim the foam off the top and turn heat to simmer. Add the bay leaves and the onions and garlic. Let cook for 1 – 2 hours or until beans are nearly done. Add the carrots and celery, allspice and nutmeg. Add the wine. Let cook until the carrot and celery are just done, but not mushy. At the end, add the Nutritional Yeast and Sea Salt and lots of Pepper. The Pepper doesn’t make it hot, it just gives it lots of good flavor
  • When done, blend in batches in blender for a creamy effect