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white bean soup. 2 ways.

Whelp, I made these soups like over two months ago and am just now getting to putting the recipes up. I am SO SORRY that I seems to always be so stinking behind. But I guess that's life and working a full time job on top of this job is just a little nutty sometimes. So I apologize for the delay and I hope you still enjoy these recipes. There are still a few chilly months left so you have plenty of time to soak up these warm soups!

 

I'm a big fan of white beans (cannellini beans) and in one week bought way too many cans of them on accident forgetting to check them off my list! Whoops. So, I decided to make them into soup. Cuz why the heck not. I also wanted to make them two different ways...just for the heck of it. I'm a big fan of white beans with Mexican flavors but also with garlic and sage. So, using those two basics, I went to work. I made my sage one vegan, but you can for sure use whatever type of stock you prefer since it will still taste delicious. The green chilie one is also vegan if you don't add the sausage at the end. It's just always great to have some delicious vegan recipes up your sleeve!

 

Give these two (or one of them) a try and let me know your thoughts! If you make one be sure to post it up online and feel free to tag me!

 

Sage & Garlic White Bean Soup

Ingredients:

  • 2 teaspoon sage, chopped

  • 4 garlic cloves, minced

  • ½ white onion, diced

  • olive oil

  • 1 can white beans, drained

  • 2 cups vegetable stock

  • salt and pepper to taste

  • roasted brussel sprouts, optional
     

  1. In a medium sized pot (or sauce pan) on the stove add a little olive oil and heat to medium/low. Add sage, garlic and onion. Stir fairly often until onions have become translucent. Remove the oil from remaining in the pot.

  2. Pour in your white beans and stock and reduce to a low heat. Leave this on the stove until beans become soft. Usually about 30 minutes.

  3. Once the beans are completely cooked, remove pot from heat. Pour the soup into a large blender and puree the mixture. Add salt and pepper and blend once more.

  4. Pour into bowls and serve with roasted brussel sprouts on top. Even better with crostini.

 

Green Chilie White Bean Soup
Ingredients:

  • 4 garlic cloves, minced

  • ½ red onion, diced

  • olive oil

  • 1 jalapeno, diced and deseeded

  • 1 small can green chilies

  • 1 can white beans, drained

  • 1½ cups vegetable stock

  • 1 teaspoon chili powder

  • ½ teaspoon cayenne

  • 1 teaspoon dried cilantro

  • salt and pepper to taste

  • jalapeno chicken sausage (I got mine from Trader Joe's), optional
     

  1. Place a large sauce pan

  2. Pour chilies, white beans and stock into the pan. Add seasonings and stir. Cover and reduce to a lower heat. Let cook for about 30 minutes or until the beans are soft.

  3. Once beans are cooked, remove from heat.

  4. Pour into bowls and add toppings. I added chicken sausage; feel free to add fresh cilantro, veggies, and avocado. Whatever floats your boat.

 

 

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