This Creamy Bean and Potato soup is one of our favourite cold weather comforts. With a few humble common pantry ingredients, you have a soup that's practically a hug from Italy.
Use more garlic if you like garlic; it's so good for you!
If you have kale (or spinach) handy, that's another nutritional bonus you could add to this soup.
Makes 2 large bowls
CREAMY VEGAN CANNELLINI BEAN SOUP
🥔 1 can of Cannellini Beans (or other creamy white bean)
🥔 1 Potato, cubed (preferably white; otherwise peeled)
🥔 1+ Sprig of fresh rosemary
🥔 1+ Clove garlic
🥔 1/2 an Onion, chopped
🥔 1 Bay leaf (optional)
🥔 Kale (optional)
In a soup pot, sauté the onion in a bit of oil. Add the garlic and rosemary sprig.
Add the potato cubes to the pot with just enough water to cover. Add the bay leaf if using. Cover.
Once the potatoes are soft, remove the bay leaf and rosemary, and blend with 3/4 of the can of beans. Your mixture should be very creamy. If it's too thick, add a bit of water.
Return to the heat, and add the remaining 1/4 can of beans. If you'd like to add kale, now is the time to add it.
Season to taste (I like celery salt for this soup), and serve with a drizzle excellent olive oil.
📸 Served with a sprinkle of aleppo pepper here, but lemon zest would be delicious too.
I blend this soup because I love the creaminess, but you could experiment with making it a bit chunkier. By gently mashing the beans and potatoes, you would get a more rustic texture that's equally satisfying.
If you are not vegetarian, a bit of smokey ham would be delicious here 🤫 and if you're not vegan, I would top with a bit of parmesan!
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