This easy vegan white bean soup keeps well in the fridge, in an airtight container, for up to 3-4 days. Plus, if you slightly mash the soft potato cubes and beans with a wooden spoon, that makes this white bean soup even thicker. Any leftover of drinkable white wine is suitable for cooking, don’t waste it. And you know what? You can also freeze it in small portions, perfect for home cooking.īoth starchy potatoes and soft cannellini beans make this soup thick, creamy and yummy. If you don’t keep it vegan, enjoy it with freshly grated parmesan cheese which adds extra flavor and creaminess! WHITE WINEĬooking with white wine adds richness and a new dimension of flavor. Serve with freshly ground black pepper and a drizzle of good olive oil or extra virgin olive oil, the best options when it comes to flavor and health benefits. When you add white wine to the pot, you add a that of acidity which brings out the other flavors. Then add white beans, potatoes, rosemary and a dash of white wine to this aromatic base. In Italy, this is called “soffritto” and creates a flavorsome base for basically any savory dish. Start cooking slowly a mix of diced carrots, celery, onion and garlic in a bit of olive oil. WHY DOES THIS WHITE BEAN SOUP TASTE SO GOOD? I love cannellini beans, but you can use white beans such as navy beans or Great Northern beans, they work just fine. ![]() Plus, if you enjoy this cannellini soup with some whole grain bread, you’ll get plenty of fiber! Plus, these white beans are a terrific source of vegetarian protein and they’re highly filling, making them a very weight loss-friendly food. If you’re wondering if white beans are healthy and good for you, the answer is yes! Cannellini beans are low on calories but loaded with minerals, antioxidants, and fiber. Always keep a few cans of these handy and inexpensive pulses in your pantry, they are perfect for a last-minute meal. It’s vegan, gluten-free and packed with protein. This easy and budget-friendly white bean soup delivers a healthy and delicious midweek family meal in 20 minutes. Serve with a drizzle of olive oil, black pepper, and crusty bread.Add vegetable broth, frozen spinach and cook until the potatoes are soft.Stir in the wine, toss well and simmer until it has evaporated.Add beans, garlic, tomato paste, potatoes, rosemary and a pinch of salt and pepper.Saute’ onion, carrot, celery in olive oil for 5 minutes.White beans (such as cannellini or navy beans).Once you try it, you’ll want more! What ingredients you need ![]() It’s thick, comforting, and perfect for dunking crusty whole-grain bread in. Make it right and this white bean soup gets it all: flavor, texture, color, and amazing nutritional benefits.
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