Description
A comforting and creamy vegan soup that combines white beans with fresh ingredients for a delightful meal.
Ingredients
Scale
- 1/2 cup vegan Pinot Grigio
- 2 tablespoons chopped shallot
- 2 cloves garlic, chopped
- 2 (15 oz.) cans of cannellini beans, drained and rinsed
- 2 teaspoons chopped fresh rosemary
- 2 teaspoons chopped fresh parsley
- ½ teaspoon fine sea salt plus more to taste
- ¼ teaspoon freshly ground black pepper plus more to taste
- 32 oz. low-sodium, gluten-free vegetable broth
- ½ cup light canned coconut milk, unsweetened
Instructions
- Add wine, shallot, and garlic to a soup pot. Cook on medium heat for 3-5 minutes until shallot is translucent.
- Add beans, rosemary, parsley, salt, and pepper; stir to combine and cook for 5 minutes.
- Stir in broth, bring to a boil, then lower to a simmer and cook uncovered for 20 minutes.
- Remove from heat and let stand for 5 minutes.
- Using an immersion blender, puree the soup until smooth, then return to heat and mix in the coconut milk, cooking for 5 more minutes.
- Season with additional salt and pepper to taste before serving.
Notes
For added richness, stir in nutritional yeast with the coconut milk. Adjust seasoning before serving.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 2g
- Sodium: 400mg
- Fat: 8g
- Saturated Fat: 6g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 10g
- Protein: 15g
- Cholesterol: 0mg