Go Back

Herby White Bean Soup

A low-effort soup packed with herby flavours and some warm spices. The perfect dish to kick off the cosy season, that can be eaten as a starter or as a main dish. It is versatile and the ingredients are interchangeable.
Rezept drucken Pin Recipe
Vorbereitungszeit 10 Minuten
Zubereitungszeit 1 Stunde 30 Minuten
Gesamtzeit 1 Stunde 40 Minuten
Portionen: 4 start servings
Gericht: Main Course, Soup
Küche: Own Creation
Ingredients Equipment Method Notes

Zutaten
  

Beans and Liquid
  • 250 g dried white beans soaked over night, see notes 1
  • 1 litre vegetable stock
Aromatics
  • 4 tablespoons olive oil
  • 1 tablespoon fennel seeds
  • 1 tablespoon coriander seeds
  • 1 large white onion diced
  • 1 leek sliced, whites separated
  • 3 garlic cloves minced
Herbs and Vegetables
  • 50 g fresh parsley roughly chopped
  • Green parts of leek
  • 2 bay leaves
  • 350 g frozen spinach defrosted
Other
  • 2 lemons juice, see notes 2
  • vegan cooking cream
  • Salt
  • Black pepper
  • 2 tablespoons miso paste or MSG optional

Kochutensilien

  • 1 (hand-) blender

Method
 

  1. Season with salt and black pepper as you go at each step.
Flavour Base
  1. In a large pot, heat up the olive oil and toast the whole spices (coriander and fennel seeds) for 1 min on low heat.
  2. Add the onion and white parts of the leek with some salt and sauté on medium heat until soft. Then, add the garlic and repeat for 1-2 minutes.
Cook the beans
  1. If using dried beans, drain and rinse them thoroughly, before adding them to the pot alongside the vegetable stock. Bring it to a boil, reduce the heat to medium-low and cook the beans until tender (1 hour at least).
  2. If you are using canned beans, 750ml of the stock to the pot and keep simmering for at least an hour. Drain, rinse and add the beans.
Herbs, Vegetables and Blending
  1. Add parsley, bay leaves and the green parts of the leek. Mix and cook on low heat for 20 minutes.
  2. If desired, blend some parts of the soup either using a hand blender or by transferring it to a food processor to make the soup thicker and more creamy.
  3. Add the defrosted spinach, mix and cook for 10 more minutes
Finishing touches and serving
  1. Turn off the heat and dissolve the miso paste (or add MSG). Give the soup a taste to adjust salt and black pepper levels.
  2. Serve the soup to a bowl and squeeze the juice of half a lemon into each bowl. Add 1-2 tablespoons of cooking cream and enjoy.

Notizen

  1. For canned beans, use 3 (400g) cans, which is ~750g of drained beans.
  2. Optionally, use a tablespoon of balsamic vinegar per serving instead.