Creamy White Bean and Sage Soup
Author: 
Recipe type: Soup
Cuisine: Plant-Based
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
Creamy White Bean and Sage Soup: oil free
Ingredients
  • 2 cups chopped onion
  • 2 tbsp ground sage
  • 2 tsp dried thyme
  • ¼ tsp ground pepper (plus more for seasoning)
  • 1½ tsp kosher salt (plus more for seasoning)
  • 1½ tbsp chopped garlic
  • 2 bay leaves
  • 4 cups cooked cannellini beans, (we used 2 cups dried cannellini beans, soaked overnight and cooked in a pressure cooker for 11 minutes with 2 sage leaves)-can reserve cooking liquid to use in place of water
  • 1 cup chopped celery
  • 2 cups peeled and chopped celeriac (celery root), if you can't find, parsnips can be used in place
  • 1 cup chopped carrots
  • 5-6 cups of water
  • freshly grated nutmeg
  • 1-2 tbsp freshly squeezed lemon juice (to taste)
Instructions
  1. If making your own beans, soak over night or for 8 hours. Drain and cook in a pressure cooker with 2 bays leaves. Bring to pressure and cook for 11 minutes. If no pressure cooker, cover with water and bring to boil, reduce to low and simmer until tender, around 1½ hours. Drain, reserving some of the bean liquid for the base of the soup.
  2. Place onions, celery, herbs, garlic, salt, and pepper into a soup pot that can hold 2 quarts. Add just enough water to cover the bottom, and sauté ingredients until softened.
  3. Add carrots, celeriac/parsnips and cook for about 10 minutes.
  4. Add water/broth starting with 5 cups (adding an additional cup if you think it needs it), bay leaves, and beans and cook until all ingredients have softened and flavors have blended, around 20 minutes.
  5. Remove soup from pan and adding in batches, puree in a good blender (like a
  6. Vitamix). If soup is too thick, can add additional broth/water (we ended up using 6 cups). We pureed about ¾ of the soup and left some chunky to add texture. Be careful that blender is vented and not more than ¾ full, as hot liquid will expand when blended. If preferred, you can use a stick blender, noting you will not achieve the same texture.
  7. Season with fresh lemon juice starting with 1 tbsp and increasing to 2 if desired, salt, pepper, and a hardy amount of freshly grated nutmeg to taste. Serve topped with fresh parsley, or some garlicky mushrooms.
Notes
Based on 6 servings, 54% Vitamin A, 33% iron, 18% Vitamin C, 20% calcium, 1155 mg
Nutrition Information
Serving size: ⅙ Calories: 265 Fat: < 1 g Carbohydrates: 52.3 g Fiber: 11.3 g Protein: 14.5 g Cholesterol: 0 mg
Recipe by Garden Fresh Foodie at https://gardenfreshfoodie.com/soups-stews/creamy-white-bean-and-sage-soup/