White Bean & Veggie Soup

Sep 17, 2020

Prep Time10 minsCook Time20 minsTotal Time30 minsYields4 Servings

This white bean and veggie soup recipe is an easy, plant-based dinner meal that's light, warming and nourishing. It's high in fibre, and if you make it using homemade bone broth it makes the soup more nutrient dense and gut-supportive. If you're vegetarian or vegan you could always make a veggie broth or simply add vegetable stock instead. This recipe is also great to make ahead of time, or it makes a perfect dish to keep in the freezer for nights when you need something quick and light to warm up.

Ingredients:

 8-10 cups chicken or vegetable broth
 1 tbsp coconut oil
 4 garlic cloves, peeled and chopped
 1 onion, peeled and chopped
 2 cans white beans, cannellini beans or butter beans
 3 cups carrot, chopped
 3 cups celery, chopped
 3 cups kale, stems removed and roughly chopped/torn
 2 tsp turmeric
 2 tsp dried parsley
 Salt and pepper to taste

Method:

1

In a large soup pot melt the coconut oil over medium heat. Add garlic and onion and saute for 3-4 minutes until the onion goes translucent.

2

Reduce heat to low and add the broth, vegetables, turmeric, parsley, salt and pepper and simmer for 20 minutes until the vegetables are warm.

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Ingredients

 8-10 cups chicken or vegetable broth
 1 tbsp coconut oil
 4 garlic cloves, peeled and chopped
 1 onion, peeled and chopped
 2 cans white beans, cannellini beans or butter beans
 3 cups carrot, chopped
 3 cups celery, chopped
 3 cups kale, stems removed and roughly chopped/torn
 2 tsp turmeric
 2 tsp dried parsley
 Salt and pepper to taste
White Bean & Veggie Soup
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