White Bean Soup Vegan

Old cookbooks have taught generations how to cook. Their recipes, colorful artwork and photography often reveal what seemed like simpler times. Yet we all know cooking from scratch can be time consuming and isn't always practical. That's where posts from my blog Broiled Grapefruit come in. The recipes featured are carefully selected and tested for the average at home cook. If you are a vintage cookbook lover like me, each recipe comes with the added treat of knowing that they're based in history.


Julia Child circa 1960's

So instead of serving chicken for dinner try this plant-based white bean soup. This flavorful soup is loaded with vitamins and minerals and packed with cannellini beans, kale, garlic and chili oil (optional). The addition of pasta (also optional) is for those craving a heartier soup.


Recipe pictured without pasta or chili oil
Recipe Inspired By Julia Child's 1961 'Pot Au Feu' Photo:Culinary Hill

White Bean Soup Vegan


Ingredients:


-1 15 can ounce cannellini beans

-1 head of kale, cleaned, washed and cut into bite-sized pieces

-2 cloves of minced garlic

-2-3 tablespoons extra virgin olive oil

-1/4 cup red onion

-10 cups vegetarian chicken broth

-1 cup small Italian pasta optional (Ancini de Pepe works well)

-1/4 cup chili oil for garnish (optional)


Directions:


Saute the garlic and onion in olive oil over low to medium heat being careful not to brown. Add the kale and saute for about one minute. Add the beans, their juice, and the broth. Simmer for about 20-25 minutes or until the kale is cooked and the flavors have had a chance to blend together. If you are craving a richer soup and using pasta, add it in now and continue simmering for another 7 minutes. Ladle into bowls and drizzle with chili oil if you prefer. Serve warm. with a generous slice of hard crusted bread!


Saute the garlic and onion in olive oil over low to medium heat being careful not to brown. Add the kale and saute for about one minute. Add the beans and their juice, and broth.  Simmer for about 20-25 minutes or until the kale is cooked and the flavors have had a chance to blend together. If you are using pasta, add it now and and simmer for another 7 minutes. Ladle into bowls and drizzle with chili oil.  Serve warm. with a generous slice of hard crusted bread.


Note: You can substitute different beans in this recipe as well as a variety of dark leafy greens. Just make sure your greens are sturdy like collards and/or mustard greens. Also, when substituting beans, if their juice is thin, you may want to thicken your broth with a roux or simmer it down a bit (lid off); adjust your seasoning accordingly.