For the past couple of days I've been busy preparing for my mother's arrival here on Wednesday. It's so exciting! This is her first time to US, so a lot of planning going on. Even though she has visited us when we were residing in Canada back in 2005, she is tensed now (me too!). Actually, I'm not worried about her traveling alone, it's that the past one year has not been good for her. So praying that nothing should get messed up.
As the day is nearing, I'm feeling so restless and don't feel like blogging or cooking anything. But this afternoon I saw that Hetal of Isha's Kitchen has passed me the Inspiration Award and it really inspired me to try a new recipe. Thank you very much, Hetal.
Finally I made this soup from the Vegetarian Book, my husband got for me from Barnes and Nobles. It's the bargain-priced book. For $10 it's a steal I would say, with so many wonderful pictures and amazing recipes. I think this one is a very popular book among food bloggers. I see a lot of recipes around from this book.
I made a couple of changes to the recipe like using canned beans instead of dry beans, crushed tomatoes instead of fresh ones and vegetable stock instead of water. Let's get into the White Bean Soup recipe.
If you tried this White Bean Soup recipe, please leave a 🌟 star rating and let me know how it went in the 📝 comments below!
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Recipe
White Bean Soup Recipe
Ingredients
- 3 Cups Drained & Rinsed Canned Cannellini Beans
- 1 Bay Leaf
- 5 Tablespoons Olive Oil
- 1 Finely Chopped Medium Onion
- 1 Finely Chopped Carrot
- 1 Finely Chopped Celery Rib
- 3 Peeled And Finely Chopped Medium Tomatoes (Alternatively You Can Use ½ Cup Of Crushed Tomatoes)
- 2 Cloves Finely Chopped Garlic
- 1 Teaspoon Fresh Thyme Leaves OR ½ Teaspoon Dried Thyme
- 3 To 4 Cups Vegetable Stock/Water
- As Needed Salt And Freshly Ground Black Pepper
Instructions
- Heat the oil in a saucepan. Add bay leaf, onion and cook.
- Add the carrot and celery and cook until they are soft.
- Add crused tomatoes, garlic, and thyme to the sauce pan. Cook it for another 5 minutes.
- Meanwhile puree 1 cup of the beans either in a food processor or a blender adding little water.
- Now add this puree, remaining 2 cups of beans and the vegetable stock to the sauce pan.
- Simmer for another 10 minutes.
- That's it. Serve with your favorite bread.
My Notes
- Dried beans was used in the original recipe. In that case take 1.5 cups of dried cannellini or other white beans. Clean the beans, rinse thoroughly in cold water and soak it in a large bowl overnight. Check here for detailed instructions on how to cook dried beans.
I'm sending this to Sangeeth's Eat Healthy - Protein Rich Event.
janet says
can i use soya beans instead of cannelini beans.
You sure could, Janet.
DivyA Vikram says
nice one madhu..Hope u have a nice time with mom
Laavanya says
Soup looks awesome Madhuram.. enjoy your time with your mother.
Aparna says
Glad to have discovered your blog.More so because it is "eggless".:)
I'm not particularly fond of soups but love beans. So this has to be a good one, I'm sure.
Enjoy having your mother with you. Have a great time.
JZ @ Tasty treats says
Hi Madhuram, theres something for u on my blog! Enjoy!
sukanya says
Hi....
Have nice time with ur mom in US. Soup look so good. YUM!
Vaishali says
Madhuram- how lovely to have your mom visit you. I hope you have a great time. The soup looks delicious- cannelini beans are absolutely gorgeous, and I love how creamy they cook up.