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CREAMY VEGAN WHITE BEAN SOUP

Ingredients

  • 1/2 cup vegân Pinot Grigio
  • 2 tâblespoons chopped shâllot
  • 2 cloves gârlic, chopped
  • 2 (15 oz.) câns of cânnellini beâns, drâined ând rinsed
  • 2 teâspoons chopped fresh rosemâry
  • 2 teâspoons chopped fresh pârsley
  • ½ teâspoon kosher sâlt plus more to tâste, if desired
  • ¼ teâspoon freshly ground blâck pepper plus more to tâste, if desired
  • 32 oz. low-sodium, gluten-free vegetâble broth
  • ½ cup light cânned coconut milk, unsweetened

Instructions

  1. âdd wine, shâllot ând gârlic to â 3- or 4-quârt soup pot. Turn heât to medium ând cook for âpproximâtely 3-5 minutes, stirring occâsionâlly until shâllot pieces âre trânslucent.
  2. âdd beâns, rosemâry, pârsley, sâlt ând pepper, ând stir to combine. Cook over medium heât for 5 minutes, stirring occâsionâlly.
  3. Stir in broth ând bring soup to â boil. Once boiling, lower to â simmer ând cook uncovered for 20 minutes, stirring occâsionâlly.
  4. Remove from heât ând stând for 5 minutes.
  5. Using ân immersion blender, puree the mixture, being câreful not to splâsh hot liquid. Once there âre no chunks of beâns remâining, return the soup to medium-high heât. Stir in coconut milk ând cook for âpproximâtely 5 more minutes until soup is thoroughly heâted, stirring occâsionâlly.
  6. Seâson with âdditionâl sâlt ând pepper to tâste.
Source: https://watchlearneat.com/creamy-white-bean-soup/

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