It’s been a very grey week so far and I’m feeling like a warm comforting soup is in order today.
Well, if the recent state of grocery shelves are any indication, there are a lot of people with a lot of beans right now. Hey, I’m not complaining about it, I think it’s pretty awesome actually. Beans are an extremely healthy staple food that seem to get ignored under most circumstances. Let’s just count it as one of the positive side-effects from this crazy time, beans finally getting the appreciation they deserve.
Another positive side-effect is that way more people are in their kitchens cooking instead of eating out all week. I’d say that’s a huge plus for everyone’s health. I don’t think it’s news to any of us that, with a few exceptions, fast food and restaurants aren’t the most nutritious choices.
On a personal level, I’m loving this opportunity to force myself to use what I’ve had in my kitchen forever instead of getting more ingredients. I’ve been sort of treating it like a challenge to see how long I can go without buying groceries. Of course, it’s a little more of a challenge because I’m one of those weirdos that loves grocery shopping. I’m doing pretty well so far. It’s been over a week since I’ve bought anything from the store.
So this soup is really simple to make and you can trade out any of these veggies for what you have on hand. I wasn’t sure what flavor to call this because it’s honestly so basic. You can also get fancy and switch up the herbs and spices from what I used. Think of this soup like a guideline more than a recipe and create your own version. Let me know what you’re cooking up this week, I’m genuinely curious!
Easy White Bean Herb & Vegetable Soup (Vegan+GF)
Looking for some new ideas to use pantry staples? This soup is perfect for using whatever basic ingredients you've already got on hand.
- 1 small yellow onion diced
- 2 medium carrots peeled & diced
- 1 small stalk of celery diced
- 2 cloves of garlic minced
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- 1 quart vegetable broth
- 1 15 oz can white cannellini beans drained & rinsed
- 1/4 cup nutritional yeast
- 1 1/2 cups broccoli florets roughly chopped
- 1 cup sweet kernal corn
- Sea salt and freshly cracked pepper to taste
In a non-stick skillet, add the carrots, onion, celery, broccoli, and garlic. Cook with enough water to keep them from sticking, stirring often, for 5-6 minutes or until onions are translucent.
Add the herbs, broth, beans, corn, and nutritional yeast and simmer for 30 - 40 minutes, stirring occasionally until the vegetables are softened to your preference. Season with sea salt and freshly cracked pepper, to taste.
Remove the thyme stem and turn off heat.