I thought this was my vegan series. I forgot. I used some chicken stock. OOPS.
I don’t think I realized that this was not vegan until I went to edit my pictures and I saw the chicken stock in my ingredients. Anyways, the trick I am learning for great soups is the use of lots of great ingredients. But simple ingredients. You really need to work to build the flavor. This Vegetable White Bean Soup has flavor, texture and plenty of vegetables.
I love my onions. Onions add so much to most dishes. They are so sweet. In this soup, I used yellow onions and shallots. I mixed in some fennel and also finished out the traditional MIREPOIX with carrots and celery. The mirepoix is not only used in meat dishes. As long as we are on a roll talking about the ingredients, this soup also has fresh rosemary, fresh parsley and garlic. The spices include red pepper flakes and lemon pepper. I am so in love with lemon pepper. I use it on everything now. And I mean everything. I cooked turkey burgers in onions (it will take a good few weeks before I get to that post) and homemade potato chips tonight. Guess what spice I used? Here it comes. LEMON PEPPER.
So I just counted. There are 11 ingredients in the soup. You look at the picture and think this is just a soup. This is so much more. The vegetable white bean soup has wonderful flavor. Next time, I will be sure to remember to keep it completely vegan. Either way, it is worth the effort to make.
The cast of characters.
The building of the soup.
The Vegetable White Bean Soup plated.
Vegetable White Bean Soup
- 2 Cups Vegetable Stock I ran out (4 in total)
- 2 Cups Chicken Stock
- 2 Stalks Celery rough chop
- 2 Whole Carrots rough chop
- 3 Cloves Garlic minced
- 1 Whole Medium yellow onion diced
- 1 Bunch Parsley rough chop
- 2 Bulbs Fennel rough chop
- 2 Whole Shallots diced
- 2 Sprigs Rosemary
- 2 Cans Italian flavored White Beans any bean you prefer is fine too
- 1 Tsp Red Pepper flakes add more if you like spicy
- 1 Tsp Lemon pepper
- 1 Tbsp Olive oil
Heat the oil in a stock pot. Once warm, add the shallots, onions, celery, carrots and fennel. Cook for 3 or 4 minutes, and then, add the garlic. Mix well and cook for 1 minute. Next, add the spices, mix well, cook for 1 minute. Now add in the stock followed by the rosemary. Bring to a boil and then reduce to a simmer.
Add in the parsley and then the beans. Simmer for 20 minutes or so.
Serve and enjoy!