Description
A warm and comforting vegan soup that combines hearty cannellini beans with aromatic garlic and rosemary for a creamy delight.
Ingredients
Scale
- ½ cup vegan Pinot Grigio
- 2 tablespoons chopped shallot
- 2 cloves garlic, chopped
- 2 (15 oz.) cans of cannellini beans, drained and rinsed
- 2 teaspoons chopped fresh rosemary
- 2 teaspoons chopped fresh parsley
- ½ teaspoon fine sea salt, plus more to taste
- ¼ teaspoon freshly ground black pepper, plus more to taste
- 32 oz. low-sodium, gluten-free vegetable broth
- ½ cup light canned coconut milk, unsweetened
Instructions
- Add wine, shallot, and garlic to a soup pot and cook for 3-5 minutes until shallot is translucent.
- Add beans, rosemary, parsley, salt, and pepper, and stir to combine. Cook for 5 minutes.
- Stir in broth and bring to a boil. Lower to a simmer and cook uncovered for 20 minutes.
- Remove from heat and let stand for 5 minutes.
- Using an immersion blender, puree the mixture until smooth, then return to medium-high heat.
- Stir in coconut milk and cook for 5 more minutes until heated through. Season with additional salt and pepper to taste.
Notes
Serve with crusty whole grain bread or a crisp green salad. For best flavor, store leftovers in an airtight container and reheat gently.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 3g
- Sodium: 450mg
- Fat: 11g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 10g
- Protein: 14g
- Cholesterol: 0mg