Winter White Bean Soup
#vegetarian #vegan #family-friendly
Total Time: 30 min.
Servings: 6-8
Ingredients
4 stalks of celery
2 medium-large zucchini
2 cloves of garlic, minced
1 sweet potato or ½ of a butternut squash
½ lb carrots
1 onion
1 ½ Tbsp. olive oil
4 ½ cups vegetable broth
2- 15 oz cans cannellini beans
1 tsp Italian seasoning
Salt & pepper, to taste
⅛ tsp. cayenne powder, optional for added spice
Cooking Steps
Prep
Roughly slice celery stalks. Cut the carrots into ¼ in. rounds. Cut the zucchini into ½ in. half moons. Dice onion. Cut the sweet potato or butternut squash into ½ in. cubes. Rinse 2- cans of cannellini beans.
Saute Veggies
To a large pot over medium heat, add ½ Tbsp. olive oil. Once shimmering, add diced onion. Cook for 2-3 min. Next, add 2 cloves of minced garlic and cook for 30 sec., or until fragrant.
Then add the sliced celery, carrots, and sweet potato (or squash). Cook for 3-4 min. Once the veggies are slightly softened, add the sliced zucchini and cook for an additional 2-3 min.
Add Broth
To the pot, add 4 ½ cups of vegetable broth, 1 tsp. Italian seasoning, ⅛ tsp cayenne powder, and salt & pepper, to taste.
Bring to a boil over high heat. Once boiling, add rinsed cannellini beans and return to a boil. Once boiling, reduce the heat to low and cover. Cook for 10-15 min. Serve!
