Vegetables and White Beans Soup

Comforting vegetables and white beans soup that make you feel good because of the nutrient load.

 

 


I am the type of person that needs a soup day after a huge food hangover.  I usually go after my detox spinach soup, but once in a while, a change is gladly welcome.

As the days are getting rainier and rainier here in Lisbon a comforting and richer type of soup is required. This vegetables and white beans soups is like a blanket for the heart — and the stomach — without a bunch of calories.

You can get two kinds of finish with this soup: a regular liquid soup with chunks of vegetables or a creamier version. I like the thick and creamier version much more but here comes the dilemma:

How to thicken a soup without cream or milk?

The brilliant solution: blend ¼ of the soup to make a homogeneous creamy soup and add it to the rest of the soup. This way the soup will thicken without adding tons of heavy cream.

To make sure that this trick works well add more potatoes to the blending process to get extra thickness effect.

Now let’s talk about the “extra” ingredients that are going to take this soup to the next level.

The powerful duo: avocado and lemon juice. Creamy avocado at the top and an acidity hint of lemon that makes this soup super special.

I hope you like this recipe as much as I do. See you in the next recipe!

Vegetables and White Beans Soup
Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins
 
Comforting vegetables and white beans soup that make you feel good because of the nutrient load.
Course: Salad
Servings: 4 people
Ingredients
  • 1 carrot
  • 1 onion
  • 3 garlic cloves
  • 1 big potato
  • 1 small bell pepper
  • 1 can of white beans
  • 1 cup spinach if frozen just half cup
  • 3 cups vegetable broth
  • 1 avocado optional but highly suggested
  • 1 lemon juice optional but highly suggested
  • 1 tbsp olive oil
  • 1 tsp thyme
  • Salt and Pepper
Instructions
  1. Heat the olive oil in a big stock pot over medium heat.
  2. Toss the onion and the pepper cut into small dices. Cook until the onion is transparent then add the garlic and stir for a couple minutes.
  3. Incorporate the potatoes and the carrot cut into dices. Pour the vegetable broth and simmer for 10 minutes.
  4. Add the white beans and the spinach and season the soup with the thyme, salt, and pepper to taste. Cook until the potatoes and the carrot is fork-tender (note 1)
  5. Serve and top with avocado and a splash of lemon juice.
Recipe Notes
  1. If you want a creamy soup you need to blend ¼ of the soup and then pour it into the rest of the soup.

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