Soup and fall just go together and now that fall has finally arrived in Minnesota, we are already enjoying one of our favorite soups in our home.

I love making a one-pot soup! This one is on our regular menu rotation for two reasons. 1. It is delicious and everyone likes it, even the children! 2. The clean up is quick and the ingredients are easy to keep on hand.

A creamy soup without the use of dairy. Vegetarian AND Vegan! Quick and easy to prepare and uses very few ingredients. In just an hour you can be enjoying a warm bowl of soup, or be on your on way to a friend who could use a warm bowl of soup.

White Bean Carrot Soup

Delicious, easy and quick soup that is vegetarian and vegan.

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Prep Time 10

Cook Time 45

Course Main Course, Soup

Cuisine American

Servings 4

Equipment

Large heavy pot, blender, baking sheets

Ingredients

For the soup

¼ cup olive oil
5 large carrots, washed (or peeled) and thinly sliced
1 15 oz can white cannellini beans
1 half small sweet onion (optional) chopped
1 14 oz can vegetable broth
2 cups water
¼ teaspoon red pepper flakes optional
½ teaspoon Italian seasoning or more to taste
¼ cup white wine optional
salt & pepper to taste

For the Croutons

1 French baguette cut into cubes
¼ cup olive oil
1/2 teaspoon Italian seasoning
salt & pepper to taste
½ cup parmesan cheese grated

Instructions

Soup preparation

In a large pot, combine the olive oil, thinly sliced carrots, white beans, diced onions (if using), vegetable broth, water, wine, seasonings
Bring to a boil, then simmer over medium heat covered, for 45-50 minutes, or ntil the carrots and onion are tender.
Remove from heat and puree in small batches in blender or in the stockpot with an immersion blender.
Serve topped with homemade croutons. To dress it up, add fresh parsley or microgreens, and shaved parmesan cheese

Croutons

Preheat oven to 350°
In a bowl, combine bread, olive oil, seasonings, and cheese. (I have skipped cheese and they are still delicious)
Spread croutons on parchment paper lined baking sheet
Bake 20 minutes, or until croutons are lightly toasted.

Notes

I recommend doubling or even tripling this recipe, it goes fast!
Storing soup in quart (or larger) mason jars saves room in the refrigerato

Keyword Comfort food, Easy, Soup, Vegan, Winter

Note: If you are storing or transporting soup, my favorite way is to use large mason jars in 2-quart or one-gallon sizes.

I’d love to hear if you give it a try and what you think. If you post it tag me @mycottagelife!