White Bean Carrot Soup
Delicious, easy and quick soup that is vegetarian and vegan.
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