Vegetable Bean Soup
Prep time
Cook time
Total time
This vegan soup is the quickest, easiest and most crowd pleasing ever! It's made with 5 basic ingredients plus olive oil & seasonings. Sometimes we puree it a lot, sometimes a little, sometimes not at all. Sometimes we eat it as it, other times we add gluten-free ditalini pasta to it. Some like it garnished with corn. It's delicious all ways! Pairs well with a simple Grilled Cheese.
Author: Healthy Gluten-Free Family
Recipe type: Soups, Dinner, Veggies
Cuisine: Gluten-Free, Vegan
Ingredients
- 2-3 tbsp olive oil
- 1 large onion or approximately 2 cups, chopped
- 1 cup chopped carrots
- 1 cup chopped celery
- 1-2 cup water (approximately)
- 1 750 g (26.46 oz) box Pomi strained or crushed tomatoes
- 2 15oz cans cannellini beans, drained and rinsed
- ½ tsp garlic powder
- ½ tsp pepper
- ¾ to 1 tsp salt, depending on tastes
Instructions
- In a medium sauce pan, heat 2 tbsp olive oil
- Add onion, carrots and celery and saute until soft, onions will be translucent, approximately 15 minutes. You can't over cook the veggies in this soup, the softer they are, the more flavorful they are. You especially want to make sure the carrots cook up!
- Add garlic powder, salt and pepper and stir in well.
- Add beans, strained tomatoes and water (start with 1 cup), and stir well (you may need to add more water as it cooks up if it seems too thick)
- Let simmer on low heat for at least 20 minutes.
- If desired, use a hand blender directly in the sauce pan and puree the soup (that is the way my son loves it)
- Serve as is or separately prepare gluten free ditalini (small pastas, we like Le Veneziane gluten-free ditalini)
- If serving with ditalini, put a large scoop of ditalini in each bowl, followed by the soup
Recommendations if I don’t have a hand blender? I’m looking forward to trying this recipe!
We made it last week without blending it at all and it was great! We used to blend it more when the kids were young and they preferred it that way 🙂 Let me know if you try!