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Tuscan White Bean Soup Recipe

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This recipe for Tuscan White Bean Soup is from Our Companions Very Veggie Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 lb dried white navy beans or two 15 oz cans of cooked cannellini beans
2 leeks
4 garlic cloves
4-6 cups of vegetable broth
2 tablespoons olive oil
1/2 cup cream (use cashew cream listed in vegan section) for vegan version
salt and pepper to taste
Directions:
Directions:
If using dried beans, pre-soak for up to eight hours. If using canned cannellini, drain liquid from can.

Heat olive oil and minced garlic

Rinse and chop leeks and add to pan, saute for about 15 minutes on low.

Add two cans of vegetable broth. Stir in the beans. Add salt and pepper to taste.

Cover and cook on stovetop for about 2 hours, less if canned beans are used. If using dried beans keep tasting until they seem to be cooked enough.

Add 1/2 cup cream.

Continue to cook on low and taste until done.

If necessary, add more vegetable broth. You don't want the soup to become too thick.

After the soup is done, ladel out about half of it into a food processor and puree. Return the pureed mix to the main pot.

Continue stirring and simmering for about 10 more minutes.
Personal Notes:
Personal Notes:
Experimental idea- try adding white wine instead of all vegetable broth

 

 

 

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