Whelp, I made this soup like over two months ago and am just putting the recipes up. I seem to always be behind. But I guess that’s life and working a full time job on top of this job is just a little nutty sometimes. So I apologize for the delay and I hope you still enjoy this Vegan Sage & Garlic White Bean Soup . There are still a few chilly months left so you have plenty of time to soak up these warm soups!
I’m a big fan of white beans (cannellini beans) and in one week bought way too many cans of them on accident forgetting to check them off my list! Whoops. So, I decided to make them into soup. Cuz why the heck not. I also wanted to make them two different ways…just for the heck of it. I’m a big fan of white beans with Mexican flavors but also with garlic and sage. So, using those two basics, I went to work. I made my sage one vegan, but you can for sure use whatever type of stock you prefer since it will still taste delicious. The green chile one is also vegan if you don’t add the sausage at the end. It’s just always great to have some delicious vegan recipes up your sleeve!
My favorite soup bowls are from World Market, linked here.
Ingredients:
- 2 teaspoon sage, chopped
- 4 garlic cloves, minced
- ½ white onion, diced
- olive oil
- 1 can white beans, drained
- 2 cups vegetable stock
- salt and pepper to taste
- roasted brussel sprouts, optional
How to Make Vegan White Bean Soup:
- In a medium sized pot (or sauce pan) on the stove add a little olive oil and heat to medium/low. Add sage, garlic and onion. Stir fairly often until onions have become translucent. Remove the oil from remaining in the pot.
- Pour in your white beans and stock and reduce to a low heat. Leave this on the stove until beans become soft. Usually about 30 minutes.
- Once the beans are completely cooked, remove pot from heat. Pour the soup into a large blender and puree the mixture. Add salt and pepper and blend once more.
- Pour into bowls and serve with roasted brussel sprouts on top. Even better with crostini.
The other white bean soup:
Ingredients
- 2 tsp sage chopped
- 4 garlic cloves minced
- ½ white onion diced
- olive oil
- 15 ounces white beans drained
- 2 cups vegetable stock
- salt and pepper to taste
- 6 brussel sprouts shredded and roasted, optional
Instructions
- In a medium sized pot (or sauce pan) on the stove add a little olive oil and heat to medium/low. Add sage, garlic and onion. Stir fairly often until onions have become translucent. Remove the oil from remaining in the pot.
- Pour in your white beans and stock and reduce to a low heat. Leave this on the stove until beans become soft. Usually about 30 minutes.
- Once the beans are completely cooked, remove pot from heat. Pour the soup into a large blender and puree the mixture. Add salt and pepper and blend once more.
- Pour into bowls and serve with roasted brussel sprouts on top. Even better with crostini.