Ingredients
- 2 x 15 oz cans white cannellini beans (or 1 cup dry white beans)
- 1 yellow onion diced
- 1 celery rib chopped
- 1 carrot peeled + grated
- 4 cloves garlic minced
- 1 sprig rosemary
- 2 bay leaves
- 1 tsp fennel seeds (optional)
- 5 cups water + more to your liking
- 1 Tbsp nutritional yeast
- 1/3 cup Italian parsley roughly chopped
Tomatoes
- 1.5 lb cherry tomatoes
- 1 tbsp olive oil
- 1 sprig rosemary +/or 10 sprigs thyme
- 6 cloves garlic lightly smashed, paper discarded
- 1/2 lemon
Instructions
Roast the Tomatoes
- Preheat your oven to 425”F
- Add the tomatoes, garlic cloves, rosemary and olive oil to a medium size roasting dish. Sprinkle with a pinch of sea salt and toss to coat well. Roast in the preheated oven until the tomatoes have burst, bout 30 minutes or so giving them a shake half way. Remove from the oven and finish with a squeeze of fresh lemon juice.1.5 lb cherry tomatoes,1 tbsp olive oil,1 sprig rosemary,6 cloves garlic,1/2 lemon
Make the Soup
- Preheat a heavy bottom soup pot over medium heat. Sautee the onion and celery in a light drizzle of olive oil until softened and they start to get some color. (omit oil and use water for WFPB + Plantricious diets). Stir in the carrot and cook a couple of extra minutes.1 yellow onion,1 celery rib,1 carrot
- Push the veggies to the side and add a drop of oil or water in the center. Add the minced garlic (+ fennel seeds in using) and cook just until fragrant. (Take good care not to burn the garlic).4 cloves garlic,1 tsp fennel seeds
- Add the water, nutritional yeast, rosemary and bay leaves together with a pinch of salt and bring to simmer. Cover with a lid and cook for 20 minutes for the broth to concentrate.1 sprig rosemary,5 cups water,1 Tbsp nutritional yeast,2 bay leaves
- Meanwhile drain and rinse the canned beans. Transfer half of the beans to a plate and mash with a fork. Add both the whole and mashed beans to the soup pot and stir well to combine. Continue cooking for another 10 minutes until the beans are warmed through and the soup is thick to your liking.2 x 15 oz cans white cannellini beans
- Adjust seasonings to taste with salt and pepper and stir in the parsley. Reserve some for garnish.1/3 cup Italian parsley
- Ladle the soup into bowls and serve with the roasted tomatoes and bruschetta on top. Garnish with parsley and a grating of vegan Parmesan if desired. (Discard the roasted garlic cloves from the tomatoes and serve those on the side, they should be soft and sweet and perfect to smear over the bruschetta too).
How to Make Bruschetta (optional)
- Preheat a cast iron griddle over medium high heat. Grill 4 slices of crusty bread until charred grill marks form on both sides. Use a large garlic clove and rub one side of the grilled bread. Brush with olive oil and season with sea salt. Tear into chunks into the soup bowl and spoon the roasted tomatoes on top. Enjoy!
WFPB + Plantricious
- Omit or replace any olive oil in the recipe with water or veggie broth. If making the bruschetta just smear some of the roasted tomatoes and their juices over the top and skip the oil.
Vegan White Bean Soup with Roasted Tomatoes
Notes
- About the Roasted Tomatoes – Sweet juicy cherry tomatoes get roasted at a high 425″F temperature with a drizzle of olive oil, smashed garlic cloves, fresh rosemary and a pinch of sea salt. It’s important to choose juicy tomatoes here, these are the kind that burst and yield a most delicious jammy sauce you want to drizzle over your soup and garlic bread. Stay away from the grape tomato variety which are known for their tough skins and don’t have many juices to speak of <– a disappointment in the oven.
- The White Beans – Italian Cannellini beans are my go to for making soups and stews. They are larger in size, creamy, silky and buttery and quite honestly never disappoint canned or dry. Great Northern beans and navy (pea) beans make great substitutes so use whichever you’ve got in your pantry. (I’m not a fan of lima / butter beans here, they just aren’t as good – I said what I said!)If starting with dry beans make sure to soak them in advance for 6 hours or overnight to save on cooking time. You’ll also need to increase the water ratio to allow for the beans to cook and soak up a lot of the broth. If you choose not to soak the dry beans just consider that they will take approximately 45 minutes longer to cook than soaked beans which usually take about an hour.