Time: 35 mins, plus beans soaked overnight Makes: 4 servings
This Italian-style bean soup is on regular rotation in our house. Delicious, nutritious and packed full of plant based protein and fiber, I highly recommend trying it before the cooler weather escapes up.
Featuring dried Great Northern beans, celery, carrot, onion, zucchini, potato, and a fresh parsley and garlic drizzle dressing - this soup is flavour country, my friends! Words of wisdom: Do not skip the dressing. It's everything! Plus, fresh parsley adds beautiful anti-inflammatory and detoxifying benefits to an already amazing soup.
What you need to make this soup:
2 tbsp extra virgin olive oil (EVO)
1 carton organic veggie broth
2 cups dried Great Northern beans, soaked in water overnight
2 cloves garlic, minced
1 handful fresh parsley
1 medium onion, diced
2 stalks organic celery, diced
2 carrots, diced
1 medium zucchini, diced
2 medium white potatoes, diced into 1/2 inch chunks
1/4 tsp dried Chilli flakes (optional)
Salt & pepper, to taste
What to do to make this soup:
Heat 1 tbsp EVO in a large pot on medium heat. Dice your onion, celery, carrot and zucchini and add to pot along with salt and pepper.
Saute vegetables for 4 mins stirring frequently, then mix in 1 clove of garlic and saute for one minute longer.
Add dried beans and diced potatoes to pot and stir to mix flavours. Then add full carton of veggie broth.
Bring soup to a boil, then reduce heat to let it simmer for about 30 minutes or until beans reach desired consistency.
While soup is simmering, make parsley and garlic dressing by placing handful of fresh parsley in a blender with 1 tbsp of EVO and 1 clove of garlic for blending. If needed, you can add a splash of water to help blend.
When soup is done cooking, sprinkle with optional red chilli flakes and drizzle dressing before serving. Enjoy!
- Lisa xx