Hearty Italian White Bean Soup


I’m disappointed I even made this soup, because it means temperatures have still been frigid enough for me to be craving steamy hot soup for lunch. But with temps barely hitting 30 these days and snow that still needs to melt (ONE week away from April), soup still made it on the menu this week. Fortunately I used this recipe from The Vegan 8, so it was well worth it. I debated throwing everything into the slow cooker, as I do, instead of cooking this on the stovetop, but decided to go with the original instructions and it hardly took any time at all. I cut corners a bit by using pre-cooked frozen brown rice that I added to the soup after cooking, skipped the basil (only because I forgot to buy it), and used a 28oz can of diced tomatoes instead of using fresh Roma tomatoes since fresh tomatoes leave a lot to be desired this time of year. For so few ingredients this soup was bursting with flavor and totally satisfying. Click here for the original recipe and ingredients and let us all keep our fingers crossed for warmer temperatures. Immediately.


2 cups pre-cooked brown rice

6 cups vegetable broth

1 medium yellow onion, finely chopped

4 garlic cloves, minced (I used Dorot frozen cubes)

1 28oz can diced tomatoes

1 Tbsp + 1 tsp Italian seasoning

salt and pepper to taste

2 cans white beans, drained and rinsed

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