This hearty soup is thick and rich and deliciously filling. It’s loaded with protein from the beans and garlic aids with immune boosting power. I had a soup like this in Italy in the fall of 2014, and was instantly mesmerized and in need of creating the euphoric flavours I experienced there. Once back home, I made a few different batches until this final one was created. Since then, this soup has turned into a favourite in my home and I share with others all the time.
If you don’t have three cans of cannellini beans in your cupboard, I’ve been known to do substitutions for the cannellini beans in this soup like navy beans and butter beans. I also suggest that adding (vegan) cream is optional. For me, this soup is creamy enough so please add at your discretion.
I use shallots over onions in this recipe to add the more full, rich softened flavour to this soup. Onions just wouldn’t work as well but of course, if you don’t have shallots on hand, feel free to use yellow onions.
This soup can literally be ready to eat in 30 minutes and it freezes awesomely too. Enjoy!
Creamy White Bean and Garlic Soup
3 tablespoons extra virgin olive oil
2 shallots, chopped
3 – 15 ounce cans of cannellini beans
1 teaspoon dried sage or 1 tablespoon chopped fresh sage
1 L vegetable broth
5 cloves garlic, peeled and cut in half
¼ teaspoon salt (or more to taste)
¼ teaspoon black pepper
optional: add ½ cup of soy or coconut milk creamer or ½ cup of cashew cream.
In a medium sized soup pot, add olive oil and shallots and cook for 5 minutes or until shallots are softened.
Add cannellini beans and sage and stir. Add the veggie stock and bring the soup to a simmer. Add the garlic and allow to simmer for 15 minutes to incorporate the flavours.
Carefully puree the soup in two batches and blend until smooth. Put pureed soup back into the pot and add the optional cream, if desired, and the pepper and salt. Stir well and keep warm over very low heat.