White Bean Soup

This recipe for an Italian vegan white bean soup is one of the easiest recipes in my repertoire, simple in the preparation and the ingredients. But despite, or perhaps because of, its simplicity, this Italian bean soup (in the original “Zuppa di fagioli” or “Fasoli cu l’accia”) is extremely delicious. And also very healthy!

Bean love

At the time of writing this post, Plantbasedredhead.com is still quite young with few recipes. Nevertheless, there are already some with beans as an ingredient, including a soup, namely an Albanian bean soup, which is prepared completely different than this one. I simply love beans, they are cheap, incredibly healthy, and taste too good.

During my last vacation in Italy, I fell in love with pasta fagioli, a simple and so delicious pasta dish with beans. Back home in Vienna, I immediately started researching recipes for this pasta (I’m still working on the final recipe, which will also get an honorable place on this blog). And while researching, I came across this bean and celery soup: Fasuoli cu l’accia from cookingwithrosetta.com.

When almost nothing tastes that good

The combination of celery and beans sounded good. But wait a minute: there isn’t much else in this vegan white bean soup. Dried beans, celery, onion, olive oil, salt, black pepper, and water – tutto qui. Not even vegetable broth. And that should taste good?

In any case, the feedback in the comments was extremely positive, so I wanted to give the soup a chance. And as is typical for me, I couldn’t keep my hands off the recipe and tinkered a bit. I added vegetable broth and carrots because celery, carrots, and onion are such a delicious mix (talking about Mirepoix). Also, instead of cannellini beans, I used the smaller haricot beans (they are also called navy beans) which I usually have at home.

I often buy beans at the kosher supermarket as they have a good selection of dried beans. You can also find a wide range of beans in organic supermarkets or in Turkish supermarkets. If you have a Greek shop near you, it’s worth stopping by there as well, because this variant of bean soup is also available in Greece as “Fasolada”.

Healthy, healthier, bean soup with vegetables

This soup contains only delicious and above all very healthy ingredients. I don’t want to fill any space here and tell you about the benefits of celery, beans & co. I don’t think it’s anything new that these ingredients are very healthy. Incidentally, this vegan white bean soup is also low in calories, low-carb, gluten-free, dairy-free, and suitable for a diet or detox program (if it is cooked without vegetable broth and/or without salt).

It doesn’t sound like a taste explosion, I know. Please don’t let that fool you, it really tastes great. A good bean soup comes without cream, potatoes, meat & co. And even if a healthy diet is not that important to you, this clear vegan bean soup will at least captivate you with its good taste.

Good to know

During my research for this post, I came across a few questions that I would like to answer here:

I am very curious how you like this vegetarian or vegan Italian bean soup and whether you will count it among your favorite recipes in the future. Speaking of which: This soup is one of my daughter’s absolute favorites. My baby also loves khichari and millet porridge.

Continue to Content

Yield: 4 plates

Easy Vegan White Bean Soup with Celery and Carrots

Print

Fasoli cu l'accia / Zuppa di fagioli: Clear Italian vegan white bean soup with celery and carrots. This soup is easy, simple, and incredibly delicious.

Ingredients

• Approx. 250 g (approx. 1 cup or 8.8 oz) dried white beans
• 3 tbsp olive oil & a little more for serving
• 1 carrot
• 1 onion
• 1.5 liters (approx. 6 cups) of water
• a bunch of celery
• 1 tbsp (homemade) vegetable stock powder
• 1 tsp salt
• Black pepper

Instructions

1. Soak the beans in water for at least 10 hours (overnight). The beans should be well covered with water.
2. Dice the carrot and onion, and cut the celery into finger-wide pieces.
3. Heat the olive oil in a pot and sauté the carrots and onions until the onions are translucent.
4. Now add the drained beans, pour in water and cook for about 15 minutes over medium heat.
5. Then add the celery pieces and cook the soup for another approx. 45 minutes, until the beans are soft.
6. Towards the end of the cooking time, add the vegetable stock powder. This is only happening now because of the salt content, because it would make it harder for the beans to soften.
7. Finally, add the salt and pepper to the soup and season to taste.

Did you try this recipe?
	I would love to see the result. Please do not forget to tag me on Instagram: @plantbased.redhead.cooks

You might also like to eat …

Vegetable Stock Powder Jani Me Fasule: Albanian White Bean Soup Turkish Red Lentil Soup Carrot Cake Vegan Mixed Vegetable Raita