Easy Vegan White Bean Soup with Celery and Carrots
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
- 250 g dried white beans
- 3 tbsp olive oil & a little more for serving if you like
- 1 carrot
- 1 onion
- 1.5 liters water
- 500 g celery approx. / 500 g = 1 bunch
- 1 tbsp (homemade) vegetable stock powder substitute the powder and the 1.5 liters water with 1.5 liters light vegetable stock.
- 1 tsp salt
- black pepper
Instructions
- Soak the beans in water for at least 10 hours (overnight). The beans should be well covered with water.
- Dice the carrot and onion, and cut the celery into finger-wide pieces.
- Heat the olive oil in a pot and sauté the carrots and onions until the onions are translucent.
- Now add the drained beans, pour in water and cook for about 15 minutes over medium heat.
- Then add the celery pieces and cook the soup for another approx. 45 minutes, until the beans are soft.
- 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.
- Finally, add the salt and pepper to the soup and season to taste. If you like you could also add some more olive oil at this point.
Notes
Nutrition
Serving: 1 portionCalories: 356kcalCarbohydrates: 50gProtein: 16gFat: 11gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gSodium: 2202mgPotassium: 1536mgFiber: 12gSugar: 8gVitamin A: 3903IUVitamin C: 7mgCalcium: 212mgIron: 7mg