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Puréed White Bean Soup

Posted by cleanteam

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What better way to ring in a healthy and happy New Year than a creamy and delicious soup? It's perfect for all your cleansing needs, and provides a warmly nourishing antidote to cold winter days. This soup has plenty of protein and a wonderful flavor, containing iron and calcium, as well as a dash of B6 from the aromatic rosemary.

For Cleanse and Refresh

serves: 4
prep time: 15 minutes, plus overnight soaking
cook time: 1 hour

Ingredients

2 cups white beans

4 cups water (for soaking beans)*

1 tablespoon apple cider vinegar

2 tablespoons avocado oil

2 large shallots (about 1 cup) sliced

4 garlic cloves, chopped

6 cups stock or water

¼ cup olive oil

1 tablespoon fresh chopped rosemary

juice of 1 lemon

2 teaspoons sea salt

*omit if using canned beans

 

Directions

Unless using canned ones,  soak the beans overnight with water and splash of apple cider vinegar. After about 8 hours, strain and rinse well. Set aside.

Heat a 4 quart sauce pot over medium heat, then add the avocado oil.

Chop and sauté the shallots for a few minutes, then add the garlic.

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Cook until fragrant then add the beans.

Stir to combine, then pour in the liquid. Bring to a boil, then lower heat, cover and cook 20 minutes, or until the beans are tender. Any excess liquid can be used to help puree the soup.

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Chop the rosemary.

Carefully pour the soup into a blender, blending until smooth and creamy, drizzling in the olive oil and chopped rosemary as it blends. Add a splash of lemon and season with sea salt.

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Serve warm.

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Recipe//Frank Giglio
Photography//Jenny Nelson

 

 

Topics: soup, Clean Eats

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