Sweet & Smoky White Bean Soup (V/GF)
Ingredients
- 1 tbsp olive oil
- 1 medium white or yellow onion diced
- 2 medium-large carrots diced
- 2 celery ribs diced
- 1 head of roasted garlic *see notes
- 1/2 cup resh sage minced
- 2 15 ounce cans cannellini beans drained and rinsed
- 4 cups low-sodium vegetable stock
- 1/2 cup coconut cream or milk
- 1/4 cup pure maple syrup
- 1/4 cup liquid smoke
- 2 tbsp lemon juice
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp smoked paprika
- sea salt & ground black pepper, to taste
- red pepper flakes, to taste *optional
Instructions
-
Heat the oil in a large pot over medium-high heat. Once hot, add the onion, carrot and celery. Cook for 5 minutes, stirring occasionally.
-
Then, add the remaining ingredients. Stir to combine and bring to a boil over medium heat and then reduce heat to low, cover, and simmer for 15 minutes.
-
You can either serve as is, or, for a creamier texture, you can transfer half of the soup to a blender/food processor and blend until smooth and return back to the pot of soup.
-
Top with garnish of choice or serve as is. I like to top mine with roasted chickpeas, a dash of pepper flakes and black pepper. Store leftovers covered in the refrigerator for up to a week or freeze for up to a month.
Recipe Notes
NOTES: To roast the garlic, preheat oven to 400 degree F and remove the skin of the outer layers of the garlic head, leaving the skins of the individual cloves of garlic intact. Cut 1/4 to a 1/2 inch from the top of cloves. Pour the 1 tbsp of olive oil in a small bowl. Dip the exposed side of the garlic head in the olive oil. With you fingers, rub the oil over all of the exposed garlic. Wrap garlic head in foil and roast in the oven for 30-35 minutes, or until the cloves are soft to touch. After roasting, remove from oven and set aside to cool. Once cool, squeeze the bottom of the garlic head so that each clove pops out. Set the cloves aside until ready for use.