White Bean Soup

5.0 (1 reviews)
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1 cup dried cannellini beans
2 cups cold water
4 Tbsp. olive oil, divided
1 large onion, chopped
2 cloves garlic, crushed
1 stalk celery, chopped
1 sprig each of fresh parsley, thyme, and rosemary
1 bay leaf
1/4 tsp. pepper
4 cups faux chicken or vegetable stock
Salt, to taste
Juice of 1/2 lemon

• Put the beans and water in a bowl and soak overnight.
• Drain the beans and set aside.
• Heat 2 Tbsp. of the olive oil in a large saucepan over medium heat. Add the onion and cook for 5 minutes. Add the garlic and cook for another minute. Add the beans, celery, parsley, thyme, rosemary, bay leaf, and pepper. Stir in the stock and bring to a boil. Lower the heat, cover the pot, and allow to gently simmer for 1 1/2 hours, or until the beans are tender, stirring occasionally.
• Add the salt and allow to cool slightly. Purée the soup in a food processor, return to the pot, reheat but do not boil, then add the lemon juice and the remaining olive oil just before serving.

Makes 4 servings

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 Ingrid E. Newkirk

“Almost all of us grew up eating meat, wearing leather, and going to circuses and zoos. We never considered the impact of these actions on the animals involved. For whatever reason, you are now asking the question: Why should animals have rights?” READ MORE

— Ingrid E. Newkirk, PETA President and co-author of Animalkind