Mediterranean White Bean Soup
This is a hearty vegan protein powerhouse thanks to those pretty white cannellini beans and a taste champion thanks to veggies like celery, carrots, spinach and a spice mix that is a hat-tip to classic Mediterranean flavors.
Servings
Produce
Yellow Onion (Organic)
1 0.5 Whole
Garlic (Organic)
2 1 Clove
Carrot (Organic)
4 2 oz
Celery (Organic)
4 2 oz
Spinach (Organic)
4 2 oz
Thyme
1/4 0.125 oz
Protein & more
Cannellini beans
2 1 Can
Vegetable Broth Paste
3 1.5 teaspoon
Ciabatta roll
2 1 Whole
Pantry items
Olive oil
2 1 tablespoon
Sea salt
1 0.5 teaspoon
Spice mix
Dried thyme
0.125 0.06 teaspoon
Granulated Garlic
0.25 0.13 teaspoon
Basil, dried
0.25 0.13 teaspoon
Granulated Onion
0.25 0.13 teaspoon
Dried oregano
1.5 0.75 teaspoon
Black pepper
0.25 0.13 teaspoon
Sweet paprika
0.25 0.13 teaspoon
Parsley, dried
0.25 0.13 teaspoon
Prep ahead (optional)
a. Finely dice the yellow onion, celery and carrots. b. Leave spinach whole. c. Mince garlic and thyme leaves.
Instructions
1
Cook the soup:
a. Heat 1 tbsp olive oil in a pot. Add the yellow onion (finely dice) and saute for about 5 minutes, or until the onions start to soften.
b. Add the carrots (finely dice), celery (finely dice), garlic (mince) and ½ tsp salt. Saute for 3 more minutes.
c. Add the vegetable broth paste, Mediterranean spice mix, 6 cups water (3 cups for 2 person portions) and cannellini beans (drain, rinse). Stir to combine and bring to a boil. Reduce heat to low and continue cooking for 12-15 minutes, or until broth thickens slightly. Add the spinach (leave whole) for the final 2 minutes and let it wilt.
2
Meanwhile toast the ciabatta:
a. Set oven to broil and grease a baking tray.
b. Slice ciabatta rolls into 1" thick batons. Brush with olive oil. Place on tray and broil for about 1-2 minutes, or until desired brownness.
3
Serve:
a. Divide soup amongst bowls. Garnish with thyme (mince leaves). Enjoy!
Chef's notes
Allowing the beans to simmer with the broth adds some body and thickness to the soup. You can also stir the soup while it simmers and mash a few beans with the back of your spoon to make it thicker.
This recipe has been adapted from Feel Good Foodie
All spice mixes and dressings made by Inner Chef from scratch with organic ingredients, local when possible.
This week’s local ingredients across all Inner Chef meal-kits come from:
Gundermann Acres,
Wharton County, TX
Wharton County, TX
Fagan Family Farm
Lone Star Herbs,
League City, TX
League City, TX
G&S Groves,
Mission, TX
Mission, TX
The Farm Patch,
Pleasanton, TX
Pleasanton, TX
Kitchen Pride,
Gonzales, TX
Gonzales, TX
Fruitful Hill Farm,
Bastrop, TX
Bastrop, TX
J&B Farms,
Hondo, TX
Hondo, TX
Martinez Farms,
Pleasanton, TX
Pleasanton, TX
Village Farms,
Marfa, TX
Marfa, TX
Animal Farm,
Cat Spring, TX
Cat Spring, TX
Bouldin Food Forest,
Rogers, TX
Rogers, TX
Buena Tierra Farms,
Fredonia, TX
Fredonia, TX
Dilorio Farms,
Hempstead, TX
Hempstead, TX
Engel Farms,
Fredericksburg, TX
Fredericksburg, TX
Good Flow Honey,
Austin, TX
Austin, TX
Hairston Creek Farms,
Burnet, TX
Burnet, TX
Hifi Mycology,
Austin, TX
Austin, TX
Homestead Gristmill,
Waco, TX
Waco, TX
K. H. Farms,
Poteet, TX
Poteet, TX
Pedernales Valley Farms,
Federicksburg, TX
Federicksburg, TX
Lightsey Farms,
Mexia, TX
Mexia, TX
Texas Olive Ranch,
Carrizo Springs, TX
Carrizo Springs, TX
Thomas Kindle,
Grand Saline, TX
Grand Saline, TX
Top of Texas,
Farwell, TX
Farwell, TX
US Citrus,
Hargill, TX
Hargill, TX
Bella Verdi,
Dripping Springs, TX
Dripping Springs, TX
Country Boy Farms,
Kennard, TX
Kennard, TX
Francis and Thatcher,
Manor, TX
Manor, TX
James Farm,
Prairie Ronde, LA
Prairie Ronde, LA