Creamy Bean and Winter Vegetable Soup

Name: Creamy Bean and Winter Vegetable Soup
Ingredients: 1½ cups cooked white beans or 1 (15.5-ounce) can white beans, rinsed and drained; 1½ cups cooked white beans or 1 (15.5-ounce) can white beans, rinsed and drained; 5 cups vegetable broth; Salt and freshly ground black pepper; Salt and freshly ground black pepper; 1 cup plain unsweetened nondairy milk (optional); Minced fresh Italian parsley or chives, for garnish; Minced fresh Italian parsley or chives, for garnish; 1 small rib celery, minced; 2 garlic cloves, chopped; 1 Yukon Gold or other potato, peeled and diced; 1 Yukon Gold or other potato, peeled and diced; ½ butternut squash, peeled, seeded, and diced (about 2 cups); 1 (14.5-ounce) can fire-roasted diced tomatoes, undrained; ½ teaspoon dried marjoram; ½ teaspoon dried thyme; 1 carrot, peeled and chopped; 1 large yellow onion, diced; 1 tablespoon olive oil or ¼ cup water; 1 tablespoon olive oil or ¼ cup water

Preparation info

Serves
4

Difficulty
Easy

Appears in

One-Dish Vegan

By Robin Robertson

Published 2013

About

This Smooth, Creamy Soup provides an elegant change from the more rustic chunky vegetable and bean soups. If you prefer a chunky version, however, you can skip the pureeing step and serve the soup as is.

Ingredients

1 tablespoon olive oil or ¼ cup water
1 large yellow onion

Soup
Gluten-free
Vegan
Winter

Method

Heat the oil or water in a large saucepan over medium heat. Add the onion, carrot, and celery and cook, covered, until softened, about 5 minutes. Add the garlic, potato, squash, tomatoes with their juices, marjoram, and thyme. Stir in the beans and broth and bring to a boil. Reduce the heat to a simmer and cook until the vegetables are tender, about 20 minutes. Remove fr