Garlicky Two Bean Soup
This soothing two bean soup is flavorful and satisfying with loads of chunky carrots, beans, greens and garlic cheezy flavor in every richly textured spoonful.
Servings: 4 large bowls
Ingredients
- 1 tablespoon extra virgin olive oil for pot
- 1 white onion, diced
- 5-8 cloves garlic, chopped (or more!!)
- 2 medium carrots, diced (or sub with white or sweet potato)
- ¼ cup flat leaf parsley, finely chopped
- 4 cups vegetable broth
- 1 bay leaf
- pinches of salt and pepper (to taste)
- 1 ½ cups chickpeas, drained/rinsed
- 1 ½ cups cannelinni beans, drained/rinsed
- ¼ cup nutritional yeast
- pinch of cayenne (to taste)
- 1-2 cups chopped organic spinach
Additional spices:
- smoky paprika (to taste)
- cayenne and/or red chili flakes (to taste)
Optional:
- ½ lemon, juiced + 1 teaspoon lemon zest (I added the lemon, but forgot to crop this into my video above! I really loved the acid that the lemon brought!)
Instructions
- Warm a large soup pot over high heat. Add 1 tablespoon (or to taste) of olive oil. Add the onion and garlic and stir around for 2-3 minutes.
- Add the carrots, bay leaf and half of the parsley. Add salt and pepper. I start off with a pinch of each and add more to taste if desired. Stir a few minutes.
- Add the veggie broth, beans and nutritional yeast.
- Reduce heat to low or medium and simmer for 20 minutes covered. Then simmer for another five minutes uncovered to help reduce the soup a bit.
- When the broth has thickened and the soup looks ready to serve, fold in the rest of the parsley and the spinach and allow it to wilt into the soup. Add in the optional lemon juice and zest.
- Serve warm. I like to add a sprinkle of smoky paprika on top and additional EVOO if I want a richer texture.
- I love serving this soup with Vegenaise toast! The creamy rich texture pairs so well with a veggie bean soup.