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Creamy Vegan White Bean Soup and Sautéed Broccolini
[Vegan, Gluten-Free]

SG By: Shanika Graham-White

Author Bio

Food Blogger and Recipe Developer, Shanika is a self‑taught cook and baker who has partnered... Read More

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Creamy Vegan White Bean Soup and Sautéed Broccolini

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Creamy Vegan White Bean Soup + Sautéed Broccolini

Dairy Free

Vegan

This Creamy Vegan White Bean Soup and Sautéed Broccolini is the perfect comfort in a bowl situation. Filled with delicious herbs and spices, made with cauliflower and white kidney bean, and topped with easily sautéed broccolini, this soup is quite a healthy meal and uses mostly pantry staple ingredients to... Read More

Ingredients You Need for Creamy Vegan White Bean Soup and Sautéed Broccolini [Vegan, Gluten-Free]

2 15 ounce cans of cannellini beans, drained and rinsed
1 medium cauliflower head (about 1 pound)
1/2 cup cashews, soaked overnight
1 tablespoon extra virgin olive oil
2 garlic cloves, minced
3 cups low-sodium vegetable broth
1 teaspoon sea salt
1 teaspoon black pepper
1/2 teaspoon turmeric
1 tablespoon dried oregano
1 teaspoon dried parsley
Sautéed broccolini

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How to Prepare Creamy Vegan White Bean Soup and Sautéed Broccolini [Vegan, Gluten-Free]

In a medium skillet on medium-high heat, add 1 tablespoon of extra virgin olive oil. Once heated, add rinsed broccolini (shortened stems and all) and let cook on one side. Gently squeeze half a lemon and season with salt + black pepper to taste. Gently toss on the opposite side and continue tossing until fully wilted and darkened in color (dark green). Once cooked through, remove from heat.
Add 1-2 tablespoons of olive oil to the dutch pot on medium-high heat.
Add in the garlic, and Sauté for 1-2 minutes until slightly softened and fragrant.
Add the cauliflower and veggie broth and bring to a boil. Once it begins to boil, reduce heat to low and let simmer until the cauliflower has softened, about 10 minutes.
Once cooked and softened, add the soaked cashews and 1/2 of the white beans, cooking for another 5 minutes.
Using a hand blender, blend everything until fully smooth. If you don't have a hand blender, carefully add the cooked cauliflower (along with little stock), beans, and cashews into a high-powered blender, blending until smooth and creamy.
Once smooth, increase the heat to medium-high and allow the soup to bubble a bit. Stir in seasonings and remaining white beans.
Reduce heat again, and let simmer for another 10-15 minutes, until beans are soft.
Once done, remove from heat and serve immediately into prepared bowls and top with sautéed broccolini.
Enjoy with homemade garlic bread or crackers.
Bon Appetit!

Notes

- Greens: Instead of broccolini, you can sauté kale or spinach as substitutes. - Storage: Leftovers can be stored in a tightly sealed container in the refrigerator for up to 3 days for optimal freshness. It can also be frozen for 4-6 months. To defrost, simply place soup in the fridge overnight or at room temperature before reheating on the stovetop to serve. - Turmeric: While adding turmeric is optional; it has benefits: powerful medicinal properties, natural anti-inflammatory ingredients, increases antioxidant activity in the body, and more. - Soaked Cashews: Add cashews to a bowl, add with fresh cold water and cover with plastic wrap and let sit at room temp overnight. If soaking for 3-4 hours, add cashews to the cup and cover with boiling water instead.