Cannellini Bean Soup
In this cannellini bean soup, white beans and potatoes mingle with middle eastern spices.
Ingredients
- 1 tablespoon olive oil see notes for WFPB (oil-free) option
- 1 small onion finely diced
- 1/4 small celery root peeled and diced
- 1 head garlic peeled, cloves left whole
- 1 teaspoon ground cumin
- 7 cups vegetable broth
- 2/3 cup cannellini beans dry, soaked and drained; or 2 14oz cans drained
- 7 each cardamom pods lightly crushed
- 1/2 teaspoon turmeric
- 2 tablespoons tomato paste
- 1 teaspoon sugar substitute or sweetener or choice
- 8 ounces seitan diced, see notes for WFPB option
- 2 medium yellow potatoes diced
Instructions
- Sauté onion and celery root in olive oil (or broth) over medium heat for 5 minutes, or until the onion just starts to brown.
- Add garlic cloves and cumin. Continue to sauté for 2 more minutes.
- Next, add the broth, dried beans, cardamom, turmeric, tomato paste, and sugar. Bring to a boil. Cover and simmer gently for 1 hour. If using canned beans, reduce simmer time to 20 minutes.
- While the soup is simmering, brown the cubed seitan in a non-stick skillet with a little olive oil over medium heat.
- Add both the potatoes and seitan. Season with salt and black pepper. Bring back to a boil and lower the heat. Simmer, uncovered, for 20 minutes or until the potatoes and beans are tender and the soup is thick.
- Soup’s on! Serve your hearty cannelleni soup with bread, lemon wedges and fresh chopped cilantro. Enjoy!
Notes
WFPB (Oil-Free) Option
To keep this dish oil-free, simply sauté your vegetables in a thin layer of vegetable broth or water in lieu of olive oil in a non-stick skillet. If your vegetables start to stick to the pan, just continue adding a little more broth or water as you sauté them. To make this dish WFPB-compliant, simply swap in chopped mushrooms for the seitan.