Creamy White Bean Soup with Bread Bowls

Creamy White Bean Soup

Prep time    20 minutes  

Cook time   30 minutes    

Yield               4-6 servings 

 Ingredients

• 1 onion, diced
• 2 celery stalks, diced
• 2 carrots, peeled and diced
• 4 garlic cloves, minced
• 3 (15 ounce) cans cannellini beans, rinsed and drained, or 4 ½ cups cooked cannellini beans, divided
• 1 cup low-sodium vegetable broth
• 1 cup water
• 1 teaspoon smoked paprika
• ½ teaspoon rosemary
• ¼ teaspoon thyme
• ½ teaspoon sea salt
• ¼ teaspoon black pepper
• ¼ cup chopped fresh parsley

‍  Directions

1. In a large stockpot over medium-high heat, sauté the onions, celery, carrots, and garlic in a small amount of water until tender, about 8 minutes.
2. Combine the vegetable broth, water, and 2 cans of cannellini beans in a blender. Blend until smooth and creamy.
3. Add the blended beans to the vegetables in the pot, along with the remaining 1 can of whole beans and all the seasonings. Simmer on low for 20-30 minutes to allow the flavors to bloom. Serve warm.

    ✏️Tips & Hints

• Add a few additional greens for more nutrients!

Whole Wheat Bread Bowls

Prep Time: 15 minutes

Cook Time: 1 hour 45 minutes (includes rising)

Yields: 4-6 bowls

 Ingredients

• 1 tablespoon active dry yeast
• 2 cups warm water
• 2 tablespoons maple syrup
• 3 ½-4 cups white whole wheat flour
• 1 teaspoon sea salt
• For Brushing: 1 tablespoon plant-based milk + 1/4 teaspoon maple syrup

‍  Directions

1. In a large bowl, combine the yeast, maple syrup, and warm water. Let stand until frothy.
2. Stir in the flour and salt to make a soft dough. Knead until smooth and elastic, 6-8 minutes. 
3. Place the dough in a bowl and cover with a damp towel. Set aside in a warm place to rise, until the dough doubles in size, about 1 hour.
4. Punch down the dough and divide it into 4-6 equal parts. Form and stretch each one into a smooth tight ball.  Place onto a parchment lined baking sheet and use a sharp knife to cut an X onto the top of each ball.  Cover with damp paper towels and let rise for another 20 minutes or until double in size.   
5. Preheat oven to 425°F.
6. Lightly brush each dough ball with milk and maple syrup mixture and bake for 25-30 minutes or until golden brown.
7. Let the bowls cool until they are easy to handle. Cut a ½ inch thick slice from the top of each loaf.  Scoop out the center (save the center to dunk into the soup) until you have a bowl big enough to hold your soup.   Fill with your favorite soup and enjoy!

Creamy White Bean Soup in a Bread Bowl Grocery List   

    Produce 

• 1 medium onion
• 2 celery stalks
• 2 carrots
• 4 garlic cloves
• 1 bunch fresh parsley
• 2-3 cups spinach or kale (optional addition for soup)

     Plant-Based Dairy

• 1 tablespoon plant-based milk

     Baking & Spices 

• 1 tablespoon active dry yeast (for bread bowls)
• 2 tablespoons + 1/4 teaspoon maple syrup
• 4 cups white whole wheat flour (for bread bowls)
• 1 teaspoon smoked paprika
• ½ teaspoon rosemary
• ¼ teaspoon thyme
• ½ teaspoon sea salt
• ¼ teaspoon black pepper

     Canned and Jarred Goods  

• 1 cup low sodium vegetable broth
• 3 (15 ounce) cans cannellini beans