Updated: Feb 22
More snow. It seems like it's never ending. It's been snowing for three days and we are expecting more tomorrow. What better than a pot of creamy white bean soup to warm the soul.
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Dice your onion and garlic gloves. Coat the bottom of your soup pot with olive oil and add the onions. Salt to taste. Allow to cook until they start to soften. Add your garlic and allow to cook. Stir often. Cook on medium heat, you don't want to brown, just soften. (see above video)
Add broth to pot and cover, leaving room for steam to escape. Stir occasionally. (see video)
Peel, wash and chop two gold potatoes. Place into cold water so they don't brown. Wash and chop your celery. Drain the potatoes and then drop both potatoes and celery into the soup which should be at a semi boil. Stir, cover and allow vegetables to cook. (see video)
When the potatoes and celery are very soft, pour the beans into the soup. Don't drain them. Stir and simmer until they too become soft. (see video)
I used my immersion blender to blend the soup into a creamy consistency. Once done, I put back on a low heat and added a few spinach leaves. (see video)
Serve and enjoy. It stores well, especially in a glass bowl with a tight cover. It also freezes well so you can make a large batch and freeze some.
I added rice and peas to the creamy white bean soup and heated it up for lunch this afternoon. It was absolutely delicious.
Gluten free vegetable broth
Goya small white beans