Root vegetables and white bean soup - vegan

Hello everybody, hope you’re having an incredible day today. Today, I’m gonna show you how to make a special dish, root vegetables and white bean soup - vegan. One of my favorites. For mine, I will make it a bit tasty. This is gonna smell and look delicious.

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Root vegetables and white bean soup - vegan is one of the most favored of recent trending meals in the world. It’s appreciated by millions daily. It’s simple, it’s quick, it tastes yummy. Root vegetables and white bean soup - vegan is something which I’ve loved my entire life. They are fine and they look wonderful.

To begin with this particular recipe, we must first prepare a few components. You can have root vegetables and white bean soup - vegan using 10 ingredients and 7 steps. Here is how you can achieve it.

The ingredients needed to make Root vegetables and white bean soup - vegan:
  1. Make ready 1-2 tbsp olive oil
  2. Make ready 1 leek, chopped
  3. Prepare 1 small onion, peeled and chopped
  4. Prepare Root vegetables, roughly chopped - i used 2 big carrots and 3 parsnips; squash would also be nice
  5. Prepare 3 cloves garlic, peeled and crushed
  6. Get Salt and pepper
  7. Prepare small bunch of fresh rosemary and thyme
  8. Take 750 ml vegan stock
  9. Make ready 1 (400 g) can white beans eg cannellini, drained and rinsed
  10. Take 6-10 leaves cavolo nero, shredded into small pieces

Preheat a pan (with a lid for later) and add the oil. Then add the leek and onion. Add the garlic and root veg. And a generous pinch of salt and pepper.

Instructions to make Root vegetables and white bean soup - vegan:
  1. Preheat a pan (with a lid for later) and add the oil. Then add the leek and onion. Sauté on medium heat for about 10 mins.
  2. Add the garlic and root veg. And a generous pinch of salt and pepper. Sauté for another 3-5 mins.
  3. Add the herb bundle.
  4. Then add the stock. Bring to the boil. Put the lid on and simmer for 15-20 mins.
  5. Check the liquid levels and add more stock if you want. Add the beans. Put the lid back on and cook for about 5 mins.
  6. Add the cavolo nero. Put the lid back on and cook for another 4-5 mins.
  7. Serve - maybe with some cheese if you have some. Enjoy 😋

Add the garlic and root veg. And a generous pinch of salt and pepper. Preheat a pan (with a lid for later) and add the oil. Then add the leek and onion. For more parmesan depth, simmer your onions, garlic, herbs and rinds for an hour or more before adding the root vegetables.

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