| Prep: 15 mins | Cook: 30 mins – 40 mins | Difficulty: Easy | Serves: 6 |
| kcal | fat | saturates | carbs |
| 200 | 9g | 1.5g | 28g |
| sugars | fibre | protein | salt |
| 8g | 7g | 8g | 2g |
Why I Love Italian Vegan Bean and Carrot Soup
There’s something truly comforting about a bowl of Vegan Bean and Carrot Soup. For me, it encapsulates more than just nourishment; it’s a connection to both my roots and my evolving palate. While the rugged charm of Montana flavors like bison burgers and venison steaks might be my typical fare, it’s the simplicity and warmth of dishes like this soup that remind me of the beauty in plant-based cuisine.
The Soul-Nourishing Power of Vegan Soup
The Vegan Bean and Carrot Soup is a wonderful convergence of hearty vegetables and Italian-inspired seasonings. It’s a meal that brings together the earthiness of carrots, the creaminess of cannellini beans, and the subtle kick of crushed red pepper flakes. Personally, I’ve always found joy in transforming simple, humble ingredients into a symphony of flavors.
When crafting this soup, I was inspired by the work of renowned vegan chef, Isa Chandra Moskowitz. Her approach to vegan cooking has always intrigued me, particularly her ability to infuse rich flavors without the use of animal products. Her recipes often serve as a reminder that plant-based eating can be both exciting and deeply satisfying.
A Crossroad of Comfort and Tradition
Similar to the famous Tuscan Bean Soup, this vegan option is robust enough to stand on its own but versatile enough to accompany a crisp salad or a slice of crusty sourdough bread. The layers of thyme, basil, and oregano create a fragrant broth that enriches each spoonful, while the touch of lemon juice adds a refreshing zing at the end.
One reason I adore this recipe is how it conforms to the rhythm of the seasons. In the colder months, it’s a warm blanket on a chilly day. During spring or summer, it serves as a light, sustaining meal that doesn’t overwhelm but satisfies. It’s a versatile dish that aligns with the moments when I crave something wholesome yet straightforward.
In our fast-paced world, there’s a special kind of magic in preparing a dish like Vegan Bean and Carrot Soup. It encourages you to slow down, to chop, to simmer, and to savor both the process and the outcome. Whether you’re a lifelong vegan, a curious omnivore, or someone just looking for a delicious, hearty meal, this recipe is bound to hit the spot.
What You’ll Need
- 2 tablespoons olive oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 4 large carrots, diced
- 3 celery stalks, diced
- 2 cups diced tomatoes (canned or fresh)
- 6 cups vegetable broth
- 2 cans (15 ounces each) cannellini beans, drained and rinsed
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1/2 teaspoon crushed red pepper flakes
- Salt and pepper to taste
- 1/4 cup fresh parsley, chopped
- 1 tablespoon lemon juice
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Method
Step One:
In a large pot, heat the olive oil over medium heat. Add the chopped onion and cook until translucent, about 5 minutes.
Step Two:
Stir in the minced garlic and cook for another 1-2 minutes until fragrant.
Step Three:
Add the diced carrots and celery. Cook for 5-7 minutes, stirring occasionally, until the vegetables begin to soften.
Step Four:
Stir in the diced tomatoes and cook for another 3 minutes.
Step Five:
Pour in the vegetable broth and bring the mixture to a boil.
Step Six:
Reduce the heat to a simmer and add the cannellini beans, dried thyme, dried basil, dried oregano, and crushed red pepper flakes.
Step Seven:
Season with salt and pepper to taste. Let the soup simmer for 20-25 minutes, allowing the flavors to meld together.
Step Eight:
Stir in the chopped fresh parsley and lemon juice. Simmer for an additional 2-3 minutes.
Step Nine:
Serve the soup hot, garnished with extra parsley if desired. Enjoy!
