Are you over the leftovers?
Happy Monday-after-a-long-holiday-weekend guys! How are ya feeling today? As sleepy as me?!
SO I haven't posted on here in what seems like AGES. To start, I was away for a bit on vacation to Turks and Caicos, and once I got back, it was only 2 days until Thanksgiving - I had to prep! This year was my first year hosting a holiday, with the help of my lovely sister Sydney. Even though it was just a crowd of 4 in my little apartment, we had such a good time and ate so much uhhhmazing food. Almost EVERYTHING was vegan and gluten free (!!!!), and none of that tofurky nonsense at my table. BTW- If you are a vegetarian too, please tell me how many people asked if you'd be having a Tofurky for your thanksgiving dinner? I've had this question asked mayyyyybe 100 times. Anyway, all my home cookin' was from scratch and made with love. I can't wait to share all of the best "vegan holiday/anytimes friendly" recipes with ya soon! I'll be posting them sporadically over the next few weeks, so you'll have time to prepare for Christmas ;)
Anyhow, I'd love to hear what everyone did for their thanksgiving and what you ate! Also, please feel free to share any veggie approved dishes with me so I can keep on my list of what to make when Christmas hits us. It'll be here before you know it!
Alright. So back to this creamy beany soup. Mmm. Funny story- This soup recipe is one of the first real dishes I've ever cooked. OK, not like ever.. but one that I'd consider a first 'from scratch' recipe. When I lived on my own, I was probably the biggest fan of tofu nuggets and frozen french fries. Cereal for dinner for the 3rd day in a row? GOOD FOR ME! But then Ryan moved in ( :) ), and It was time to get serious. Could I really expect a guy to eat so boring and minimal like I was? I don't think so. That's when I had to get down to real cookin', and I was open for every suggestion in the world. Ryan once mentioned how he loved this bean soup as a kid (but of course it had bacon in it), and I found this SWEEEET recipe that's vegan approved. AND so hearty! One of my firsts, and always a winter favorite. Hope you'll try it and enjoy :) xx S.
| Vegan• Gluten Free |
I N G R E D I E N T S:
- 3 (15 oz.) cans of Cannellini beans, rinsed and separated
- 1/2 an Onion, diced
- 2 Carrots, diced/chopped
- 4 cloves of garlic, minced
- 2 Tbs of butter + a splash of olive oil
- 1/2 tsp of Paprika
- 1 tsp of chopped fresh rosemary
- 4 cups of vegetable broth
- Salt & Pepper to taste!
SOUP: Start by dicing up your veggies and set aside. In a large pot over medium heat, add your butter and olive oil. Once melted and hot, toss in your onions and carrots. Saute for about 5 minutes, until soften and translucent. Next, add your garlic with paprika + rosemary. Give it a good stir and toss in some salt & fresh cracked pepper- about a 1/2 teaspoon of each. Cook for just a minute and pour in your broth with 2 cans of beans. Bring heat to medium high and let it come to a boil. Once boiling, reduce to medium low, cover, and cook for 15-20 minutes- stirring occasionally.
SERVE!: After its finished cooking and the time is up, kill the heat and let it cool a bit. With an immersion hand blender (or in small batches in a blender if one isn't available), puree your soup. Return to a medium low heat, and add in your last can of beans. Cook until it is heated through, and adjust to taste with additional salt & pepper. VOILA! Serve with a sprinkle of paprika and a small swish of olive oil- and enjoy!