Find extreme comfort in a bowl of this white bean soup. This recipe is loaded with vegetables and based on predominantly pantry ingredients.
Pantry recipes are so hot right now!
Like most of us, I am unable to get to the shops as regularly as I used to. This means that I am getting much more creative with developing recipes and coming up with meals using the pantry ingredients that I have on hand. If you’re looking for a recipe to use up all of those tins of beans you’ve been buying then I got you covered! This white bean soup using mostly pantry ingredients but is definitely not lacking freshness or nutrition. It is still completely possible to come up with a nutritious and wholesome meal from your pantry and here’s how:
- Remember to balance your nutrients! A balanced meal needs complex carbohydrates (brown rice, brown rice pasta, root vegetables like sweet potato, potato etc), protein (canned beans, nuts and seeds, wholegrains) and healthy fats (extra virgin olive oil, flaxseed oil, macadamia oil, avocado).
- Add fresh or frozen vegetables that you have on hand (green peas go with just about anything am I right?).
- Add fresh herbs, baby spinach, kale, silverbeet, basically any fresh greens that you have on hand to add some vitamins and vibrance.
White Bean Soup Ingredients
This soup recipe is simple and quick to make and based on a couple of key ingredients. They are:
- Celery – celery is a highly nutritious vegetable but is also used as an aromatic to increase flavour.
- Onion & Garlic – these immune promoting foods are anti-inflammatory and add a beautiful flavour to this dish. If you don’t have fresh garlic on hand you could also use garlic paste or garlic granules.
- Potato & Sweet Potato – these vegetables are rich in complex carbohydrates and fibre, contributing to good gut health. I used sweet potato because that’s what I had available to me but you could use carrot here if you prefer.
- White Beans – beans are an excellent source of plant based protein as well as being high in fibre. In this recipe I have used cannellini beans but you can use any white bean you have on hand like broad beans or navy beans.
- Vegetable Stock – I have used a homemade vegetable stock, however if you only have chicken stock on hand you could use this as well. You could even use stock cubes and boiling water if you’re desperate (fresh is always best though).
- White Wine Vinegar – this may not be an ingredient that everyone keeps on hand. If you don’t have white wine vinegar available you could also use lemon juice.
- Baby Spinach – this recipe calls for baby spinach but you can use whatever leafy greens you have on hand. For example, kale or silverbeet would work really well here.
For more pantry recipes see:
- Chopping Board
- Wooden Spoon
- Large saucepan
- 3 celery stalks finely chopped
- 1 brown onion finely diced
- 4 garlic cloves finely chopped
- 2 medium potatoes peeled and diced
- 1 medium sweet potato peeled and diced
- 1.5 litres vegetable stock
- 2 tbsp white wine vinegar
- 2 400g canned white beans strained and rinsed
- 100 grams baby spinach or other leafy green
- 1 small handful curly leaf parsley finely chopped
- 1 tbsp extra virgin olive oil
- Bring olive oil to a medium heat in a large saucepan.
- Add brown onion and sauté until tender and aromatic. Add celery and garlic and continue to sauté for a further 2 minutes.
- Add diced potatoes, sweet potatoes, stock, white wine vinegar and white beans. Stir to combine and bring to a boil. Once boiling reduce to a simmer and leave uncovered for 15 minutes, stirring occasionally.
- Once pumpkin and sweet potato is tender add baby spinach and parsely, stirring through to wilt spinach. Season with salt and pepper to taste.
- Turn heat off and serve soup warm.
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