White Bean & Winter Vegetable Soup
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A thick, satisfying soup using natural cooking methods to create a rich texture.

Ingredients
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**Beans**

- 450g dried white beans (navy or cannellini)
- Water for soaking and cooking
- 1 bay leaf (for cooking beans)

**Base Vegetables**

- 300g onions (2 large), diced
- 250g carrots (4 medium), diced
- 400g leeks (2 medium), white and light green parts only, sliced
- 20g garlic (4 cloves), minced
- 150g parsnip (1 small), diced
- 150g turnip (1 small), diced

**Natural Thickeners**

- 115g yukon gold potato (1 small), diced very small (0.5cm cubes)
- 30g olive oil (2 tablespoons)

**Liquid**

- 2L no-salt-added vegetable stock
- 15g balsamic vinegar (1 tablespoon)

**Seasonings**

- 2 bay leaves
- 2 sprigs fresh thyme
- 8g nutritional yeast (1 tablespoon)
- Fresh ground black pepper to taste
- 30g fresh lemon juice (2 tablespoons)
- 15g fresh parsley for garnish (about 1/4 cup chopped)

Method
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1. **Prepare Beans (Start Day Before)**

   - Sort and rinse beans, removing any debris
   - Cover with cold water by 8cm (3 inches)
   - Soak at room temperature for 24 hours
   - Drain and rinse soaked beans
   - Place in large pot with fresh water to cover by 5cm (2 inches)
   - Add 1 bay leaf
   - Bring to boil, reduce to simmer
   - Cook 1-1.5 hours until very tender
   - Do not drain - reserve cooking liquid to use in soup

2. **Build the Base**

   - Heat olive oil in a large pot over medium heat
   - Add onions and leeks, cook until very soft (8-10 minutes)
   - Add carrots and garlic, cook 3-4 minutes more
   - Add parsnip, turnip, and finely diced potato
   - Cook for another 5 minutes, stirring occasionally

3. **Create Natural Thickness**

   - Add cooked beans with 500ml of their cooking liquid
   - Add vegetable stock
   - Add bay leaves and thyme
   - Add balsamic vinegar
   - Bring to a gentle simmer
   - With a wooden spoon, mash some of the beans against the side of the pot

4. **Finish Cooking**

   - Simmer uncovered for 35-40 minutes, stirring occasionally and mashing more beans as needed
   - Remove bay leaves and thyme sprigs
   - Add nutritional yeast
   - Stir in lemon juice
   - Season with black pepper

Notes
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- Makes 6-8 servings (approximately 2.5L total)
- Natural thickening comes from slightly overcooked beans, bean cooking liquid, and finely diced potato
- Store leftovers in airtight container in refrigerator for up to 5 days
- Can be frozen in portions for up to 3 months