White Bean & Winter Vegetable Soup

A thick, satisfying soup using natural cooking methods to create a rich texture.

Ingredients

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

  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

  • 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