I always make this soup with dried beans, it just tastes better but if you want to spare the effort, you can also use tinned beans.
1 person made this
200g dried white beans
1 large onion
2 to 3 garlic cloves
3 tablespoons olive oil
1 tablespoon finely chopped fresh rosemary
1 stalk celery
1 tablespoon tomato puree
1 veg stock cube
1 bunch leafy greens (spinach, Swiss chard, kale)
dash white wine vinegar
for non-vegans: Parmesan cheese for topping
Method Prep:20min › Cook:1hr40min › Extra time:4hr › Ready in:6hr
Place beans in a heat proof bowl and cover with boiling water with about 8cm above beans (they will expand). Leave to soak for 4 hours.
Mince onion and garlic. Heat oil in a large pot and fry onion till translucent. Add rosemary and continue frying for 1 further minute.
Dice carrot and celery and add together with tomato puree. Fry whilst stirring till the veg are golden and soft.
Add veg stock cube and 1L water and bring to the boil. Drain beans and discard water. Rinse beans and drain, then add to the pot.
Bring to the boil, then reduce heat and simmer for to 1.5 hours, checking for liquid once in a while. The beans should always be well covered with liquid. If you are using tinned beans add them now and cook the soup only for 30 minutes.
Crush the means a little with a wooden cooking spoon in order to thicken the soup.
Wash and trim greens and cut into fine strips. Add to the soup and stir. Cook till the greens are wilted but so not cover the pot so the greens maintain their nice colour. Add water as needed. Spinach cooks very quickly, chard needs a bit longer and kale takes about 10 minutes.
Season soup with salt, pepper and a dash of vinegar, Serve with grated (vegan) Parmesan cheese.