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Creamy 10 vegetable and bean soup without tomatoes or cream in a white bowl on a table next to the dutch oven.
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Creamy 10 vegetable bean soup (without tomatoes or cream) recipe

Brace yourselves for a winter warmer that defies logic– a creamy 10 vegetable and bean soup without tomatoes or cream!
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Servings: 3 hearty servings
Author: Pam Werley

Ingredients

  • 2 tablespoons vegetable oil
  • 2 medium sized carrots peeled and cut into ¾-inch pieces
  • 1 large parsnip peeled and cut into ¾-inch pieces
  • 1 small onion peeled and cut into ½-inch pieces
  • 3 cloves garlic minced
  • 4 cups low-sodium chicken broth or no chicken broth
  • 1 medium russet potatoes peeled and cut into 1-inch pieces. Or sweet potato
  • 1 teaspoon minced fresh thyme leaves
  • 1 sprig fresh rosemary
  • 1 bay leaf
  • 1 slice hearty white sandwich bread lightly toasted. Omit to keep it gluten-free.
  • 1 cup baby spinach stemmed and chopped
  • 7 ounces canned cannellini beans drained and rinsed (about ½ a can)
  • ½ cup mushrooms chestnut or cremini, trimmed and cleaned
  • 5 ounces frozen peas
  • Balsamic vinegar
  • Salt and pepper

Instructions

  • Heat oil in large heavy-bottomed pot or Dutch oven over medium-high heat until shimmering. Add carrots, parsnip, and onion, cooking until lightly browned and softened, about 5 to 7 minutes.
  • Stir in garlic and cook until fragrant, about 30 seconds. Add broth, potatoes, thyme, rosemary, and bay leaf . Give it a stir and bring to boil. Reduce heat to low, cover, and simmer until vegetables are fork tender, about 15 minutes.
  • Remove and discard rosemary and bay leaf. Transfer 1.5 cups solids, ½ cup broth, and bread to a blender or the beaker of a hand immersion blender. Puree until smooth. Stir puree back into pot, add spinach, cannellini beans, mushrooms, peas and cook over medium heat until spinach is tender, and the mushrooms and beans are heated through, about 8 minutes.
  • Stir in 1 tablespoon vinegar and season with salt and pepper. Taste and adjust seasoning by adding more salt and vinegar. Garnish with parmesan and toasted croutons, if desired. Pass extra vinegar at the table.

Video

Notes

Notes: This soup won’t freeze very well, but leftovers can be refrigerated for two or three days.