Here is another hearty soup that is both filling and tasty without containing any meat or dairy. If you automatically assume anything vegan has to taste like tofu or a salad and insist on eating meat all the time, then fine. Grill up some chicken breast, dice it, set it aside, add it back after the soup has been pureed, and simmer an additional 10 minutes or so. But you really don’t need to bother. The beans are loaded with protein and fiber, and will fill you up just fine.
2 tbsp (30 mL) olive oil
1 medium yellow onion, finely chopped (Or grated, especially if you don’t plan on pureeing the soup.)
6-8 cloves of garlic, minced (Don’t wince. Garlic is in the name of the recipe. You should have expected this.)
1 tbsp (15 mL) dried rosemary
500 grams/2 cups dried Northern White or Cannellini beans–soaked overnight, drained, and rinsed (You can try to use canned beans for this, but it will change the cooking time, be mushy, and have less flavor. I’m not going to help you do that. Sorry.)
8 cups/2 liters vegetable stock (canned or homemade) (You can also use water, but you will then need to add a lot more salt later, and it won’t taste as rich.)
2 tbsp fresh, chopped rosemary
Salt and Pepper to taste (Wait until the end to add this, though!)
*Heat olive oil in a large soup or stock pot over medium heat. Throw in the onions and saute until translucent (3-4 minutes). Then throw in the garlic and dried rosemary and heat until fragrant. This should take less than a minute or so. Be careful, as garlic burns easily.
*Add the beans and stir thoroughly, coating them with the oil, onion, and herbs.
*Add the stock and stir. Bring the burner up to high and bring the water to a boil. Then turn the heat back down to medium low, cover with a slight gap in the lid, and simmer for about an hour.
*Add the fresh rosemary, and simmer again for 15-20 minutes. The beans should then be very tender and look like this:
*Salt and pepper to taste. You can serve it rustic, or puree it if you have an immersion blender (which is what I did for the above photo). Top with some freshly ground pepper and serve!