White Bean& Dumpling Soup (vegan)
- This creamy white bean soup with soup dumplings is everything you need in a hearty, and filling bowl of soup and more.
- Prep Time15minutes mins
- Cook Time40minutes mins
- Total Time55minutes mins
- COURSEVegan Meals
- CUISINEMediterranean-Inspired
- SERVINGS 4
- CALORIES312 kcal
- Ingredients
- For the soup:
- 1 tbsp olive oil
- 1 large yellow onion diced
- 3 medium-sized carrots diced
- 3 ribs of celery diced
- 3 garlic cloves diced
- 1 tsp sea salt
- 1/2 tsp black pepper
- 1 tbsp. fresh thyme finely chopped
- 2 bay leafs
- 3 cups white bean of choice strained and rinsed
- 900 mL vegetable stock
- Juice of half of a lemon
- For the dumplings:
- 1 cup all-purpose flour
- 1 tsp baking powder
- 3/4 tsp salt
- 1 tsp fresh thyme
- 1/4 tsp cracked pepper
- 2 tbsp olive oil
- 1/2 cup warm water
- Garnish:
- garnish with fresh parsley or fresh thyme and olive oil optional
- INSTRUCTIONS
- Start by making the dough. Combine your flour, baking powder, sea salt, and herbs. Create a well in the center of your flour mixture and pour oil and warm water into the middle. Using a spatula fold together until sticky and well combined. It will be wet and sticky but this is what you’re looking for. Form into a ball and place a tea towel on top and let it rest while you make your soup.
- Heat a large pot on medium. To the pot add olive oil, onions, carrot, and celery. Cook for 5-7 minutes until translucent and fragrant. To the pot, add the garlic, seasoning, fresh herbs, spices, and bay leaf. Stir till combined and coated.
- To the pot, add the beans. Brown for 5 minutes.
- Add the vegetable stock and increase heat to high. Bring to a boil and simmer for 15 minutes.
- Before blending, add lemon juice.
- Transfer half the soup to a high-speed blender and blend till smooth. Return the blended soup into the pot and stir till combined. Heat on medium heat.
- Grab your dough mixture and using a tbsp. begin scooping little balls and dropping them into the soup. It’s not an overly fancy or particular process, just make sure you’re using a tbsp. Cook for around 5 minutes, flipping the dumplings gently if needed, before removing them from heat.
- Garnish with more fresh thyme and olive oil.
- NOTES
- Don’t skip the good-quality herbs in your dumplings to really add a pop of flavor.
- Sweat your vegetables out on a lower heat than blasting them on high heat, this helps with the flavor as well.
- Switch up the vegetables in this recipe to whatever you have in your fridge – throw in kale, broccoli, squash, etc.
- This will last in the fridge in a tightly sealed container for up to 1 week.
- This soup is freezer-friendly in a tightly sealed container for up to 2 months. I advise eating all the dumplings and then when you go to reheat cook more dumplings.
- Always let the soup cool completely before sealing and adding it to the fridge.
- NUTRITION
- Serving: 4 | Calories: 312kcal | Carbohydrates: 43.2g | Protein: 10.7g | Fat: 12.4g | Saturated Fat: 1.6g | Polyunsaturated Fat: 1.3g | Sodium: 1697.2mg | Fiber: 11.1g | Sugar: 9g
