This soup is GOOD! And it takes less than half an hour to make! Both of my kids liked it, and the adults did, too. 🙂 And it’s vegan. Bonus!
Kids’ Cheesy Chickpea and White Bean Soup
(Let Them Eat Vegan, Dreena Burton)
1 tbsp olive oil or a splash of water (I used olive oil)
1 1/4 cups diced onion
1/2 cup (rounded) diced celery
1/2 cup diced carrot (optional, but adds a tinge of light orange color to the soup)
4 medium to large cloves garlic, minced
1/8 tsp sea salt
1 tsp dried basil
1/2 tsp dried rosemary
1 (14-ounce) can chickpeas, drained and rinsed
1 (14-ounce) can cannellini beans, drained and rinsed
2 cups vegan vegetable stock
1 bay leaf
1/2 cup plain unsweetened nondairy milk (I used almond milk)
1/2 cup + 2 tbsp nutritional yeast
1 tbsp freshly squeezed lemon juice
1. In a large pot over medium heat, heat the oil or water. Add the onion, celery, carrot (if using), garlic, salt, basil, and rosemary. Stir, cover, and cook for 6-8 minutes, stirring occasionally.
2. Add the beans, vegetable stock, and bay leaf. Increase the heat to bring to a boil, then lower the heat to medium-low, cover, and cook for about 15 minutes.
3. Turn off the heat, remove the bay leaf, and add the milk, 1/2 cup of the nutritional yeast, and the lemon juice. Using an immersion blender, puree the soup until smooth, then gently reheat on low heat, just to warm everything through again.
4. Add the remaining 2 tbsp of nutritional yeast, if desired, for a more cheesy flavor, and additional salt to taste.