I’d seen people on YouTube using white beans in soups and stews, which inspired me to finally use a can of Cannellini beans sitting in my cupboard to make a warm, creamy soup. What I love most about this recipe is how comforting and rich it feels without needing any heavy cream at all.
White beans are packed with plant-based protein and fibre, making this feel as nourishing as it is delicious. I like reading about the benefits of the vegetables, fruits, and different beans I use in my cooking. We should understand what we’re eating, at least a little.
To give it the perfect texture, I cooked everything first, then blended about 80–90% of the soup. Leaving a few small pieces of potato and white beans here and there, Michael loved that rustic feel, and after the first few spoonfuls, I knew this recipe was a keeper.
It turned out so well! 😭✨ I paired the soup with some leftover spelt salad—the chewy spelt was such a nice contrast to the smooth soup. Added a piece of air-fried salmon on the side, and it instantly became the ultimate comforting, well-balanced meal that left me completely satisfied.
Ingredients
1 tbsp olive oil, plus a little extra for the mushrooms
1 medium onion, chopped
1 Japanese long onion or leek, thinly sliced
A bunch of garlic cloves, chopped
1 medium potato, about 150–180 g, cut into small cubes
1 can of cannellini beans, drained and rinsed
150–200 g champignon mushrooms, sliced
700 ml vegetable or chicken stock
1 tsp dried thyme, or a small amount of rosemary
Salt, to taste
Black pepper, to taste
Chopped parsley, for serving
Extra virgin olive oil, for drizzling
