Italian Bean Soup | Vegan, GF | #RecipeADayMay

Categories #RecipeADayMay, Dinner, Featured, Recipes
Bean Soup

Hey guys and welcome back to #RecipeADayMay. As far as the trying something new every day in May, I think this might be cheating. I’m certain I’ll have made something like this before, but I haven’t followed a recipe making it, so it could be new in terms of specific amounts of ingredients. I’m clutching at straws here, but you know what I mean. Either way, I definitely haven’t posted a recipe like this before so we’re all good there. Today I’m making an Italian bean soup. I know soup is typically more of a winter dish (it’s only 12 where I am today so that doesn’t really matter), but if you think about it, it can be summery too.  

It’s full of fresh ingredients and vibrant colours and a fairly light meal, so I don’t see why it can’t be a summer friendly dish too.  

This recipe only required one pot and minimal prep so it’s really easy to make and perfectly adaptable for those who don’t have much time to cook. All you need to do is chop a few vegetables, stir them for 5 minutes then leave the pot to simmer for a while. Each serving contains 4 of your 5 a day so it’s great for anyone on a push to get a few more nutrients in too.  

This recipe is gluten free, dairy free, soy free, nut free, grain free and vegan.  

Ingredients 

  • One medium red onion, diced 
  • 1 tbsp olive oil  
  • 2 cloves garlic, chopped 
  • 1 red chilli, chopped 
  • 2 medium carrots, chopped  
  • 1 red pepper, roughly chopped into large chunks 
  • A tin of tomatoes  
  • 1 ½ cups vegetable stock  
  • A tin of cannellini beans, drained and rinsed 
  • Crack of black pepper 
  • 1 tsp dried oregano 
  • ½ tsp dried rosemary 

Method 

  1. Heat the oil on medium heat in a large saucepan.  
  2. Add the onions and leave to cook for 1-2 minutes.  
  3. Then add the carrots, garlic and herbs for another 3-4 minutes, stirring occasionally.  
  4. Add the chilli, pepper, tomatoes and vegetable stock. Reduce to a low heat and leave to simmer for 20 minutes, stir every 5 minutes.  
  5. Finally, add the drained cannellini beans for 5 more minutes.  

Serve and enjoy! 

bean soup

Do you like soups in summer or are you all about the gazpacho? I can’t get on board with the cold soup situation… 

Until tomorrow,  

Sophie  

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11 thoughts on “Italian Bean Soup | Vegan, GF | #RecipeADayMay

  1. I find cold soups straight up weird… This recipe looks so tasty! I’m definitely going to give it a try. I’m a vegetarian who hates vegetables so I’m always looking for new meals!

    Great post!

    – Reb

  2. I didn’t know people had cold soups… not sure that would be my thing. Your soup looks really tasty and healthy. I have a lot of soup in winter and never really thought about it in summer. But like you say, it’s not that sunny at the moment so why not have a soup! Thanks for sharing Sophie xx

    Bexa | http://www.hellobexa.com

  3. Thanks for sharing your recipie! It looks delicious! Love how it’s so brightly coloured and full of vegetables and very healthy! Definitely something I’d like to try and make. I’ve never had gazpacho but wouldn’t mind trying it!

  4. The Italian bean soup looks delish. I love how it’s hearty and light – perfect for the summer (even if it’s hot). I agree with you how soups can be summery too. I’ll just wait a bit before consumption XD. Thanks for sharing!

    Nancy ♥ exquisitely.me

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