Vegan White Bean and Mushroom Soup

Vegan White Bean & Mushroom Soup

It's my final day of the Clean Program. I have to say it was not as hard as I expected it to be, but I am glad it's coming to an end. I can't wait to start cooking "dinner", and actually be able eat it that night for dinner, rather than taking it the next day for lunch. I'm sick of cold leftovers. I've missed my kitchen.

On the top of my most missed list: chocolate, tomatoes, peppers and wine. The first and the last, I know, not so good for me, but what can I say? I'm a wine and chocolate kind of girl. And with Italian cuisine flowing through my veins, tomatoes are literally a life blood. Being Clean? Quite difficult indeed.

As usual, Italian flavors were on my mind. The delicious, comforting and heartwarming goodness that each dish brings to the table. Pasta, pizza, cheese and tomatoes. All the rich and satisfying food that I grew up with. Being gluten and dairy free, I've found my substitutes. Quinoa pasta. Gluten-free pizza dough. Vegan cheese. Sadly to say, there is no substitution for tomatoes. So for the past three weeks, alternative it has been!

Knowing I could only have a soup or shake for dinner, I smartly chose soup. Combining traditional Italian ingredients into one bowl was a no-brainer. Mushrooms, white beans, basil, parsley and garlic. Delizioso!

Scallions to add a little bite at the end of each spoonful

I'm not extremely familiar with the world of Soup. I've made chili in a crock-pot, a beef stew once and chicken noodle soup only a handful of times. To be honest, soups simply don't cross my mind when I'm dreaming up my weekly menus.

Clean has changed me. Each night I try to come up with fun and creative ways to keep my nightly cup of liquid interesting and tasty. Experimenting with soup has actually been pretty fun. I've used squash, peas, broccoli and now mushrooms! And I do have to say, this is my best one yet.

Ingredients:

• 3 cups of mushrooms, chopped (I used cremini)
• 1/2 red onion, chopped
• 1 garlic clove, minced
• 1 15oz can of organic white beans
• 1 scallion, sliced
• 3 cups water
• 1 tbsp olive oil
• 2 tbsp dried basil
• 1 tbsp dried parsley
• Pinch of hot pepper flakes 
• Salt & pepper to taste

Preparation:

Heat your olive oil in a medium saucepan. Add your garlic and onion and cook until the onions are slightly opaque and beginning to brown. Add your mushrooms. As the mushrooms start to soften, add your basil and parsley followed by the white beans and a dash of salt and pepper. Let the ingredients soak up some flavor before adding the water. 

When you feel that they are ready, add your water and bring the soup to a boil. Add your chili flakes, a bit more salt and pepper if needed, and reduce to a simmer. Let the soup simmer for as long as you want. I left it on the stove for about 30 minutes. The longer it's there, the more flavorful it will be! 

Once your soup has soaked up the flavors and you feel it's ready, transfer it to a food processor and pulse until it's smooth(ish). Garnish with chopped scallions.

Buono Appetito!

An Italian soup suitable for any Vegan or Clean follower. White Beans & Mushrooms!