Try this delicious and satisfying vegan soup. Really quick and easy to prepare for lunch or dinner. Serve with a big loaf of crusty vegan Italian bread.
- 1 cup cannellini beans
- 1 cup kidney beans
- 1 tablespoon coconut oil
- ½ cup yellow onion, diced
- 1 clove garlic, finely chopped or minced
- 1 400g can crushed tomatoes or about 4 fresh tomatoes, finely chopped
- 3 carrots, diced
- 1 bay leaf
- 1 teaspoon dried oregano
- 1 teaspoon sea salt
- ¼ teaspoon ground black pepper
- 1 litre vegan vegetable stock
In a soup pot, heat the coconut oil over a medium-high heat. When the oil is hot, add the onion and sauté for about 10 minutes. Add the garlic and cook for another minute.
Add the beans to the pot. (If using canned beans, drain and rinse). Add the remaining ingredients. Bring to the boil, then cover and lower heat. Cook at a medium simmer for about 30-40 minutes for flavour and to soften the carrots. Stir occasionally.
For a thicker consistency, mash up a third of the beans and return to the pot.
Discard the bay leaf and serve.