1. **Sauté Vegetables**: In a large pot, heat olive oil over medium heat. Add onion, garlic, carrots, and celery. Sauté for about 5-7 minutes until the vegetables are softened.
2. **Add Beans and Broth**: Stir in the white beans, vegetable broth, thyme, and rosemary. Bring to a boil, then reduce the heat and let it simmer for about 15 minutes.
3. **Blend for Creaminess**: Using an immersion blender, blend the soup until smooth. (Alternatively, you can transfer half of the soup to a blender, blend, and return it to the pot.)
4. **Add Coconut Milk**: Stir in the coconut milk and heat through. Season with salt and pepper to taste.
5. **Serve**: Ladle the soup into bowls and garnish with fresh parsley if desired.
### Tips:
– **Add Greens**: For extra nutrition, stir in some spinach or kale just before serving.
– **Storage**: Store leftovers in an airtight container in the fridge for up to 5 days.
Enjoy your creamy vegan white bean soup!
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