French Onion White Bean Soup
- 45 min
- β β¬1.45
- 2 servings
- Easy
white beans, wholegrain bread, and onion: a straightforward vegan combination for an everyday dinner.
Estimates per serving for 2 people. Check labels if you have allergies. BundeslebensmittelschlΓΌssel (BLS) 4.0. Calculation and sources.
Allergens
- gluten
- celery
- mustard
Equipment
- stove
Prepare
Peel and halve onion
Peel and halve onion, then thinly slice into half-moons. Peel garlic and mince finely.
Cook
Drain white beans in a sieve
Drain white beans in a sieve, rinse and drain thoroughly.
Heat rapeseed oil in a large pot over medium heat
Heat rapeseed oil in a large pot over medium heat. Add onion and fry for 20 minutes, stirring regularly, until softened and lightly browned.
Lower the heat
Lower the heat; Add garlic and stir for just 30 seconds until fragrant; do not let it darken Add white beans, vegan vegetable stock powder, tap water.
Medium-hot mustard to the pot and stir well
Medium-hot mustard to the pot and stir well. Bring to the boil, then cover and simmer gently for 12 minutes until the firm ingredients are tender.
Stirring occasionally
Stirring occasionally. Season with iodised salt, black pepper now and mix thoroughly before serving.
Cook wholegrain bread
Toast wholegrain bread in a dry pan over medium heat for 1β2 minutes per side until golden. Ladle the finished soup with onion.
Finish
White beans into deep bowls
White beans into deep bowls. Serve the toasted wholegrain bread alongside, or add just before eating.
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