I’ve been reviewing 175 Superfood Blender Recipes Book. One of the recipes I picked to test was the Tuscan White Bean Soup since I love Italian food, and this superfood soup recipe is lactose free.I picked this Tuscan White Bean Soup recipe to share because I wanted to show that superfood blender recipes aren’t all about smoothies. Blender recipes can also include savory recipes like soup. This was definitely a tasty recipe and the smell of shallots, garlic and thyme is sure to make you salivate.
This recipe was easy to make, however, unlike the smoothie and smoothie bowl recipes, it requires a few more steps in order to cook the soup.
When I made the soup, I beleive I added too much of the coconut milk, making the soup a little sweet tasting. Next time I make it, I will slowly add the coconut milk to make sure it doesn’t overpower the rest. I used dried thyme since that’s what I had on hand, however, I beleive fresh thyme would have definitely made it tastier.
Unlike the other recipes I tested from 175 Superfood Blender Recipes using the Nutribullet, this recipes didn’t require all kinds of strange or uncommon ingredients. This one consisted mostly of household staples, which was very appreciated.
And one final thought, this soup is full of beans (re: high in fibre) so if your stomach is sensitive to beans, start with a small bowl!This Superfood Tuscan White Bean Soup is rich in nutrients for healthy mood and energy production! Pop over for the recipe! Click To Tweet
Courtesy of 175 Best Superfood Blender Recipes Using Your Nutribullet by Marilyn Haugen & Doug Cook © 2016 www.robertrose.ca Available where books are sold.
Tuscan White Bean Soup
The aroma of simmering garlic will draw you to this sublime creamy soup. It’s rich in nutrients that support bone and tooth health, healthy mood and energy production while reducing the risk for metabolic syndrome and diabetes.
• Extra-tall cup
2 tbsp – butter or coconut oil – 30 mL
1 tbsp – sunflower oil – 15 mL
2 – shallots, chopped
2 cans (each 14 to 15 oz/398 to 425 mL) – cannellini (white kidney) beans, drained and rinsed
2 sprigs – fresh thyme 2
4 cups – reduced-sodium ready-to-use chicken or vegetable broth – 1 L
4 cloves – garlic, halved
1⁄2 cup – full-fat coconut milk – 125 mL
Dulse powder or kosher salt
Freshly ground black pepper
1. In a large saucepan, heat butter and sunflower oil over medium heat until shimmering. Add shallots and cook, stirring, for 3 minutes or until softened.
2. Stir in beans, thyme and broth; bring to a simmer, stirring often. Add garlic and simmer, stirring occasionally, for 10 minutes or until garlic is softened. Discard thyme sprigs. Transfer to a large bowl and let cool.
3. Working in batches, add bean mixture to the extra-tall cup. Twist the extractor blade onto the cup to seal. Blend for 30 seconds or until smooth.
4. Return soup to the pan and stir in coconut milk. Season to taste with dulse and pepper. Cook over medium-low heat, stirring occasionally, for 5 minutes or until heated through.
Serve with a bright green salad and toasted French bread slices.
If you can only find 19-oz (540 mL) cans of cannellini beans, you will need 3 cups (750 mL) rinsed drained beans for this recipe. Store the remaining beans in an airtight container in the refrigerator for up to 1 week or in the freezer for up to 6 months.
Makes 4 servings