The curl-up-on-the-couch, eat-soup-for-days, fire-up-the-teapot, wear-two-pairs-of-socks, snuggle-deeper-into-your-pillow days of winter are upon us! And as much as I may dislike the cold, there is something to quintessential and homey about it forcing me to stand in front of my kitchen stove, slowly sauteing ingredients for all kinds of soups and sauces that I just love. Are you with me?
This Vegan Navy Bean Soup with Caper Pesto is one of those basic, pantry-staple meals that you can whip together quickly and easily. Quickly enough for lunch, as it happens, without sacrificing any of the nutrients or the taste and without having to run to the grocery store and venture out into the cold, say, ever. <–goals
Letz break this down so you can see what I mean: Step 1) Make the house smell good. Saute your basic soup-starting ingredients: onions, garlic, etc. Step 2) Make the soup taste good. Add the rest of the ingredients. Step 3) Make it creamy. Blend to desired consistency, splash in some cashew milk, top with yummy and oh-so-salty-and-fresh pesto. Step 4) Return to blanket cave on couch.
Not pictured? Me high-fiving myself because I didn’t have to go out and get groceries. Because I ALWAYS have cilantro, navy beans, and potatoes. And also, I figured out a way to start consistently using that barely opened jar of capers in my fridge.
Did I mention it’s easy? And vegan? And naturally gluten free? AND TASTES GOOD? Cure all for the winter blues, I tell you.
I mean, dat olive oil drizzle…
Vegan Navy Bean Soup with Caper Pesto
- For the Navy Bean Soup:
- 2 T. olive oil
- ½ jalapeno, diced
- 2 cloves garlic, diced
- 1 stalk celery, chopped
- 2 small potatoes, diced
- 1 ½ c. vegetable broth
- 2 c. cooked navy beans (or 2 cans, drained and rinsed)
- ½ t. Cumin
- 1 sprig fresh rosemary
- Pinch of cinnamon
- Salt and pepper to taste
- ½-1 c. cashew milk, more as needed
- For the Caper Pesto:
- ½ jalapeno, minced
- 1 garlic clove, minced
- 2 T. cilantro stems, minced
- 2 T. parsley stems, minced
- 2 T. olive oil
- 3 t. capers, chopped
- *Bonus Toppings, like plain yogurt or nutritional yeast or crunchy croutons or a simple spritz of black pepper or ALL OF IT highly encouraged
- For the Soup:
- In a medium sized saucepan, saute the jalapeno, garlic, and celery for 2 minutes, until the garlic is fragrant and just turning brown on the edges. Add the potatoes and vegetable broth and cook over medium heat for 10 minutes until the potatoes are soft. Add the beans, spices, and salt and pepper and cook for 2 more minutes, then remove from heat. Transfer the mixture to a blender and puree until smooth, adding cashew milk as needed to thin to right consistency. Alternatively, you can use an immersion blender.
- For the Pesto:
- Finely mince all ingredient and combine in a bowl. Because capers are so salty, you should’t need to add any salt. Serve the soup with the soup drizzled on top and extra olive oil and crusty bread on the side.