Ingredients

  • 2 tablespoons extra virgin olive oil
    1 small diced yellow onion
  • 2 Carrots, cut int0 small pieces
  • 2 stalks celery, cut into small pieces
  • 2 small to medium potatoes cut into small pieces
    Two 15-ounce cans Great Northern beans, rinsed and drained
  • 2-3 garlic cloves, grated or finely chopped
  • 1 tsp. each dried thyme and oregano; 1/4 tsp. dried rosemary
  • 1/2 cp. Nutritional Yeast
  • 2 TB. Dijon Mustard
  • 1/8 teaspoon unrefined sea salt
  • Black pepper to taste
  • 1 cup Vegetable Broth
    1 cup canned coconut milk, unsweetened
  • Splash tamari or coconut aminos (optional)
  • 2 cups chopped greens, such as kale or spinach, Optional

 

 

Directions

  1. Heat the olive oil in a 10-12-inch skillet over medium-high heat. Add onion, sprinkle with sea salt, and cook and stir 2-3 minutes, until softened. Add garlic and herbs and continue stirring for a couple of minutes, stirring until fragrant. You don’t want the garlic to brown.
  2. Stir in the nutritional yeast and dijon mustard, stirring well to combine.
  3. Add the carrots and celery and saute a few minutes more.
  4. Next add the beans that have been drained and rinsed.
  5. Pour in the broth and the coconut milk. Stir well to combine the ingredients and add the potatoes. Bring to a simmer and cook about about 10 minutes, stirring occasionally.
  6. Lower the heat and add the greens to the skillet, if using. Stir them in, and continue cooking until the greens turn bright green and begin to wilt; only a few minutes for spinach; 7-8 minutes for kale. You may need to add more liquid–vegetable broth and/or coconut milk. Remove from the heat. 
  7. Stir in a splash of tamari or coconut aminos, if desired.
  8. Serve the beans warm as a main dish with brown rice or whole grain of choice. Or serve over pasta.

 

Options

  • If you don’t have Great Northern beans, you can use navy beans, butter beans or cannellini beans.
  • To make a thicker soup, puree 1/4 to 1/2 cups of the cooked beans and add to the dish while cooking.
  • If you need more flavor, add additional nutritional yeast and dijon mustard.
  • You can use unsweetened oat milk or any unsweetened plant based milk instead of coconut milk; but the coconut milk provides more richness.
  • This recipe is a side dish. You can make it as a soup: use 2 cups unsweetened oat milk or 14 ounce can unsweetened coconut milk and increase the vegetable broth accordingly. 

 

More Plant Based Proteins

Black Bean Chili

Chickpeas, Potatoes and Cauliflower

Minestrone Soup

Aduki Bean Stew

Tofu Recipes