This vegan cannellini vegetable soup is a hearty and healthy dinner that's perfect for a cold night. It tastes great and fills you up because it's full of healthy vegetables and protein-rich cannellini beans. The parmesan toasts go great with the soup because they are crispy and taste cheesy.
Ingredients: 1 can 15 oz cannellini beans, drained and rinsed. 4 cups vegetable broth. 1 tablespoon olive oil. 1 onion, chopped. 2 cloves garlic, minced. 2 carrots, diced. 2 celery stalks, diced. 1 zucchini, diced. 1 teaspoon dried thyme. 1 teaspoon dried oregano. Salt and pepper to taste. 4 slices vegan bread. Vegan parmesan cheese, for sprinkling.
Instructions: Put olive oil in a big pot and heat it over medium-low heat. Put in the garlic and onion, and cook until the smell is nice. Put in zucchini, carrots, and celery. For about 5 minutes, cook until the vegetables are soft. It's time to add the cannellini beans, thyme, and oregano. Put in the vegetable broth, raise the heat, and let it cook for 15 to 20 minutes. Add pepper and salt to taste. Get the oven ready to 375F 190C while the soup is simmering. Spread vegan parmesan cheese on top of the bread slices that have been put on a baking sheet. Put it in the oven and bake for 5 to 7 minutes, or until the cheese melts and the bread is toasted. Put toasts with Parmesan cheese on the side and serve the soup hot.
Prep Time: 15 minutes
Cook Time: 25 minutes
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