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Brothy White Bean and Bok Choy Soup

A simple white bean and bok choy veggie soup, with a savory brothy base. Perfect to warm you up on a cold day.
Course Appetizer, Main Course, Side Dish, Soup
Cuisine American
Diet Vegan
Keyword Autumn Recipe, Vegan Dinner, Vegan Soup
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4
Calories 179kcal

Equipment

  • 1 pot

Ingredients

  • 1 can cannelini beans
  • 2 medium bok choy
  • ½ onion diced
  • 1 carrot diced
  • 1 celery stalk, diced
  • 3 cloves garlic chopped
  • 6 stems thyme
  • 1 stem sage about 6 leaves
  • 2 tbsp no chicken base bouillon broth
  • 6 cups water
  • 1 splash oil for sauteing

Instructions

  • Chop ½ onion, 1 carrot, 1 celery, 3 cloves garlic, and 2 medium bok choy.
  • In a large pot over medium high heat, add 1 splash oil. Saute the onion, carrot, and celery for a couple minutes.
  • Add the garlic, bok choy ends (the white part), 6 stems thyme and 1 stem sage*. Saute for a few more minutes, until aromatic.
  • Add 6 cups water and 2 tbsp no chicken base. Bring to a boil, then cover and reduce heat to a simmer for 10 minutes.
  • Add 1 can cannelini beans and the rest of the bok choy (the leafy green tops) and continue to cook on a low simmer covered for 10 minutes.
  • Remove thyme and sage using tongs. Serve and enjoy!

Notes

* Some people tie the herbs together to make a garnished bouquet (known as a bouquet garni in French), making it easier to remove after.
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