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White Bean and Roasted Garlic Peasant Soup with Sautéed Apples

Posted Oct 17 2011 12:59pm

Another Season of Soup participant. Soup, oh beautiful soup! My sixth soup should be posted tomorrow. Today, I’m eating another batch of the Southwestern Chicken Soup , which proved so good I made it again!


I’m starting the Nutritionista’s “ season of soup ” challenge and re-making one of my favorite soup recipes!

I started a tradition in college where I would cook soup every Sunday and share it with friends.  I kept it going until graduate school but when I started dating John, I stopped.  John always jokes “there are so many recipes you talk about that you never make for me,” so I decided to correct that:D  This is one of my favorite soups and is from the cookbook  Vegan with a Vengeance  by Isa Chandra Moskowitz.  There’s a great melding of flavors:  sage, roasted garlic, bay leaf, and fennel but the ingredient list is short.  My contribution to the recipe is to add sautéed apples to the top as a garnish - it might sound odd but it’s delicious!

White Bean and Roasted Garlic Peasant Soup with Sautéed Apples


Original Recipe from  Vegan with a Vengeance  by Isa Chandra Moskowitz, Sautéed Apples are my addition.


For the Apples:

2 Apples any kind, except Granny Smiths. Aim for sweet instead of bitter, and preferably very ripe.

1 tbsp of butter or oil

A pinch of salt

Warm oil or butter slightly and add apples.  When apples are slightly tan and crisp, add salt and stir for two minutes.  Set aside.


For the Soup (Makes 6 servings)


2 Tbsp olive oil

1 medium-size onion, chopped (about 1 1/2 cups)

A few dashes fresh pepper

1/2 tsp fennel seeds, crushed

4 cups vegetable broth (*see recipe at end), or 2 bouillon cubes dissolved in 4 cups water

3 cups cooked great northern (white) beans, drained (or canned beans, drained and rinsed)

3 fresh sage leaves, chopped

1 bay leaf

Juice of 1/2 lemon, or to taste 


Two heads garlic, roasted (Preheat oven to 350. peel off as much of the papery skin as you can and put garlic in the oven for about 30 minutes. Remove from oven and, when cool, squeeze the garlic out or peel the skin away from each clove.)


In a stockpot over medium-high heat saute the onions in the olive oil for 5 to 7 minutes.

Add the salt, black pepper, and fennel seeds; saute for 1 minute. Add the broth, beans, sag, and bay leaf, bring to a boil, then lower the heat and simmer uncovered for 5 minutes. Remove the bay leaf. Add the roasted garlic and puree in batches in a blender or preferably a food processor. Return to the post and add lemon juice. Serve garnished with fresh fennel leaves if you have some, and/or some peeled carrot and/or parsley.

I prefer to garnish with the apples - it’s absolutely delicious!

This soup is perfect for date night - a crusty loaf of whole wheat bread and a perfect salad and it makes a delicious dinner!

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