How do you thicken soup with pureed beans?

To make the “bean slurry,” I blended together about 1/4 cup of drained cannellini beans with 1/4 cup of the bubbling broth . Once smooth, I added the pureed bean mixture back to the soup and with a quick stir, it disappeared into the minestrone, which no longer rested in tomato-tinged water, but a buttery broth.

Can I use cannellini beans to thicken soup?

It's remarkable just how easy it is to use cannellini beans to thicken a soup . Simply pour some of the beans into a bowl and mash them up — it's that easy. You don't even need to drain the beans. The mashed beans with their liquid form a thick paste that works as a great milk substitute.

What is the thickener used in pureed soups?

Most pureed soups are thickened by the vegetable being pureed . The starches in the pureed vegetable aids in the thickening of the soup. Cream soups tend to have a roux.

What is the main thickening agent for a puree soup?

Add Flour Or Cornstarch You can thicken soup by adding flour, cornstarch, or another starchy substitute. For the best results, never add flour or cornstarch directly to your soup. If you do, it will clump up on top. Instead, ladle a small amount of broth into a separate bowl and let it cool.

What is the thickener in a white bean soup?

In this recipe, what really thickens up the soup is the 15 oz of white beans that you are mashing and the starches from the potatoes . We aren't using cornstarch or a thickening agent in this recipe, it really doesn't need it!

How do you thicken white beans?

If your beans are still too watery after prolonged cooking and mashing, consider adding a thickener like cornstarch, all-purpose flour, or arrowroot . To do this, first, make a slurry of equal parts thickener and water, then slowly add it to your refried beans. They should thicken considerably.

Are cannellini beans the same as white beans?

White beans are a group of legumes with white casings and starchy insides which include navy beans, cannellini beans, “great northern” beans, and lima beans . Navy beans, great northern beans, and cannellini beans are grown from the Phaseolus vulgaris plant, while lima beans are grown on the Phaseolus lunatus plant.

How do you thicken blended beans?

In a separate bowl, dissolve a teaspoon or two of cornstarch or all-purpose flour in a small amount of cold water. Add the slurry to the bubbling soup . The soup should thicken up. Add more cornstarch or flour as needed until the soup reaches your desired consistency.

How do you use beans as a thickener?

Beans are a healthy way to thicken soups . Adding refried beans to a soup can yield a thicker and richer tasting soup, making it a perfect way to thicken a chili.

How do you thicken sauce with beans?

Take a can of beans with a cup of hot stock from the soup and blend together until smooth, then add back to pot . Or cook beans with soup and puree the entire soup, beans included. Beans add great fiber and protein, as well!

How do you thicken white bean puree?

Potato flakes (yes, instant mashed potatoes!) help to thicken the purée and gives the dish a velvety finish that elevates the everyday side dish into something that is special enough for company, as well as a chic alternative to mashed potatoes.

White Bean and Broccoli Soup (the anatomy of a recipe) - Rawmazing Raw and Cooked Vegan Recipes (2024)

Your whole food, plant-based life.

Susan|January 19, 2016

I have been focusing a lot more on creating recipes that give a big nutritional pay-off. I am always looking for ways to get more beans and cruciferous veggies in our diet. Beans and cruciferousvegetablesare some of the healthiest foodswe can put in our bodies and we should be eating them every day. Beans literally can increase our lifespan and cruciferous veggies are amazing cancer fighters.

Since I had a bunch of broccoli, the cruciferous star in this recipe, I decided to make a Creamy White Bean and Broccoli soup. And just for kicks, I thought you might like to walk through the process that I use when I create recipes. So, here is the anatomy of my Creamy White Bean and Broccoli Soup recipe.

This recipe did require a little pre-planning because 99% of the time, I cook my beans from dried beans. Why am I committed to this?

They taste so much better.
I can control the texture, how soft or al dente (firm) I want the beans.
I can control the sodium. Many canned beans can have 100x the sodium.
Dried beans are a lot cheaper than canned beans. Canned beans are around 3x as expensive.
I can cook them ahead of time and freeze until needed.
That said, using canned beans is not the end of the world.(Dr. Greger has a wonderful video on canned vs cooked beans here: Canned Beans vs Cooked Beans) and the healthiest way to use them.

I knew that I wanted to make this recipe for Monday’s dinner so I did cook my beans in advance. So, on white bean broccoli soup day, I had the beans ready to go in advance.

Over the years, I have learnedit’s all about building flavor.In my dutch oven,I dry-sautéed a medium-sized, chopped onion over medium-low heat. I wanted the onion translucent and soft so I kept the heat low. I added 2 cloves of chopped garlic to the pot when the onions were ready. I ALWAYS add my garlic at the end and give it a quick sauté. You don’t want to add it at the beginning because it will burn and get very bitter.

White Bean and Broccoli Soup (the anatomy of a recipe) - Rawmazing Raw and Cooked Vegan Recipes (2024)

Your whole food, plant-based life.

This recipe did require a little pre-planning because 99% of the time, I cook my beans from dried beans. Why am I committed to this?

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