May 31, 2023 by Amethyst Ganaway
There is never a wrong time for soup, especially when it’s as simple and delicious as this white bean soup. We added some Tangy Baobab Fonio Chips to the top as a crunchy garnish that helps add texture to the creamy, mildly flavored soup. We use canned beans, but cooked beans work just as well. By keeping the recipe simple, we save time, money, and energy to make an easy 15-minute meal for lunch or dinner!
- 1 tablespoon neutral oil
- ¼ cup celery, diced small
- ½ cup onion, diced small
- 2 cloves garlic, minced
- 4 cups canned white beans (2 15oz cans), rinsed and drained
- 1 ½ cups vegetable stock or water
- 2 sprigs fresh thyme, removed from stem
- ½ teaspoon kosher salt or to taste
- ½ teaspoon white pepper, or to taste
- ½ cup Tangy Baobab Fonio Chips
- 01 .
In a medium saucepan with a lid, warm 1 tablespoon of oil over medium heat for about 2 minutes, or until it just begins to get hot but isn’t smoking. Drop in the celery and onion and stir, coating the vegetables in the oil. After about 3-4 minutes, the vegetables should be tender and translucent. Add in the garlic and stir for about 1 minute, until fragrant and toasted. Add in the rinsed and drained beans and stir until mixed.
- 02 .
Stir water or stock in and turn the heat up to medium-high. Bring to a rapid simmer. Season with thyme, salt, and pepper to taste and reduce heat to medium. Cooking at least 5 more minutes, or until the desired consistency.
- 03 .
Remove from heat and serve with fonio chips either crunched up into bite-sized pieces or keep them whole. Soup can be frozen and reheated to enjoy another day!