Some soups are much better when they have a thicker texture. Adding some blended white beans can thicken things up without off-setting the flavour, and they’re perfect for gluten-free and vegan recipes.
Picture: Trish Cowper
Soups can be thickened with flour, cornstarch, and even butter, but that leaves some folks with dietary restrictions out of luck. Jessica Goldman Foung at The Kitchn suggests some blended white bean slurry is the perfect alternative. Blending part of the soup with an immersion blender can help too, but you may need to add something to make it seem creamier in addition to being thicker. White beans bring the creaminess without dairy or overpowering flavour.