Creamy White Bean Soup | SCD, Gluten-Free, Dairy-Free

It's hard to believe it has been over six months since my last post! I'm sure everyone can relate when I say  these past few months have been quite a journey. We watched our schools close as we transitioned to learning from home. In our case, we watched our business shutdown, only to reopen with significant change. We are still learning how to function as small business owners during these times of uncertainty and COVID, yet we managed to launch a new business that kept us going through quarantine. Canton Provisions Company has been something we've been working on for awhile, but when covid hit our community and the doors of our restaurant closed,  it was time to kick this online specialty grocery store into high gear. Between everything going on over these past months, I have had little time for writing and photography. But don't worry, I have been documenting all my recipes and have some new ones to share! Quarantine definitely fueled my creativity to think outside the box. 

As for our health journey, I am in the process of working on a Crohn's disease update and will share soon. That has also been a journey. July brought on some stomach issues that we weren't sure what to make of, and then August proved elevated lab work for Jonas. While dealing with those symptoms he also had severe inflammation and infection in his mouth due to his wisdom teeth. We quickly scheduled surgery to remove all four wisdom teeth and he has healed well. We follow up with lab work in three weeks, but in the mean time we are back to strict SCD to fight off his inflammation. Thankfully, with August and September his stomach aches have subsided and he appears back to normal, but we all know the body can be deceiving. The bloodwork will be the true test. 

Oh yes, one last note! Jonas has officially started his high school career and has been back to soccer since July. He was rostered on the top JV team and is four games into the season. We are beyond thrilled to be back to soccer. Fingers crossed we get a full season. 

I created this recipe while Jonas was healing from his wisdom teeth surgery. We love soups in our household, especially when you pair them with a big salad for dinner. This recipe is extremely easy and quick to put together. It is perfect for the fall season that lingers right around the corner. 

Creamy White Bean Soup 
SCD, Gluten-Free, Dairy-Free*
yield: 8 servings 

INGREDIENTS:

4 cups navy beans, soaked for 24 hours and cooked*

5 cups bone broth or stock

1 large carrot, chopped

1 small onion, chopped

Salt & pepper

1 Tbs olive oil 

Garnish Ingredients:

Homemade yogurt

Pancetta, cooked and cut into small pieces 

INSTRUCTIONS:

1.     Sautee carrots and onions with 1 tablespoon olive oil until tender, about 5-7 minutes. 

2.     Add the bone broth and simmer for 10 minutes to allow the carrots to cook.

3.     Add the beans and cook on low for 10 minutes. 

4.     Add salt and pepper to taste. 

5.     Allow to cool, transfer to a Vitamix or blender and puree until smooth and creamy. 

6.     Serve with a yogurt drizzle and sprinkle with pancetta. 

*A couple notes on beans. 

If you follow SCD or struggle with IBD/IBS or any gastrointestinal issues, it is important to follow a few steps when preparing beans. To make the beans more digestible, soak them for 24 hours prior to cooking. Allowed beans/legumes on SCD include dried navy beans, lentils, peas, split peas, kidney beans, black beans and lima beans. No canned beans. 

*To make dairy-free simply omit the yogurt drizzle.