While some broths are destined to remain thin and wispy, other soups taste best when served thick and creamy. But what do you do when it’s too late to add a slurry to a meaty soup? Or you’re gluten-free and must skip flour and bread? Or are vegan and don’t like the idea of butter in your soup?
The answer to all these culinary obstacles lies in white beans. Blended white beans.
Roasted carrots would help thicken too, while sweetening.
For a moment, I thought the recipe suggested navy beans – which contain a low dose of vitamin K (1 mcg of vitamin K per cup). But cannellini beans have:
- 1 tablespoon/12 grams of white beans contains 0.7 mcg of vitamin K – 1% Daily Value (DV)
- 1 ounce/28 grams of white beans contains 1.6 mcg of vitamin K – 2% DV
- 100 grams of white beans contains 5.6 mcg of vitamin K – 7% DV
- 1 cup/202 grams of white beans contains 11.3 mcg of vitamin K – 14% DV
The example recipe calls for 0.25 cup, so roughly 50 grams. That’s likely to be around 3 mcg of vitamin K, or 3% DV. Be aware so you can be careful!