Once upon a time, a nice vegan girl made a white bean soup. It was lovely and tasty and full of delicious vegetables. She ate some of it and put the rest away, and then had leftover soup for lunch the next day. Much to her delight, the flavor had somewhat intensified overnight, and the next day lunch soup was even more delicious than the first day dinner soup. There was still some left, so again she saved it and will wonders never cease, because the third day soup was perhaps the most magical of all the soups she’d ever had. The consistency had slightly thickened and the flavors mixed and melded to perfection. She immediately dubbed the soup “three day white bean soup” and made it forever more.
Moral of the story: This soup is awesome. It’s even more awesome on the third day, which isn’t a problem because this recipe makes a whole huge big pot of soup and you’ll be able to eat it for three days and still have leftover to freeze. Which you should. But only on the third day.
Thanks to the ever wonderful Cara Llewellyn and her brilliant dad, from whom I learned this recipe and then adapted to be vegan.
Footnote: You might think four day white soup could be even better, but that would be misleading. 48 hours is really as long as prepared food should hang out in the fridge.