The Navy Bean Soup Recipe to make on Repeat this winter!

white beans

🥗Healthier: cannellini beans

💰Cheaper: navy beans

Navy beans are often less expensive and still provide a creamy texture.

Parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated Pecorino

Nutritional yeast adds a cheesy flavor with fewer calories.

Chop 5 cloves of garlic and 1 onion.

Shred 3 King oyster mushrooms by clawing out the stock.

In a stock pot over medium heat, add 2 tbsp olive oil, onions, and garlic; sauté for 3 to 4 minutes.

Add leaves from a few sprigs of thyme, 1/2 tsp dried oregano, 2 tsp salt, 1 tsp chili flakes, and 1/4 tsp turmeric; stir to combine.

Rinse and drain 2 cans of navy beans and 1 can of chickpeas; add them to the pot along with the shredded King oyster mushrooms.

Add 2 liters of vegetable stock and bring to a boil.

Transfer 2 to 3 cups of the soup to a blender and blend on medium high for a few seconds, or use an immersion blender.

Pour the blended soup back into the pot and stir to thicken.

Chop some spinach and place it in serving bowls.

Ladle the hot soup over the spinach to wilt it.

Garnish with lemon zest, freshly squeezed lemon juice, avocado, and fresh cracked pepper.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens