White Bean Soup with Spring Herbs

white beans

🥗Healthier: cannellini beans

💰Cheaper: navy beans

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

vegetable broth

🥗Healthier: homemade vegetable stock

💰Cheaper: water with seasoning

Using water with seasoning is a budget-friendly option.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is a more economical choice for cooking.

parsley

🥗Healthier: cilantro

💰Cheaper: dill

Dill is often cheaper and adds a different flavor profile.

Prepare fresh herbs: separate rosemary stems and mince, remove leaves from parsley stems and chop, chop chives.

Use either soaked dry beans or hot soak method: bring beans to a boil, turn off heat, and let soak for an hour.

Drain and rinse the beans in a colander.

Add beans to a pot with three to four times the amount of water, stir occasionally to prevent sticking.

Bring beans to a boil, then reduce heat to a simmer and cover the pot slightly askew to allow steam to escape.

Simmer the beans for about an hour, checking for tenderness; if too hard, simmer for an additional 15 minutes.

Drain the cooked beans once tender.

Prepare homemade veggie broth using vegetable scraps: cover scraps with water, boil, then simmer for 20 minutes before straining.

Combine half of the cooked beans in a saucepan with homemade veggie broth, minced rosemary, parsley, and black pepper.

Blend the mixture with a hand blender until pureed, or use a potato masher for a chunkier texture.

Squeeze lemon juice from a lemon, removing seeds, and add to the soup.

Add remaining beans and any additional water needed, then bring the soup to a boil.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary