“My Mother’s Comforting Beans Soup” - (cooked vegan) trying a recipe by Bettina Campolucci Bordi

dried beans

🥗Healthier: canned beans

💰Cheaper: split peas

Canned beans save time, while split peas are often less expensive.

vegetable broth

🥗Healthier: water

💰Cheaper: homemade broth

Water can reduce sodium, and homemade broth is cost-effective.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil offers health benefits, while canola is budget-friendly.

spinach

🥗Healthier: kale

💰Cheaper: collard greens

Kale is nutrient-rich, and collard greens are often less costly.

Introduce the recipe and ingredients.

Prepare the bean water instead of using olive oil for cooking.

Chop 1 small onion and leek instead of onion.

Skip using carrots and use only the leek.

Chop tomatoes in a Thermomix.

Use date paste instead of refined sugar.

Use 400g of a mixture of black-eyed peas and pinto beans instead of butter beans.

Use 2 dry chilies instead of paprika.

Use chopped coriander instead of parsley.

Use fresh mint instead of dried mint.

Add 2 cups of water and season with pink salt and black pepper to taste.

Simmer covered for 20 minutes.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary