Hearty Vegetable and White Bean Soup


The temperatures are slowly rising for springtime but it’s never a bad idea to have some nutritious soup ready to eat for lunch or as a first course for dinner. With our new heirloom beans, adding more protein to your diet is easy with a bright and flavorful soup full of white beans and fresh vegetables. This is a simple dish with flavors you can’t go wrong with and one that can be modified to suit exactly what you’re looking for. Try this recipe out and play with the flavor profiles to suit your tastes.


1.5 quarts of vegetable broth

32 oz Great Northern White Beans

1 cup mushrooms (chopped)

1 large yellow onion (chopped)

1/2 cup tomato (Peeled and chopped. Fresh or canned, add more if desired)

2 carrots (peeled & chopped)

2 celery ribs (chopped)

2 garlic cloves (minced)

2 tablespoons fresh herbs (I used oregano & thyme)

2 cups chopped lacinato kale (stems removed)

Olive oil (for cooking vegetables)

salt & pepper to taste

fresh parsley (chopped, for serving)

Grated parmesan (optional, for serving)

Bread crumbs (optional, for serving)

Lemon squeezed when serving (Optional. Use sparingly, adjust for taste)


In a large pot, heat a couple of drizzles of olive oil over medium heat and begin cooking onions until translucent, about 3-4 minutes. Add the carrots, celery, tomatoes, and mushrooms and saute for another 3 minutes. Add garlic and herbs and saute until aromatic, about 2 more minutes. (Don’t season with salt and pepper yet, as the salt may make beans remain hard while cooking).

Add vegetable broth and beans and bring this to a boil. Reduce the heat and simmer for about 15 minutes or until the beans are tender.

Add chopped kale and adjust the taste by seasoning with salt and pepper. Cook until the kale wilts, about 5-7 minutes. Remove from the heat and add as much lemon juice until the taste is as desired. Add fresh parsley, breadcrumbs, and parmesan when serving.