Recipe | White Bean Veggie Soup

White Bean Soup

Adapted from

Serves: 4
Cooking Time: 45 min

What You’ll Need:
2 Carrots
1 Large Onion
1 Red Bell Pepper
2 Starchy Potatoes (Russett, Yukon)
2 Bunches of Asparagus
2 16oz can of Cannelli Beans
Parmesan Cheese Blend

What You’ll Already Have:
Dried Parsley
Dried Mint
Red Pepper Flakes
Sea Salt
Black Pepper
Bay Leaves

What You’ll Do:
> Drain the beans.
> Peel and cut the onion.
> Core and seed the bell pepper.
> Peel and dice carrots.
> Peel and dice potatoes.
> Peel and dice 3 cloves of garlic.
> Put steamer in sauce pan with water.

> Heat 1 tsb. of EVOO in stock pot.
> Add onion, bell pepper, carrots, and garlic. Stir and lightly season with  salt and pepper.
> Cook for 8 minutes, stirring occasionally.
> Add in the beans.
> Add 5 cups of water. If you have any vegetable stock sub a cup of water for a cup of
stock. If not, it’s fine — cooks great with water.
> Add 2 bay leaves, 1 tsp. paprika and 1/2 tsp. red pepper flakes, mint and parsley to
taste and 2 tsp. of salt.
> Add potatoes
> Bring to a boil, then reduce to a lively simmer.  Cover partially.
> Turn on the broiler for the asparagus.
> Trim the end of the asparagus and place in the steamer over medium heat.
> Cook for 5 mins.
> Remove from heat and place asparagus in a heatproof dish.
> Cover asparagus in parmesan cheese and place in the broiler.
> As soon as cheese is slightly browned and bubbly, remove from the broiler.

Your soup and asparagus should be done.



4 thoughts on “Recipe | White Bean Veggie Soup”

  1. WHAT?! I was just checking out my Reader and I saw you posted. (no I never deleted your feed, heh). Glad to see you’re back! The site looks great!!!

    1. I’m back!! I’m posting a blog tomorrow to let people know, but I’m glad you found out!! I’m posting some recipes I’ve been trying out and some snippets of what I’ve been up to. Should be fun!

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