- 1 cup dried organic white beans (cannellini, navy, or giant white lima)
- kombu, 1” square
- spring or filtered water
- ½ teaspoon sea salt
- 1 small yellow onion or sweet onion, diced
- pinch unrefined sea salt
- 1 tablespoons organic extra virgin olive oil
- 2 carrots, diced
- 2 celery stalks, sliced in diagonals
- 1 zucchini, sliced in quarter moons
- 2 cloves garlic, chopped
- 1 teaspoon fresh rosemary, minced
- 4 cups water or vegetable stock (Imagine brand no-chicken vegetable stock
- 1/4 cup fresh basil, chopped
- 2 tablespoons fresh parsley leaves, chopped
- sea salt, to taste
- Sort, rinse, and soak the beans in spring or filtered water overnight. When beans are rehydrated, discard the bean soaking water.
- In medium pot, add beans and enough water to cover beans by about 2 inches and bring to a boil. Skim foam and add kombu. Cover, turn to low, and simmer until beans are tender. Season with sea salt and set aside. Alternatively, pressure cook white beans instead of boiling after skimming foam and adding kombu. Once beans are up to pressure with lid locked, turn to low and cook for about 15 minutes. Then turn off heat and let come down from pressure naturally before opening up pot.
- In medium-sized soup pot, sauté onion with a pinch of sea salt in olive oil until soft.
- Add carrots, celery, zucchini, garlic, and rosemary, and cook a few minutes more.
- Add cooked beans and water or stock. Simmer for about 10-15 minutes, until flavors are blended.
- Add basil and season with more sea salt, if needed.
- Garnish with fresh parsley or other seasonal herbs and serve warm.
- Garnish with pieces of pan-fried dulse instead of parsley.
- When reheating, add a handful of baby spinach or kale.
- Make a large batch and freeze half to warm up later.
- Use chicken stock or chicken bone broth in place of the vegetable stock.
- Add 1 cup cooked shredded chicken for a heartier soup.