This simple yet satisfying Cabbage and Bean Soup is packed with flavor and nourishing ingredients. It’s a budget-friendly ...

Which white beans are best for this soup? We recommend using canned cannellini beans, which are white, creamy, and delicious in soups. You'll sometimes see them labeled as "white kidney beans." ...

Add the beans and simmer for 5 minutes. Blend to a smooth soup and check seasoning. Mix the flour, yeast and water to a dough and knead for 5 minutes. Place in a bowl and cover with cling.

Add the cannellini beans, followed by the vegetable stock ... Season generously with salt and freshly ground black pepper and let the soup bubble. Chop the chard stalks and add to the liquid.

This vibrant Mediterranean soup builds a veggie-forward flavor profile accented by an herbaceous tomato-based stock.

Vibrant vegetable soups are both a panacea for the lingering winter and a forecast of the spring to come. This hearty soup ...

1 pound dried cannellini beans 5 cloves garlic, peeled 1 sprig fresh sage (or other fresh herb, like rosemary) Extra-virgin olive oil 1 tablespoon kosher salt Prepare beans: Add cannellini to a ...

Take the pan off the heat and puree the soup with a hand blender until smooth. Add the beans and basil and heat through. Heat the olive oil in a large pan over a medium heat. Add the onion and ...

If you don’t have time to make a batch of flageolets from scratch, choose the best canned cannellini beans you can find. We're a big fan of Bioitalia beans.