White bean soup

Dried beans played an important role in our family's culinary history, but it wasn’t until the last 10 to 15 years that I learned how healthy they are for us.

This is a super easy recipe to make with no fancy ingredients or complicated steps. And you can use canned beans to make it even faster and easier to prepare.

• What makes this such a great easy soup recipe is its flexibility. Feel free to add additional ingredients. I sometimes add orzo or pasta risoni. You can also add fresh tomatoes, zucchini, mushrooms, potatoes, or peas.
• Gently stir the soup occasionally while it simmers. If you are using canned beans: be careful, they are very tender and break down faster than fresh cooked dried beans.
• Make it extra creamy by stirring in some cashew milk. This adds a rich and creamy flavor to the soup while still keeping it vegan.
• Before you serve, generously drizzle with your favorite oil, I use avocado or walnut oil.