This vibrant brothy soup is perfect for warm summer nights or cool fall evenings. Canned cannellini beans help this recipe come together quickly, adding a source of protein to this plant-based soup. For even more green power, add a big handful of baby spinach to the bowls just before serving.
4 scallions, white and light green parts only, sliced
1 Tbs. olive oil
2 ribs celery, sliced ¼-inch thick
8 oz. green beans, trimmed and cut into 1-inch pieces
1 medium zucchini, diced
6 cups chicken or vegetable stock
Freshly ground black pepper
1 bay leaf
2 cups cooked mini pasta shells
1 can Cannellini beans, rinsed and drained
1 cup fresh shelled peas
1 tsp. minced fresh thyme
Fresh basil, torn
Fresh lemon juice
These vegetarian Eggplant Rollups won't have you missing meat. Filled with kidney beans, rice and crumbled tofu this meal can be enjoyed for lunch or dinner.
Looking for a breakfast recipe the whole family will love? A savoury mix of scrambled eggs, black beans, corn, peppers and tomatoes come together, wrapped up tight in a whole wheat tortilla - perfect for busy mornings and families on the go. Serve alongside fresh fruit or a glass of orange juice for breakfast, or with a side salad for a quick dinner.
Surprise and delight your dinner party guests with a dessert that is luscious, delicious, and full of... beans! Yes, this Bean and Coconut Pie will be the talk of the table! White pea beans are perfectly blended into the coconut filling for an extra punch of fibre and protein. Serve topped with a dollop of freshly whipped cream and beautifully toasted coconut flakes!