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
This omelette style of rancher’s eggs is packed full of protein and fibre for a hearty breakfast or meal any time of day!
Rajma masala (aka rajma chaval when served with rice) is a classic and comforting North Indian kidney bean curry. The prep can often be a bit time consuming, but this recipe simplifies things into a weeknight-friendly electric-pressure cooker variation with only a handful of steps. And for an even easier (and creamier!) curry, you can do all the chopping/mincing with a blender.
Who doesn’t love a good, refried bean recipe! Using dry beans makes this dish infinitely better tasting and the end result is a rich, dark, silky pot of plant-based goodness. Your vegetarian and meat-loving friends alike will be very thankful for this protein rich, delicious, party-starting appetizer.