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White Bean Soup ~ Great Soup or Stew base that you can change up!

Soups and stews make great meals all year long! Ayurveda recommends eating lighter dinners and soup is a perfect way to do that! Soups are always part of Ayurvedic cooking. This recipe is simple and it's a great base to play around with. You can easily add other ingredients to you liking.


2 Tablespoons of good quality Olive Oil

1 medium onion, chopped

3 garlic cloves, minced

1 15-oz can of organic cannellini beans, drained and rinsed

1 14-oz can of good quality, low sodium diced tomatoes, drained. Use fresh if in season.

Tablespoon of each of the following: oregano, basil and rosemary. Use fresh if you prefer.

3 cups of organic, low-sodium broth of your choice. Vegetable or chicken broth work best.

1/2 cup of parsley, chopped. This can also be used as a garnish instead of in the soup.

This simple soup is delicious just like this, or you can add to it. I have added escarole to it, and have made an Ayurvedic Italian soup, by adding a bit of turmeric, a bit of black pepper, and a dash of pink salt.


Heat Olive Oil in a soup pot. Add onion and garlic and cook. Stir frequently, until onion softens, about 3 minutes or so.

Stir in Cannellini beans, tomatoes, oregano, basil and rosemary. Feel free to experiment with other types of beans such as Garbanzo beans. Lentils would also work with this recipe.

Add broth and bring to a boil, over high heat. Simmer until it slightly thickens, about 15 minutes.

Add any additional ingredients such as escarole, kale, spinach. If you are adding something like a white fish, like cod, cooking time would need to be adjusted.

Add parsley in the pot or use as a garnish and serve! Fresh Cilantro, or fresh Rosemary are also great options for a garnish!

I love experimenting with recipes!

I love creating Ayurvedic Italian Dishes!


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