Ingredients
Directions
Heat a large stovetop pot on medium-high heat. Add the onion and celery, cooking for 5–7 minutes or until the celery is tender.
Add the celery seed, if using, and garlic and cook for an additional minute.
Add the potatoes, beans, and vegetable broth. Bring to a boil then reduce heat to simmer until the potatoes are tender, about 10 minutes.
Add the arugula and cilantro, if using, and cook for an additional 2 minutes or until the arugula is bright green.
Let the soup cool a bit before transferring to a blender. Blend until smooth and creamy. Taste for salt and pepper, if using.
Divide between four bowls and top with sliced avocado, tomato, and a sprinkle of hemp seeds.
Serve with lemon wedges.
Chef's Note
Substitutions
For the onion, use yellow, white, or red onion. Or, use shallots in place of onion.
Instead of arugula, try spinach or kale.
For the white beans, use Northern, Navy, or cannellini beans.
Substitute parsley or basil for cilantro.
For the potatoes, use red, Yukon, or russet.
Prep Ahead
Prepare your beans and vegetable broth ahead of time if you’re planning to use homemade.
Storage
Store leftovers in an airtight container in the refrigerator for up to three days or freeze for up to one month.
Ingredients
Directions
Heat a large stovetop pot on medium-high heat. Add the onion and celery, cooking for 5–7 minutes or until the celery is tender.
Add the celery seed, if using, and garlic and cook for an additional minute.
Add the potatoes, beans, and vegetable broth. Bring to a boil then reduce heat to simmer until the potatoes are tender, about 10 minutes.
Add the arugula and cilantro, if using, and cook for an additional 2 minutes or until the arugula is bright green.
Let the soup cool a bit before transferring to a blender. Blend until smooth and creamy. Taste for salt and pepper, if using.
Divide between four bowls and top with sliced avocado, tomato, and a sprinkle of hemp seeds.
Serve with lemon wedges.
