Name: Creamy Arugula and White Bean Soup
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Ingredients: 1 cup onion (chopped); 1 cup organic celery (sliced); ¼ tsp celery seed (optional); 3 medium garlic cloves (roughly minced); 1 ½ cups potatoes (cubed); 1 ½ cups white beans (homemade or BPA-free canned, drained); 4 cups vegetable broth (unsalted, preferably homemade); 3 cups organic arugula (roughly chopped); ½ cup cilantro (optional) roughly chopped; salt (optional) to taste; ground black pepper (optional) to taste; 2 tbsp hemp seeds hulled; ¼ cup avocado (cut into ½” cubes); ¼ cup organic tomato (diced); 4 lemon wedges

Yields4 ServingsPrep Time15 minsCook Time20 minsTotal Time35 mins

Ingredients

1 cup onion (chopped)

1 cup organic celery (sliced)

¼ tsp celery seed (optional)

3 medium garlic cloves (roughly minced)

1 ½ cups potatoes (cubed)

1 ½ cups white beans (homemade or BPA-free canned, drained)

4 cups vegetable broth (unsalted, preferably homemade)

3 cups organic arugula (roughly chopped)

½ cup cilantro (optional) roughly chopped

salt (optional) to taste

ground black pepper (optional) to taste

2 tbsp hemp seeds hulled

¼ cup avocado (cut into ½” cubes)

¼ cup organic tomato (diced)

4 lemon wedges

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

1 cup onion (chopped)

1 cup organic celery (sliced)

¼ tsp celery seed (optional)

3 medium garlic cloves (roughly minced)

1 ½ cups potatoes (cubed)

1 ½ cups white beans (homemade or BPA-free canned, drained)

4 cups vegetable broth (unsalted, preferably homemade)

3 cups organic arugula (roughly chopped)

½ cup cilantro (optional) roughly chopped

salt (optional) to taste

ground black pepper (optional) to taste

2 tbsp hemp seeds hulled

¼ cup avocado (cut into ½” cubes)

¼ cup organic tomato (diced)

4 lemon wedges

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.

Creamy Arugula and White Bean Soup

Ingredients Directions

Creamy Arugula and White Bean Soup

Summary

Ingredients

Directions

Chef's Note

Ingredients

Directions

Notes

Top 10 Toxic Skin Care Ingredients (to Avoid Putting on Your Skin at All Costs)