Nourishing White Beans and Vegetable Soup

According to ancient healing medicine, beans of all kinds, nourish the kidneys, or what is understood as the “water” element in the body.

Beans do this through the doctrine of signatures with their distinct shape – they actually look like little kidneys. Beans are also seeds that contain within them the potential for growth, fertility, and new life.

I think beans are seriously under-appreciated in the modern world that is filled with keto, paleo, and many other carbophobic dieting practices.

If you are seeking to nourish your body and improve vitality on a deeper level, I would consider putting some beans back into your system. Even if it’s only one or two times per week, you can still feel the benefits.

The white Cannellini beans I’m using in this recipe are rich in calcium, potassium, folate, B vitamins, fiber, protein and good carbs. Studies have shown these delicious members of the Fabaceae family can help maintain a healthy blood sugar, reduce cholesterol naturally, feed your microbiome, and support bone health.

When I prepare beans from scratch, I cook them with kelp sea vegetable. The combination of beans plus seaweed is powerhouse nutrition for your body. If you opt to use canned beans, use the brands that use kelp or kombu.

Try it… your kidneys, and the rest of your body will thank you for it!

Nourishing White Beans and Vegetable Soup
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Bean Soup
Cuisine: Food is Medicine
Serves: 4 servings
Ingredients
  • 1 tbsp. olive oil
  • 1 large onion, peeled and diced
  • 3 celery stalks, diced
  • 2 carrots, cut into thin rounds
  • 2 garlic cloves, peeled andminced
  • 1 tbsp. dried sage
  • 1 tsp. dried thyme
  • 1 tsp. sea salt
  • ¼ tsp. black pepper
  • 1 - 15 oz canned diced tomatoes
  • 4 cups chicken stock (or other stock)
  • 2 cups cooked cannellini beans (with kelp)
  • ½ cup parsley
Instructions
  1. Put olive oil into a soup pot on medium/high heat.
  2. Saute the onion, celery, carrots and garlic 3-4 minutes.
  3. Add sage, thyme, salt, pepper, tomatoes, stock and beans.
  4. Bring to a boil.
  5. Cover, reduce heat to simmer and cook 25 minutes.
  6. Add parsley at the end of cooking.