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White Bean Soup

Prep Time

15 min

Cooking Time

60 min





  • 1 cup canneloni beans, soaked 6 to 8 hours, discard soaking water

  • 4-5 cups water

  • 1 inch kombu, soaked and diced

  • 1 medium onion, diced

  • 3/4 cup diced celery (about 2 stalks)

  • 3/4 cup diced carrots (about 2 medium carrots)

  • 4 garlic cloves, minced

  • 2 tablespoons finely chopped fresh rosemary

  • 1 tablespoon lemon juice

  • 1/2 tsp sea salt

  • 2 tbsp finally chopped scallion, parsley, or chive, for garnish


  1. Place the beans, water and kombu in the pot. Cover and bring to boil. Reduce the flame to medium-low and cook for 45 min or until the beans are soft.

  2. Add water as needed, sea salt, onion, celery and carrots. Cook for  about 10 minutes, stirring frequently, until softened.

  3. Add the garlic and rosemary and cook for about 1 minute more, until very fragrant.

  4. Remove the soup from heat and stir in the lemon juice. 

  5. Ladle into bowls and garnish.


Michio and Aveline Kushi

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