Easy, yummy, and healthy soup!

We have been asked for recipes so we thought we would share one of our favorite soups: White Bean Parm Soup. Not only is it simple to make, it is vegetarian, a great way to increase your plant diversity, and is loaded with protein, fiber, magnesium, iron, and folate. Here are the impressive stats (from Healthline) for a 1 cup serving of cooked white beans:

• Calories: 242

• Protein: 17 grams

• Fat: 0.6 grams

• Carbs: 44 grams

• Fiber: 11 grams

• Copper: 55% of the Daily Value (DV)

• Folate: 36% of the DV

• Iron: 36% of the DV

• Potassium: 21% of the DV

• Thiamine: 17% of the DV

• Phosphorus: 28% of the DV

• Magnesium: 26% of the DV

• Zinc: 22% of the DV

• Calcium: 16% of the DV

• Vitamin B6: 12% of the DV

• Riboflavin: 6% of the DV

• Selenium: 4% of the DV

As Dr. Specter informed us, increasing our polyphenol antioxidants is a great way to assist a healthy gut microbiome. White beans are high in polyphenol antioxidants, which have the added benefit of combatting oxidative stress in your body. This helps protect you against chronic illnesses, including heart disease and certain cancers.

This soup is also easy on the budget, especially if you are using dry beans. If you’re using dry beans, soak them in water for approximately 6–8 hours before cooking. If you are short on time, boil the beans for 2 minutes, cover them with a lid, and let them sit for about 1 hour.

Let us know if you make this and what you think; we hope you enjoy this as much as we do!