A Budget-Friendly, 1-Pot Dinner Perfect for Busy Weeknights!

Ingredients

• 1.5 cups White Cannellini Beans (drained and rinsed if using canned)
• 0.5 cup Raw Cashews (will rehydrate in the puree)
• 1 teaspoon Lemon Zest (zested from a fresh lemon)
• 2 tablespoons Lemon Juice (freshly squeezed)
• 1 tablespoon White Miso Paste (adds cheesy umami flavor)
• 3 cups Vegetable Stock (low‑sodium)
• 2 tablespoons Olive Oil (extra‑virgin preferred)
• 3 cloves Garlic (finely chopped, not minced)
• 1 medium Yellow Onion (diced)
• 2 medium Carrots (peeled and diced)
• 2 stalks Celery Stalks (diced)
• 2 tablespoons Tomato Paste (for depth and color)
• 1 teaspoon Dried Thyme
• 1 cup Corn Kernels (fresh or frozen; toast if frozen)
• 1 cup Broccoli Florets (cut into bite‑size pieces)
• 2 tablespoons Nutritional Yeast (optional, adds cheesy flavor)
• 2 tablespoons Hemp Seeds (optional, boosts protein)
• 0.5 teaspoon Salt (plus to taste)
• 0.25 teaspoon Black Pepper (freshly ground, plus to taste)

Instructions

1. Blend the Creamy Base

   Add the drained white beans, raw cashews, lemon zest, white miso, and 1 cup of vegetable stock to the blender. Blend on high for about 1 minute, then let the mixture sit for 5 minutes so the cashews soften. Blend again until completely smooth.

   Time: PT7M

2. Prep the Vegetables

   Finely chop the garlic, dice the onion, carrots, celery, and broccoli. If using frozen corn, keep it ready for toasting.

   Time: PT5M

3. Toast Garlic

   Heat olive oil in the large pot over medium heat. Add the chopped garlic and toast for about 1 minute, stirring constantly to avoid burning.

   Time: PT1M

4. Cook Onion

   Add the diced onion to the pot with the garlic. Sprinkle a pinch of salt and sauté until the onion becomes translucent, about 3 minutes.

   Time: PT3M

5. Add Tomato Paste and Herbs

   Stir in the tomato paste and dried thyme. Cook, stirring, for 2 minutes to toast the paste and deepen its flavor.

   Time: PT2M

6. Cook Carrots and Celery

   Add the diced carrots, celery, and another pinch of salt. Cook, stirring, for about 2‑3 minutes. If the mixture looks dry, splash in a little extra vegetable stock.

   Time: PT3M

7. Toast Corn (Optional)

   If using frozen corn, spread it in a dry skillet over medium‑high heat and toast until golden brown, about 2 minutes. Then add the toasted corn to the pot. Fresh corn can be added directly without toasting.

   Time: PT2M

8. Combine All Ingredients

   Add the broccoli florets, the remaining 2 cups of vegetable stock, the creamy bean‑cashew puree, and the cooked white beans (if using extra). Stir to combine and bring to a gentle simmer.

   Time: PT5M

9. Simmer Until Thickened

   Reduce heat to low and let the soup simmer for 10 minutes, or until the broccoli is tender and the soup has thickened slightly.

   Time: PT10M

10. Finish and Serve

    Season with freshly ground black pepper and stir in the lemon juice. Taste and adjust salt or lemon as needed. Ladle into bowls and garnish with optional toppings such as fresh herbs, a drizzle of olive oil, nutritional yeast, or hemp seeds.

    Time: PT2M

Nutrition Facts

Calories

260

Protein

12 g

Carbohydrates

30 g

Fat

10 g

Fiber

8 g