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

Ingredient Substitutions

• Instead of White Cannellini Beans: Great Northern beans, Great butter beans
• Instead of Raw Cashews: Almonds (will change flavor)
• Instead of Lemon Zest: Lemon peel
• Instead of Lemon Juice: Lime juice (will alter flavor)
• Instead of White Miso Paste: Soy sauce (less depth), Tamari
• Instead of Vegetable Stock: Water with extra herbs
• Instead of Olive Oil: Canola oil
• Instead of Garlic: Garlic powder (1 tsp)
• Instead of Yellow Onion: White onion
• Instead of Carrots: Parsnips
• Instead of Celery Stalks: Fennel stalks
• Instead of Tomato Paste: Sun‑dried tomato puree
• Instead of Dried Thyme: Italian seasoning
• Instead of Corn Kernels: Peas
• Instead of Broccoli Florets: Cauliflower florets
• Instead of Nutritional Yeast: Vegan parmesan
• Instead of Hemp Seeds: Chia seeds
• Instead of Salt: Sea salt
• Instead of Black Pepper: White pepper

Equipment Needed

• Blender
• Large Pot
• Cutting Board
• Chef's Knife
• Wooden Spoon
• Measuring Cups
• Measuring Spoons
• Ladle (optional)

Critical Steps — Do Not Skip

• Blending the bean‑cashew puree to achieve a smooth, creamy base.
• Toasting garlic before adding onion for deeper flavor.
• Simmering until the broccoli is tender and the soup thickens.

Chef Tips from the Video

• Toast the corn kernels separately for a smoky, caramelized flavor before adding them to the soup.
• A splash of good quality olive oil just before serving adds richness.
• For extra cheesy notes, stir in nutritional yeast at the end of cooking.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 4 days.

Freezer: Freeze in portion‑size containers for up to 2 months. Thaw in the fridge and reheat gently.

Room temperature: Do not store at room temperature for more than 2 hours.

Make-Ahead Tips

• Blend the bean‑cashew puree up to 24 hours ahead and store in the fridge.
• The soup can be fully cooked, cooled, and refrigerated; reheat gently on the stove, adding a splash of stock if needed.

Frequently Asked Questions