Plant-Based Recipe: White Bean Soup with Sage

by Carole Bartolotto, MA, RD

97720-organic-great-northern-beansEating a plant-based diet can be a challenge without recipes. Since I am usually quite busy, I look for options that are tasty as well as quick and easy. This one fits the bill. Many years ago a friend shared this flavorful recipe that I have adapted and enjoyed for decades. I like to pair it with a salad for a hearty meal.

White Bean Soup with Sage


  • 1 large onion, diced
  • 5 cloves of garlic, minced
  • 3 tablespoons fresh sage, chopped
  • 2-15 ounce cans of great northern white beans (I like the Trader Joe’e beans since the cans do not contain BPA or bisphenol A)
  • 15 ounces of vegetarian broth or water with 1 vegetarian bouillon cube
  • 2 teaspoons of olive oil (optional) or cooking spray
  • Pepper


  1. Sauté onion and garlic with oil or cooking spray till tender.
  2. Stir in beans with liquid.
  3. Add broth or water with bouillon cube.
  4. Stir in chopped sage.
  5. Heat to boiling and then simmer for 15 minutes.
  6. Add pepper to taste.


Please let me know if you have tasty and easy recipe to share.

Copyright © 2013 Carole Bartolotto, MA, RD. All rights reserved.

4 thoughts on “Plant-Based Recipe: White Bean Soup with Sage

  1. I’m 2 yrs in to a plant based way of life and always trying new things. I found a very creamy hummus that uses mung beans (very tiny and green) that can be made in a food processor. It’s delish. I added some lemon peel, pepper and a few dashes tabasco to the recipe. I love Al Wadi tahini because of its fresh taste and liquidy consistency. The color is a pleasant light minty green.

    Mung Bean Hummus
    1 1/2 cups / 7 1/2 oz cooked mung beans
    2 tablespoons lemon juice
    1/2 cup / 120 ml tahini paste
    1 large clove garlic, peeled & smashed
    1/2 teaspoon fine grain sea salt
    ~1/3 cup water

    Start by adding the mung beans to a food processor and pulse until a fine, fluffy
    crumb develops, really go for it – at least a minute. Scrape the bean paste from the
    corners once or twice, then add the lemon juice, tahini, garlic, and sea salt. Blend
    again, another minute or so. Don’t skimp on the blending time, but stop if the beans
    form a dough ball inside the processor. At this point start adding the water a splash
    at a time. Blend, blend, blend until the hummus is smooth and light, aerated and
    creamy. Taste, and adjust to your liking – adding more lemon juice or salt, if needed.
    Makes about 2 cups.

  2. There are a couple of places I know to get some very tasty, healthy recipes. One is Another is from my friend Holistic Chef Barry Anderson (on Facebook). He lives at his Garden Villa Phuket, in Thailand, and he specializes in visually tantalizing recipes that take 15 minutes or less to prepare. Thank you, Carole, for sharing this recipe!

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s