Navy Bean Soup
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Bean-based soups are great winter-weather comfort foods. They are hearty, nourishing and full of healthy nutrients to help fight off colds. I like to serve this rich navy bean soup with garlic toast, salads or sandwiches.

Technique tip: Soaking beans overnight allows them to cook quicker.

Swap option: Use fresh cracked black pepper for a bold bite and add butter for a smooth creaminess.


    • 2 cups navy beans
    • 1/3 cup olive oil, plus more to garnish
    • 3 stalks celery, chopped
    • 4 cups onions, chopped
    • 1 green pepper, chopped
    • 3 cloves garlic, minced
    • 4 bay leaves
    • 1 tablespoon salt
    • 1 tablespoon freshly ground black pepper
    • 1 tablespoon sugar in the raw
    • 1 tablespoon cayenne pepper
    • 1 teaspoon chopped sage
    • 1/2 cup tomato paste
    • fried sage leaves, to garnish


1. Pick through the beans and clean.

2. Soak the beans in water overnight in the refrigerator.

3. Drain beans, rinse with warm water and set aside.

4. Add oil to a sauce pot and heat. Once oil is hot, sauté the celery, onions, pepper, garlic, and bay leaves for about 6-8 mins Then add your salt, black pepper, cayenne pepper, sugar and sage.

5. Reduce heat, add tomato paste and stir to combine your ingredients.

6. Now add your beans and cover with hot water at least 2 inches above beans.

7. Cook over medium heat until very soft.

8. If liquid reduces too low, add more hot water to the pot and adjust season.

9. When beans are done, check your seasoning once more and remove bay leaves. Blend the soup with an immersion or high-speed blender.

10. Ladle the soup into bowls and garnish with fried sage leaves and extra virgin olive oil on top.

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