An archive of plant-forward recipes for simple, delicious dishes. From our Den to yours.






  • 16oz White Beans (I Used @ranchogordo Cassoulet Bean)
  • 1 Onion
  • 3-4 Cloves Of Garlic
  • 3 Carrot’s 
  • 3 Stalks Of Celery
  • 4-5 Tomatoes
  • 3 Bay Leaves
  • 2 Sprigs Of Thyme
  • 4 Sprigs Of Rosemary
  • Parmesan Rind
  • Olive Oil
  • Salt & Fresh Cracked Pepper
  • Red Pepper Flakes (Optional)



In a large stock pot sauté onion, garlic, carrot, celery, tomato, herbs w/ olive oil on med heat for 5-7 min. Add beans and enough water to cover with 2-3 inches or so, drizzle a hearty amount of olive oil over the top. Bring to a boil, then reduce heat to a simmer. Simmer on low until beans are tender this can take up to 4 hours. Season to taste with salt, pepper and the red pepper flakes if you want some heat about an 1 1/2hr into your simmer. Add water as needed make sure beans are submerged. Once beans are fully cooked (tender inside, skin fully intact)  remove and discard the onion, celery, carrot and herb stems. Keep the tomatoes in the broth and break them up into smaller pieces if not already broken down. ( you can return the cooked veggies chopped if you desire )

Serve with crusty bread, a drizzle of olive oil, fresh cracked pepper and grated Parmesan.

This is also wonderful served with a dollop of pesto on top!!