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This recipe begins a day ahead, when you will need to soak dried cannellini beans overnight. Start cooking them a little while before you begin chopping the vegetables, and they should be ready by the time you’re ready to make your soup.
By Moira Nordholt,
Moira Nordholt is a vegan chef, author of Feel Good Fast, and owner of Feel Good Guru, a raw organic vegan takeout in Toronto. Her healthy plant-powered food made appearances in Forks Over Knives and has been making people feel good since 1994, when she opened the first vegetarian restaurant in Banff, Alberta. Visit Moira online on Instagram, Facebook, and Twitter.see more from this author