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Purple Sprouting Broccoli - Navy Beans - Nantes Carrots

10-15 minutes | Serves 2-3

This soup features purple sprouting broccoli from Flying Coyote Farm, white navy beans from Sun Gold Farm, and a touch of heat from Sibeiho's OMG! Sambal.

White Navy Beans are an excellent source of plant-based protein and are loaded with antioxidants. We love their creamy texture and compact size. They lend themselves very well to soups and stews.

Recipe made in collaboration with Chef Josephine LaCosta of Elbow's Catering.

What you’ll receive:

  • Quart of Soup
  • Rosemary sprig

What you’ll need:

  • Extra Virgin Olive Oil
  • Pure Kosher Sea Salt
  • Black Pepper
  • Parmesan (optional)
  • Pecorino Romano (optional)

Recipe instructions:

  1. Add the soup to a saucepan and set over medium-low heat, stirring occasionally until warmed through, about 5 minutes.
  2. While the soup heats, de-stem rosemary and roughly chop until you have 2 tablespoons.
  3. When the soup has begun to bubble and steam, remove from heat and portion into bowls.
  4. Garnish with a drizzle of olive oil, chopped rosemary, cracks of pepper, and salt to taste. If using, top with a sprinkle of parmesan or pecorino romano.

A warm stew for the fickle weather

Vegan
Wheat-free

White Bean, Paprika & Purple Sprouting Broccoli Stew

Regular price $19.95
Unit price
per 

one quart of soup

Purple Sprouting Broccoli - Navy Beans - Nantes Carrots

10-15 minutes | Serves 2-3

This soup features purple sprouting broccoli from Flying Coyote Farm, white navy beans from Sun Gold Farm, and a touch of heat from Sibeiho's OMG! Sambal.

White Navy Beans are an excellent source of plant-based protein and are loaded with antioxidants. We love their creamy texture and compact size. They lend themselves very well to soups and stews.

Recipe made in collaboration with Chef Josephine LaCosta of Elbow's Catering.

What you’ll receive:

  • Quart of Soup
  • Rosemary sprig

What you’ll need:

  • Extra Virgin Olive Oil
  • Pure Kosher Sea Salt
  • Black Pepper
  • Parmesan (optional)
  • Pecorino Romano (optional)

Recipe instructions:

  1. Add the soup to a saucepan and set over medium-low heat, stirring occasionally until warmed through, about 5 minutes.
  2. While the soup heats, de-stem rosemary and roughly chop until you have 2 tablespoons.
  3. When the soup has begun to bubble and steam, remove from heat and portion into bowls.
  4. Garnish with a drizzle of olive oil, chopped rosemary, cracks of pepper, and salt to taste. If using, top with a sprinkle of parmesan or pecorino romano.