Parsley, Sage, Rosemary and Thyme White Beans Submitted by Stacy Nelson

Prep time: 10 minutes
Serving Size: ½ to ¾ cup
Servings per Recipe: 4
Parsley Sage Rosemary and Thyme White Beans


  • 2 Tbsp extra-virgin olive oil or avocado oil
  • ¼ cup diced red onion
  • 4 cloves of garlic, minced
  • ½ tsp each dried parsley, sage, rosemary, and thyme
  • 2 cups low-sodium vegetable broth (or low-sodium chicken broth)
  • 3 cans (~15 oz) white beans (I use Great Northern beans), rinsed & drained
  • Sea salt and fresh ground pepper to taste


  1. Drain canned beans in a colander and rinse with water. Allow to drain in your sink while working on next steps.
  2. Sauté diced onion in oil until translucent on medium heat
  3. Add garlic and all dried spices until fragrant about 1 minute on low heat
  4. Add broth along with drained & rinsed beans stirring as you bring to a boil
  5. Reduce heat and simmer for about 10-15 minutes until liquid becomes thickened
  6. Season to taste with salt and pepper

Nutrition Analysis, per serving:

  1. 210 calories
  2. 25.9 g carbohydrate
  3. 11.5 g fiber
  4. 1.5 g sugars
  5. 10.3 g protein
  6. 7 g fats
  7. 1 g saturated fat