In a Large soup pot or Dutch oven, cook the beans with the bay leaves, 3/4 cup parsley and the chicken stock for 45 minutes to an hour, or until the beans are tender but still whole. Add the carrot, ...

Thickened with cannellini beans and cream, this vegetable-packed soup is made irresistible by garlic confit and crispy pancetta. Serve it with grated Pecorino Romano cheese and toasted bread to ...

Hearty helpings of garlic, herbs, and kale give this classic creamy soup plenty of flavor and a toothsome bite. Breana Lai Killeen, M.P.H., RD, is a food editor, recipe developer, farmer and dietitian ...

You can easily upgrade many recipes by adding white beans. Take a look at some of our favorite recipes that feature this ...

Audrey Morgan is a senior editor at Food & Wine with over eight years of experience covering food and drinks. She has held staff positions at Liquor.com and Food Network Magazine, and her work has ...