Herb Lemon White Bean Salad

Recipe from Monica Pileggi

I made this salad for the Ladies of the Lakes pool party, 16 June 2026.  I followed this recipe with some additions:  https://www.fifteenspatulas.com/herb-lemon-white-bean-salad/

Serves 4

Ingredients

5 T extra virgin olive oil
2 T freshly squeezed lemon juice
zest of 1 lemon
1 clove garlic pressed [minced]
1/2 t kosher salt
1/8 t black pepper
2 15oz cans of cannellini beans rinsed and drained
1/4 c chopped parsley
1/4 c finely chopped red onion
1 T minced fresh rosemary

Instructions 

In a large mixing bowl, whisk to combine the olive oil, lemon juice, lemon zest, garlic, salt, and black pepper.

Add the remaining ingredients and mix well. Try to let the salad sit in the fridge for at least an hour before serving, to let the flavors meld together.

My notes: 

This recipe definitely serves more than four people. For our pool party, I used three cans of beans and adjusted the other ingredients. I also added:
 
1 T each Red wine vinegar and Dijon for the dressing

1/4 cup Kalamata olives, quartered
About a tablespoon of lemon infused oil
One large celery stalk, chopped small

I prepared the salad the day before serving to let the flavors meld.

Navy Bean, Bacon & Spinach Soup

 

 Recipe from Wendy Robbin

(From https://www.skinnytaste.com/navy-bean-bacon-and-spinach-soup-pressure-cooker-slow-cooker-or-stove-top/)

 
Ingredients:
 
3 15 oz cans navy beans, rinsed and drained
4 slices center cut bacon, chopped
1 medium onion, chopped
1 large carrot, chopped
1 large celery stalk, chopped
2 tbsp tomato paste
4 cups reduced sodium chicken broth
2 bay leaves
1 sprig fresh rosemary, I used a bouquet garni for tossing
3 cups baby spinach
 
 
Slow Cooker:
 
In a blender, blend 1 can of beans with 1 cup of water.
 
Saute the bacon in a skillet until crisp. Set aside on paper towels.
 
Add the onion, carrots and celery to the skillet and cook until soft, about 5 minutes. Transfer to the slow cooker with the tomato paste, pureed beans, canned beans, broth, rosemary and bay leaves.
 
Cover and cook low 8 hours. Remove rosemary and bay leaves. Place 2 cups of the soup in the blender and puree to thicken, then add back to the soup along with the spinach and stir until wilted, adjust salt to taste. To serve, ladle into 6 bowls and top with bacon.
 
 
Instant Pot:
 
In a blender, blend 1 can of beans with 1 cup of water.
 
Press Saute button then cook the bacon until crisp. Set aside on paper towels.
 
Add the onion, carrots and celery to the pot and cook until soft, about 5 minutes. Stir in the tomato paste then add the pureed beans, beans, broth, rosemary and bay leaves.
 
Cook on high pressure 15 minutes. Let the pressure release, remove rosemary and bay leaves. Place 2 cups of the soup in the blender and puree to thicken, then add back to the soup along with the spinach and stir until wilted. To serve, ladle into 6 bowls and top with bacon.

Stove Top:

In a blender, blend 1 can of beans with 1 cup of water.

Saute the bacon in a large pot until crisp. Set aside on paper towels.

Add the onion, carrots and celery to the pot and cook until soft, about 5 minutes. Stir in the tomato paste then add the pureed beans, beans, broth, rosemary and bay leaves.

Bring to a boil, cover and cook on low until the beans and vegetables are soft, about 25 minutes. Place 2 cups of the soup in the blender and puree to thicken, then add back to the soup along with the spinach and stir until wilted. To serve, ladle into 6 bowls and top with bacon.