25 min
· Serves 4
· Updated March 17, 2026
South First location, 9AM–1PM. See market details →
2 cans (15 oz) cannellini beans, drained
1 cup parsley microgreens
4 cloves garlic, sliced
1 sprig fresh rosemary
3 cups vegetable broth
2 tbsp olive oil
1 lemon, juiced and zested
Salt, pepper & Parmesan rind (optional)
Sauté garlic in olive oil 2 minutes until golden.
Add beans, broth, rosemary, and Parmesan rind if using. Simmer 15 minutes.
Mash about a third of the beans to thicken the soup. Remove rosemary.
Stir in lemon juice and zest; season well. Ladle into bowls and top with parsley microgreens and a drizzle of olive oil.
Classic Lebanese tabbouleh made with fine bulgur, tomatoes, and parsley microgreens instead of whole-leaf parsley for an ultra-concentrated herb flavor.
Grilled flank steak with a fresh chimichurri made from parsley microgreens — a faster, more intensely flavored take on the classic sauce.
