Navy Bean

Stable enough to last days in the fridge (and hearty enough to sate a breastfeeding mom).

Plump white beans create a luscious broth combined with lemon zest, onion, garlic, and celery. A stealthy knob of butter adds just enough richness.

This rustic French soup is perfect cold weather comfort food—best made a day in advance and reheated to serve.

Spring (as in asparagus, white beans, and tons of herb and lemons) in a skillet—with tender swordfish to make it a satisfying meal.

A lemony, herby bean salad with lots of crunch from sliced snap peas is good. But when it's piled on top of garlic-rubbed, ricotta-spread toast, it's even better.

This soup is inspired by Ash Reshteh, a thick Iranian soup made with chickpeas, a boatload of herbs, and noodles, with one big exception: We omitted the noodles.