I've been using this quarantine to practice my cooking skills.

Soup is the perfect food to eat when staying cozy at home (especially when the weather is as crazy as it was yesterday.) I found a great recipe for White Bean Soup on Budget Byte's website. I used their recipe but made some changes.

Budget Bytes calls for 2 tbsp of olive oil, 4 cloves of garlic, 3 cans of cannellini beans, 2 cups of vegetable broth, 1/2 tsp of dried rosemary, 1/4 tsp of dried thyme, 1 pinch of crushed red pepper, and cracked pepper.

Here's what I did differently - I nixed the rosemary and thyme, and added basil and parmesan cheese.

I followed Budget Byte's directions of pureeing some of the beans and draining the remainder and sauteeing the garlic in the oil. Instead of waiting to add the crushed red pepper until the pureed beans were added, I added the crushed red pepper when the garlic was fragrant (that came at the advice of my friend Chef Jackie!). After adding the beans and vegetable broth, I added some basil into the soup and let it cook per Budget Byte's directions.

Once the soup was done cooking, I topped with fresh parmesan (and served with a glass of red wine). It came out SO YUMMY!

You can try Budget Byte's original recipe, or make it your own as I did!

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