Step 1

In a small bowl, combine the garlic powder, onion powder, dried minced onions, mustard powder, dried parsley, dill, dried chives, and smoked paprika. Set aside.

Step 2

In a large pot or Dutch oven, heat the diced onions over medium-high heat. Sauté for 5-7 minutes until they become soft and tender. If needed, add a little vegetable broth or water to prevent sticking.

Step 3

Add the minced garlic and cook for another minute. Pour in the vegetable broth, water, nutritional yeast, and the spice mix. Stir well and bring to a boil. Lower the heat and allow it to simmer.

Step 4

Stir in the baking soda, then add the halved baby potatoes, ensuring they are submerged in the liquid. Layer the fresh green beans on top of the potatoes, allowing them to steam as the potatoes cook.

Step 5

Cover with a tight-fitting lid and simmer for 15 minutes. After 15 minutes, remove the lid and add the sea salt, black pepper, apple cider vinegar, Dijon mustard, and cannellini beans. Stir well to combine.

Step 6

Continue simmering uncovered for 5-10 more minutes, or until the baby potatoes are tender.

Step 7

Remove from heat and let sit for 7-10 minutes to allow the flavors to meld.

Step 8

Serve topped with freshly chopped parsley for a burst of flavor.