EASY LEMON ROSEMARY WHITE BEAN SOUP

 INGREDIENTS

• 2 tablespoons olive oil or ¼ cup water
• 1 small onion, diced
• 3 large carrots, sliced or diced
• 2 stalks celery, sliced
• 2 cloves garlic, minced
• ½ teaspoon EACH dried thyme + rosemary
• 3 cans (15oz) white beans (cannellini, great northern or chickpeas), drained and rinsed
• 4 – 5 cups low sodium vegetable broth
• 2 tablespoon tahini
• 1 – 2 lemons, juice of 1
• salt + pepper
• fresh chopped parsley, to serve

INSTRUCTIONS

1. Saute: In a large pot, heat oil or water over medium heat, add onion, carrots, and celery, saute for 7 minutes. Add garlic, thyme and rosemary and cook 1 minute more.
2. Simmer: Add the white beans, vegetable broth, tahini, and salt + pepper, give a good stir, bring to a boil, reduce heat to low, cover askew, and let simmer for 10 minutes, stirring occasionally.
3. Add lemon: Remove from heat, add lemon juice and let cool a bit before serving. The broth will thicken upon standing. Season with more salt, pepper or herbs as desired.
4. serves 4-6
5. Serve in individual bowls with fresh parsley and squeeze of lemon. Add a sprinkle of red pepper flakes for a little heat.
6. Pairs well with homemade Artisan Bread and side Classic House Salad.
7. Store: Leftovers can be kept in the refrigerator for up to 5 – 6 days. For longer storage, keep in the freezer for up to 2 – 3 months. Let thaw before reheating.

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