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
- 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.
- 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.
- 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.
- serves 4-6
- Serve in individual bowls with fresh parsley and squeeze of lemon. Add a sprinkle of red pepper flakes for a little heat.
- Pairs well with homemade Artisan Bread and side Classic House Salad.
- 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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