LEMON ROSEMARY WHITE BEAN SOUP

 LEMON ROSEMARY WHITE BEAN SOUP

This insanely easy Rosemary Garlic White Bean Soup takes just eight simple ingredients to deliver a bowl full of rich, bold flavor.

 

Ingredients:

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

 

Instructions:

1. 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. 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. 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. Serve in individual bowls with fresh parsley and squeeze of lemon. Add a sprinkle of red pepper flakes for a little heat. Enjoy yur soup!