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EASY LEMON ROSEMARY WHITE BEAN SOUP

Easy White Bean Soup with soothing lemon, vegetables, rosemary, thyme and tahini is healthful and clean to make using normal substances that you probably have already got accessible! It’s full of nutrients, taste and is amazingly delicious!

Don’t let the minimal ingredients in this soup fool you, this vegan white bean soup is so complete of deliciousness. Plus, it’s properly-balanced, full of wholesome protein & fiber, and may be made oil-free!

EASY LEMON ROSEMARY WHITE BEAN SOUP
EASY LEMON ROSEMARY WHITE BEAN SOUP

The hearty texture, subtle combination of flavors and yummy creaminess from the tahini will depart you trying greater. It’s an ideal pantry pleasant soup that has all of it!

This white bean soup could be very much like this extraordinarily rated, fan favourite Lemon Chickpea Orzo Soup, which makes use of pasta, spinach and dill. I simplified the recipe and modified the herbs, however it’s still simply as delicious!

EASY LEMON ROSEMARY WHITE BEAN SOUP

INGREDIENTS:

  • 2 tablespoons olive oil or 1/4 cup water
  • 1 small onion, diced
  • 3 large carrots, sliced or diced
  • 2 stalks celery, sliced
  • 2 cloves garlic, minced
  • 1/2 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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