White Bean Soup (Print Version)
# Ingredients:
01 -
2 tablespoons olive oil or ¼ cup water.
02 -
1 small onion, diced.
03 -
3 large carrots, sliced or diced.
04 -
2 celery stalks, sliced.
05 -
2 cloves garlic, minced.
06 -
½ teaspoon each dried thyme and rosemary.
07 -
3 cans (15 oz each) white beans, drained and rinsed.
08 -
4-5 cups low-sodium vegetable broth.
09 -
2 tablespoons tahini.
10 -
1-2 lemons, juiced.
11 -
Salt and pepper to taste.
12 -
Fresh parsley for serving.
# Instructions:
01 -
Heat oil in large pot over medium heat. Cook onion, carrots, and celery for 7 minutes. Add garlic and herbs, cook 1 minute more.
02 -
Add beans, broth, tahini, salt and pepper. Bring to boil, reduce heat, cover partially and simmer 10 minutes.
03 -
Remove from heat, add lemon juice. Let cool slightly before serving. Broth will thicken as it stands.
04 -
Garnish with parsley and extra lemon. Add red pepper flakes if desired.
# Notes:
01 -
Can use fresh cooked beans (4½ cups).
02 -
Keeps 5-6 days refrigerated or 2-3 months frozen.