Lemon Bean Soup (Print Version)
# Ingredients:
01 -
1 small onion, chopped.
02 -
4-5 cups veggie broth, low in sodium.
03 -
3 big carrots, diced or sliced thin.
04 -
3 cans of white beans (15 oz each), rinsed and drained.
05 -
1-2 freshly squeezed lemons.
06 -
2 tablespoons of tahini paste.
07 -
Salt and black pepper as needed.
08 -
Fresh parsley to top off.
09 -
½ teaspoon of dried rosemary and thyme.
10 -
2 garlic cloves, finely chopped.
11 -
2 celery stalks, thinly sliced.
12 -
2 tablespoons olive oil or ¼ cup water, your choice.
# Instructions:
01 -
Warm up the oil in your big pot over medium heat. Toss in the onion, celery, and carrots, stirring for about 7 minutes. Add the chopped garlic and dried herbs, cooking another minute.
02 -
Stir in beans, tahini, broth, a dash of salt, and pepper. Let it come to a boil, then lower the heat and cover slightly. Keep it simmering gently for 10 minutes.
03 -
Take the pot off the heat and mix in the lemon juice. Let it sit and cool for a bit—the broth thickens as it cools.
04 -
Add fresh parsley on top and extra lemon if you want. Sprinkle some red pepper flakes for heat, if you like it spicy.
# Notes:
01 -
Swap canned beans with freshly cooked ones (about 4½ cups).
02 -
Will keep in the fridge for 5-6 days or in the freezer for up to 2-3 months.