EASY LEMON ROSEMARY WHITE BEAN SOUP

Step 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.

Step 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.

Step 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.

Step 4

Serves 4 – 6

Step 5

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

Step 6

Pairs well with homemade Artisan Bread and side Classic House Salad.

Step 7

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.