Lemon White Bean (Print Version)
# Ingredients:
01 -
A quarter cup of water or two tablespoons of olive oil.
02 -
Dice up a small onion.
03 -
Three big carrots, chopped however you like.
04 -
Two stalks of celery, thinly sliced.
05 -
Chop up two garlic cloves really small.
06 -
Half a teaspoon of dried rosemary and thyme each.
07 -
Three 15-ounce cans white beans, rinsed out well.
08 -
Four to five cups of vegetable broth (go for the kind with less salt).
09 -
Two tablespoons of tahini for a creamy base.
10 -
Juice from one or two lemons, depending on your taste.
11 -
Add a bit of salt and pepper to your liking.
12 -
Fresh parsley, chopped fine, for topping.
# Instructions:
01 -
Warm up the oil in a big pot over medium heat. Toss in the onion, celery, and carrots, and let them cook for about 7 minutes. Sprinkle in garlic and herbs, stir for another minute.
02 -
Pour in the beans, veggie broth, tahini, and season with salt and pepper. Get it boiling, then turn it down to a simmer with the lid loosely on top. Let it bubble away for 10 minutes.
03 -
Take the pot off the burner and mix in the lemon juice. Leave it a bit to cool down. The broth will naturally thicken while it sits.
04 -
Top with parsley and a squeeze of extra lemon. Want some heat? Throw on red pepper flakes.
# Notes:
01 -
Swap out the canned beans for 4 and a half cups of ones you cooked yourself if preferred.
02 -
Lasts in the fridge for 5-6 days or can be frozen for 2-3 months.