White Bean Soup (VEGAN)

The original recipe I used was for “warm white bean salad,” but I found that every time I made it, the dish came out too liquidy. So, I opted to add more water to the recipe, and turn it into soup. The measurements listed below are just suggestions- since it’s soup, adding more veggies certainly doesn’t hurt! The longer you let the soup simmer, the thicker the base gets, and it ends up tasting almost like gravy (which I think is a very good thing). Very tasty when served with a hunk of baguette or other crusty fresh bread.

Ingredients:

Olive oil

½ small red onion, diced

2 medium carrots, halved lengthwise and thinly sliced

1 medium red bell pepper, diced

Garlic clove, slivered

1 can (19 oz) cannelloni beans, drained and rinsed

1 teaspoon grated lemon zest

Lemon juice

Salt and pepper

- In a saucepan, heat the oil over medium heat.

- Add the onion and carrots, and cook, stirring frequently, until the onion is lightly browned (about 5 minutes)

- Add bell pepper and garlic, and cook, stirring, until pepper is crisp-tender (about 3 minutes)

- Stir in beans, lemon zest, and 3 cups water, and season with salt and pepper

- Bring to a boil

- Reduce to a simmer; cover, and cook until the liquid thickens (this is up to you- however thick you prefer your soup)

- Add lemon juice to taste and season again with salt and pepper