White Bean Soup

Ingredients

• 1 lb Dried Great Northern Beans
• 2 tablespoons Olive Oil
• 1 medium, chopped Yellow Onion
• 2 medium, chopped Carrots
• 2 stalks, chopped Celery
• 4 cloves, minced Garlic
• 1 teaspoon Dried Thyme
• 1/2 teaspoon Dried Rosemary
• 8 cups Vegetable Broth
• 1 leaf Bay Leaf
• 1 teaspoon Salt
• 1/2 teaspoon Black Pepper
• 1/4 cup, chopped, for garnish Fresh Parsley
• 1 tablespoon Lemon Juice

Instructions

1. 1

   Rinse the dried Great Northern beans and soak them in water for at least 4 hours, or preferably overnight. Drain and rinse the beans again.

2. 2

   Heat olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion, carrots, and celery and cook until softened, about 5-7 minutes.

3. 3

   Add the minced garlic, dried thyme, and dried rosemary to the pot and cook for another minute, until fragrant.

4. 4

   Stir in the drained beans, vegetable broth, and bay leaf. Bring the mixture to a boil, then reduce heat and simmer for 1 1/2 to 2 hours, or until the beans are tender.

5. 5

   Remove the bay leaf. Use an immersion blender to partially blend the soup until it reaches your desired consistency (or transfer to a regular blender in batches). Alternatively, remove 1-2 cups of soup and blend separately, then return to the pot.

6. 6

   Stir in the salt, pepper, and lemon juice. Taste and adjust seasonings as needed.

7. 7

   Serve hot, garnished with fresh parsley.

Recipe Variations

• →Try adding different herbs for variety.
• →Substitute ingredients based on dietary needs.