Nutrition Information (per serving)
calories
150
protein
8 g
sodium
311 mg
carbohydrates
23 g
fat
3 g
fiber
6 g
cholesterol
0 mg
Servings
5 (¾ cup ea.)
Ingredients
⅓ cup diced yellow onion
¼ cup peeled and diced carrots
¼ cup diced celery
1 tsp minced fresh garlic
1 Tbsp extra-virgin olive oil
1 cup small white beans, soaked overnight and rinsed
1½ qt vegetable stock
Dash liquid smoke
¼ tsp dry basil
Pinch dry oregano
Pinch dry thyme
¾ tsp sea salt
Pinch freshly ground black pepper
½ tsp Worcestershire sauce
1½ tsp chopped fresh parsley
½ tsp fresh lemon juice
Instructions
- In a large sauté pan, sauté onions, carrots, celery and garlic in olive oil until onions begin to turn translucent.
- Add beans and stir. Add stock, liquid smoke, basil, oregano and thyme. Bring to a boil, reduce heat to low and simmer 45 minutes to 1 hour, or until beans are soft. Beans should begin to fall apart and thicken broth.
- Once soup begins to thicken, add remaining ingredients. Simmer briefly.
