White Bean Soup
1/3 cup diced yellow onion
1/4 cup peeled and diced carrots
1/4 cup diced celery
1 tsp minced fresh garlic
1 Tbsp extra-virgin olive oil
1 cup small white beans, soaked overnight and rinsed
1 1/2 qt vegetable stock
Dash liquid smoke
1/4 tsp dry basil
Pinch dry oregano
Pinch dry thyme
3/4 tsp sea salt
Pinch freshly ground black pepper
1/2 tsp Worcestershire sauce
1 1/2 tsp chopped fresh parsley
1/2 tsp fresh lemon juice
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.
|Servings||5 (3/4 cup ea.)|