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Easy Lemon Rosemary White Bean Soup.cook

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+---
+title: EASY LEMON ROSEMARY WHITE BEAN SOUP
+servings: 4
+category: Soup
+source: Simple Veganista
+---
+
+Saute @olive oil{2%tbsp} in a large pot. Add @onion{1%small}, @carrots{3%large} and @celery{2 stalks}; cook for 7 minutes until softened.
+Add @garlic{2}(minced), @thyme{1%tsp}, and @rosemary{1%tsp}; cook 1 more minute.
+Add @white beans{3%cans}, @vegetable broth{4-5%cups}, @tahini{2%tbsp}, and @salt+pepper{}; bring to a boil, then reduce heat and simmer 10 minutes. Stir occasionally.
+
+Add @lemon juice{1%tbsp} and season to taste with more salt and pepper.
+
+Serve with fresh parsley to garnish. This soup yields 4 servings.
+
+Store leftovers in the refrigerator up to 5-6 days or freeze for longer storage.