Add several tablespoons (4-5 tbsps or as much as you prefer to cook with) of good olive oil in a large pot on medium heat
Add to the warm oil
½ white onion, diced
3 stalks celery, diced
½ shallot, diced
3 garlic cloves, diced
When the vegetables are soft, add seasoning
1 tablespoon rosemary
1 tablespoon red pepper flakes
½ tablespoon oregano
salt and pepper to taste
Stir until fragrant, about 1 minute
Then add
zest and juice of 1 large lemon
1 large potato, peeled and cut into ¼ inch bite-sized pieces
3 16oz cans small white beans, drained and rinsed
4.5 cups of vegetable broth
Bring to a boil and cook for 10 minutes or until the potatoes are tender when poked with a fork
Turn off heat and use an emulsifier to emulsify a small bit of the soup, or measure out 1 cup of the soup contents and blend and stir back into the soup. This thickens the texture and adds creaminess.
I recommend serving this with vegan or regular freshly grated parmesan, toasted and oiled sourdough with garlic confit, vegan biscuits, or just your tried-and-true favorite soup side.
6 responses
sildenafil spray
sildenafil spray
levitra generic
levitra generic
fluconazole 200 mg
fluconazole 200 mg
fluconazole 200 mg tablet
fluconazole 200 mg tablet
lasix medicine for dogs
lasix medicine for dogs
lasix furosemide
lasix furosemide