Ingredients
Scale
- 4 cups cooked white beans of choice (except Garbanzo)
- 2 tbs olive oil
- 1 medium onion, chopped
- 2 carrtos, cut into discs
- 1 stalk celery, chopped
- 2 cloves garlic, grated or pressed
- 1/4 tsp red pepper flakes
- 3 tbs lemon juice
- 1 tsp lemon zest, grated
- 3 tbs hanini
- 4 cups vegetable broth
- 1/2 tsp salt
- 1 small handful fresh dill
Instructions
- In a large soup pot or Dtuch oven, heat olive oil over medium heat
- Add onion, carrots, and celery
- Cook for 5-7 minutes, stirring occasionally, until the vegetables soften
- Add the garlic and red pepper flakes and cook for another 30 seconds, until fragrant
- Add the beans (rinsed if using canned), broth, salt, and black pepper to taste
- Bring to a gentle boil, then reduce the heat and let the soup simmer uncovered for about 15 minutes
- Transfer about 1/3 of the soup to a blend or use a tall container with an immersion blend. (be careful-it is hot)
- Add tahini, lemon zest, and lemon juice and blend until smooth and creamy
- Pour the blended soup back into the pot and stir well
- Turn off the heat, then fold in dill.
- Taste and adjust with more salt, pepper, or lemon juice if needed
- Serve warm with a drizzle of extra virgin olive oil, extra lemon zest, fresh dill and crusty bread on the side
Notes
Source: the plantbasedschool.com Nico Pallotta
- Prep Time: 10 minutes
- Cook Time: 20 minutes