Mediterranean White Bean Soup

Ingredients

• Vegetable Broth

  From bouillons. Low sodium

  4 cup or 960g

• Potato

  Flesh and skin, raw

  1 potato, large or 369g

• Carrots

  Raw

  1 large or 72g

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Onions

  Raw

  1 medium or 110g

• Garlic

  Raw

  3 cloves, minced or 9g

• Beans

  Mung, mature seeds, sprouted, canned, drained solids

  56 oz or 1.59kg

• Thyme

  Spices, dried

  ½ tsp, leaves or 0.5g

• Rosemary

  Spices, dried

  ¼ tsp or 0.3g

• Pepper

  Spices, black

  1 dash or 0.1g

• Lemon juice

  Raw

  1 tsp or 5g

Directions

1. Bring 2 cups of the broth to a boil in a large saucepan.
2. Add potatoes and carrots, cover, reduce heat, and simmer gently for 15 minutes.
3. While potatoes cook, place oil in a heavy soup pot or Dutch oven over medium-high heat.
4. Add onions, reduce heat to low, cover, and cook for 10 minutes, stirring occasionally.
5. Add the garlic and cook for one minute.
6. Add 1 cup of broth and bring to a boil.
7. Add the cooked potatoes, carrots, and their liquid; stir in thyme and rosemary.
8. In a food processor or blender, puree the beans with the final cup of broth.
9. Add to the soup and bring to a boil.
10. Season to taste with salt and pepper and adjust thickness with additional broth, if necessary; stir in the lemon juice.
11. Serve with croutons or toasted bread as garnish.
12. Recipe by: - Carla - (source: https://www.food.com/recipe/mediterranean-white-bean-soup-7968)

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