Ingredients

• Ingredients Units USM Scale 1x2x3x 2 tablespoons olive oil or 1/4 cup water 1 small onion, diced 3 large carrots, sliced or diced 2 stalks celery, sliced 2 cloves garlic, minced 1/2 teaspoon EACH dried thyme + rosemary 3 cans (15oz) white beans (cannellini, great northern or chickpeas), drained and rinsed 4 – 5 cups low sodium vegetable broth 2 tablespoon tahini 1 – 2 lemons, juice of 1 salt + pepper fresh chopped parsley, to serve

Preparation

• Instructions Saute: In a large pot, heat oil or water over medium heat, add onion, carrots, and celery, saute for 7 minutes. Add garlic, thyme and rosemary and cook 1 minute more. Simmer: Add the white beans, vegetable broth, tahini, and salt + pepper, give a good stir, bring to a boil, reduce heat to low, cover askew, and let simmer for 10 minutes, stirring occasionally. Add lemon: Remove from heat, add lemon juice and let cool a bit before serving. The broth will thicken upon standing. Season with more salt, pepper or herbs as desired. Serves 4 – 6 Serve in individual bowls with fresh parsley and squeeze of lemon. Add a sprinkle of red pepper flakes for a little heat. Pairs well with homemade Artisan Bread and side Classic House Salad. Store: Leftovers can be kept in the refrigerator for up to 5 – 6 days. For longer storage, keep in the freezer for up to 2 – 3 months. Let thaw before reheating.