Tuscan White Bean Soup
Ingredients
- 3 tablespoons extra virgin olive oil
- 1 medium yellow onion diced
- 1 small leek sliced
- 2 medium carrots diced
- 2 stalks celery diced
- 1 medium zucchini diced
- 2 cans cannellini beans drained and rinsed
- 4 cups vegetable broth
- 1 teaspoon dried rosemary
- 1/2 teaspoon red pepper flakes
- Salt and pepper to taste
- 1 tablespoon lemon juice
Instructions
- Heat olive oil in a large pot over medium heat. Add onion, leek, and carrots and cook until softened, about 5-7 minutes.
- Add vegetable broth, rosemary, and red pepper flakes. Bring to a boil, then reduce heat and simmer for 15 minutes.
- Add cannellini beans and simmer for another 10 minutes.
- Season with salt and pepper to taste. Stir in lemon juice before serving.
