Lemon Bean Soup

Name: Lemon Bean Soup
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 6 servings
Ingredients: Yellow Onion; Garlic Cloves; Carrots; Celery; Sea Salt; Black Pepper; Cannellini Beans; Lemon Juice; Vegetable Broth; Filtered Water; Farro; Italian Seasoning; Kale; Fresh Parsley

Recipe by Tina Gravalos

Ingredients

Time

45m

Serves

If you love lemon, then this soup is for you. It’s very tangy! It’s also a great soup to try different grains with, like farro. It is an ancient wheat grain that has been eaten for thousands of years that is high in fibre and other nutrients like magnesium.

Appetizer

Immune Boosting

Ingredients

Yellow Onion

roughly chopped

Garlic Cloves

roughly chopped

Carrots

peeled and chopped

2 stalks

Celery

chopped

1/2 tsp

Sea Salt

1/2 tsp

Black Pepper

1 398ml can

Cannellini Beans

drained and rinsed

1 Lemon

Lemon Juice

4 cups

Vegetable Broth

2 cups

Filtered Water

1/2 cup

Farro

1 tsp

Italian Seasoning

1 cup

Kale

finely chopped

1/4 cup

Fresh Parsley

chopped

Instructions

In a blender or food processor, add the onion, garlic and pureé.

In a Dutch oven or large pot, heat the olive oil over medium heat. Add the pureéd onion, garlic and sauté for about one minute.

Add the carrots, celery, salt, pepper and sauté for seven to eight minutes or until the vegetables have softened. Add a splash of broth if needed.

Add the beans, farro and lemon juice. Mix to combine. Add the vegetable broth, water, Italian seasoning and lemon slices. Bring to a boil then lower the heat. Cook for 25 to 30 minutes or until the farro is tender. Add the kale and parsley close to the end, with about 10 minutes left.

Remove the lemon slices before serving. Enjoy!

Notes: Top with parmesan cheese and fresh parsley. Refrigerate in an airtight container for up to three days.