Lemon Dill White Bean Soup

 Ingredients:

1 tablespoon oil
1 onion, chopped
1 carrot, chopped
2 stalks celery, chopped
3 cloves garlic, minced
red and black pepper, to taste
1/4 teaspoon oregano
1 yellow potato, diced
6 cups vegetable broth
1-1/2 cup white beans
baby spinach
zest from 2 lemons
juice of 1 lemon
1 small bunch dill, chopped

Cook onion in the oil and add carrot, celery, and garlic.

Add the pepper and oregano then the potatoes and stock. Cover and simmer until potatoes are tender. Add the beans, spinach, lemon zest, juice, and dill.

Bob Chorba

Ingredients:

1 tablespoons grapeseed oil
1 onion, finely chopped
1 carrot, finely chopped
2 tomatoes, chopped
salt and back pepper, to taste
1 tablespoon paprika
vegetable stock
2 teaspoons mint
2 cups white beans
1/4 cup parsley, chopped

Cook onion and carrot in the oil and add tomatoes. Cook until tomatoes are wilted and add salt, pepper, and paprika, followed by the stock, mint, and beans. Simmer for 20 minutes and stir in parsley before you remove from heat.

White Bean Soup

Ingredients:

1 teaspoon oil
1 small onion
1 carrot, diced
1 large stalk celery, diced
1 zucchini, diced
1 summer squash, diced
2 cloves garlic, minced
1/4 teaspoon red pepper
1/4 teaspoon thyme
1 teaspoon rosemary
1 tomato, chopped
4 cups vegetable stock
2-1/2 cups cannellini beans
2/3 cup tomato puree
3 leaves kale, chopped
salt and black pepper, to taste
1 tablespoon agave
1 tablespoon white wine vinegar

Saute onion, carrot, and celery in the oil. Add zucchini, summer squash, and garlic and cook 2 more minutes.

Pour in the stock, tomato, red pepper, thyme, and rosemary. Cover and bring to simmer.

When vegetables are tender, add the beans and kale. Simmer until kale is wilted. Season with salt and pepper and stir in agave and vinegar just before removing from heat.

Puree about a third of the soup in a blender and return to to the pan.