Veggie White Bean Soup (with Dill and Lemon)

[wimsey70]

Just remembering what I did!

Veggie White Bean Soup

• 2 tbl olive oil
• One onion, chopped
• One garlic scape, chopped (or three cloves garlic)
• Two carrots, chopped
• Two stalks celery, chopped
• One can cannellini beans
• Four cups chicken or veggie broth
• 2 tbl chopped fresh dill
• 1/2 lemon

Directions:

1. Saute veggies in olive oil over medium-high heat until onion is transluscent.  Add dill and a bit of kosher salt for the last few minutes.
2. Throw in a can of cannellini beans (undrained) and enough broth to make it soupy.
3. Cook on low for 20-25 minutes, or until carrots are soft.
4. Brighten with the juice of half a lemon.

Makes 4 servings.  4PP per serving.