Tuscan White Bean Soup

Here is a refreshing summer soup from the Ultrametabolism Cookbook. It is high in fiber and flavor.

1 can (15 ounces) organic great northern beans
1 garlic clove
¼ cup onion
½ cup carrots
⅓ cup celery
1 tbsp olive oil
4-6 cups low sodium organic vegetable broth
⅛ tsp fresh rosemary
¼ tsp fresh parsley
¼ tsp fresh thyme
½ tsp sea salt

Drain white beans, rinse, and dry.

Mince garlic. Dice onions, carrots, and celery.

In a stock pot, heat oil over low to medium heat. Sauté onions for 2–3 minutes. Add carrots, celery, and garlic. Sauté for an additional 4–5 minutes or until vegetables start to become soft.

Add vegetable broth, beans, and all herbs and spices. Simmer covered for 20–30 minutes stirring occasionally.

Remove from heat and serve or chill for later.

Makes: 4 servings