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Vegan White Bean Soup with Rosemary and Garlic
Ingredients
  • 2 tablespoon olive oil
  • 1 large onion, diced
  • 1 medium carrot, diced
  • 2 celery stalks, diced
  • 4 to 5 garlic cloves, finely chopped
  • 2 tablespoon fresh rosemary, finely chopped
  • 3 x 400 g (14 oz) tins cannellini beans (one of them pureed, two drained)
  • 1 litre (4 cups) vegetable stock
  • 1 lemon, juice of
  • Salt and pepper to taste
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