Lemon Rosemary White Bean Soup (Quick Easy)

In this quick and easy recipe, onion, carrots, celery and garlic are sauteed, then simmered with white beans, herbs and tahini creating a wholesome and healthy soup that’s perfect for a satisfying vegan lunch, dinner or meal prep idea.

subheading: Here is everything you will need, plus ingredient variations:

white beans - cannellini or great northern beans are preferred, but chickpeas will work too. Even a combo is great!

onion - brown or white

carrots - I used 3 large carrots for extra heartiness

celery - feel free to add in a few celery leaves as well

garlic - sub with 1 teaspoon garlic paste or garlic powder

thyme rosemary - dried is fine, but fresh is great too

tahini - adds a nice flavor and creaminess, sub with cashew butter (can be optional)

vegetable broth - I used ½ teaspoon Better Than Bouillon Veg Base (affiliate link) with water.

lemon - use lemon for the soup and the other for garnish and squeezing into serving bowl.

salt pepper - to taste

Directions at simple-veganista.com

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