This hearty white bean soup is filled with sliced carrots and finished with fresh herbs, a splash of lemon, and a bit of miso. Use other beans or vegetables as needed or add shredded greens at the end of cooking.
1 tablespoon olive oil
½ medium yellow onion, minced
1 celery stalk, minced
¼ teaspoon sea salt
2 garlic cloves, minced
3 medium carrots, thinly sliced (about 1 ½ cups)
1 cup cooked small white beans, with their broth (see note)
1 to 2 cups vegetable broth
2 to 3 teaspoons light miso
Juice from ½ lemon
¼ cup lightly packed fresh dill
¼ cup light packed flat-leaf parsley
Zest from half a lemon
Pepper, for topping
Notes
I cook these beans from dried, which always me to control the flavor and what's in the bean broth. If you're using canned beans, you can keep/use the bean liquid but know it won't quite taste the same (you might have to up the onions/garlic a bit). You can also drain the canned beans and used vegetable broth in place of the bean liquid. If you go this route, mash a few beans into the broth once the beans are hot. This will help create a bit more creaminess to the broth.
Keywords: white bean soup
Find it online: https://naturallyella.com/carrot-white-bean-soup-with-herbs/