30 Minute Meals/ Main Course/ Soup/ Vegetarian

LEMONY-WHITE BEAN SOUP

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Ingredients

  • Serves 6-8:
  • 3-4 tablespoons olive oil
  • 1 onion, finely chopped
  • 2 carrots, diced
  • 2 celery ribs, chopped
  • 4-6 garlic cloves, grated
  • 2 small potatoes, diced
  • 2 (15 ounces) can white beans, cannellini or great northern beans
  • 6 cups chicken or vegetable broth
  • 2 roasted red peppers, diced
  • 12 ounces artichoke hearts, jarred (optional)
  • Salt and pepper to taste
  • Pinch crushed red pepper flakes
  • Rosemary sprig
  • 1 teaspoon dried oregano
  • For the Avgolemono Sauce:
  • 2 egg yolks
  • 2 tablespoons cornstarch
  • ¼ cup fresh lemon juice

Instructions

1

Optional garnish: pesto sauce

2

3

In a large pot or Dutch oven over medium heat, cook olive oil along with onion, celery, and carrot until soft. About 5 minutes. Add garlic and heat through a few seconds.

4

Add potatoes, artichoke hearts, beans, rosemary sprig, and season with salt, pepper, and red pepper flakes. Pour vegetable broth over top and bring to a boil. Reduce to a simmer and cook until the vegetables are tender. About 15 minutes.

5

Remove rosemary sprig and discard. Add chopped roasted red peppers and taste. Add salt if needed.

6

Combine all of the avgolemono ingredients in a bowl and whisk until smooth. Add about 1 cup of the hot soup into the egg-lemon mixture to temper it and whisk well to combine. Add the sauce to the soup and cook over medium heat 2-3 minutes or until thickened. If the soup thickens too much add some more broth. About 1-2 cups.

7

Serve with some Kefalotiri/Parmesan Puff Pastry twists and pesto sauce.

8

Enjoy!

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