Aromatic Rosemary White Bean & Tomato Pot

Ingredients

• 30 oz great northern beans
• 2 tbsp extra virgin olive oil
• 1 medium yellow onion
• 2 celery ribs
• 1 medium carrot
• 4 cloves garlic
• 2 sprigs fresh rosemary
• 1 tsp dried thyme
• 1 bay leaves
• 2 medium roma tomatoes
• 1 tbsp tomato paste
• 6 cups herb broth
• 1 tsp coarse salt
• 0.5 tsp black pepper
• 0.25 cup parsley
• 0.5 lemon

Instructions

1. 1Heat extra virgin olive oil in a large pot over medium heat. Sauté diced yellow onion, diced celery ribs, and diced carrot until softened, about 5-7 minutes. Add minced garlic, rosemary sprigs, dried thyme, bay leaf, and tomato paste, cooking for another minute until fragrant.
2. 2Stir in the diced Roma tomatoes and rinsed Great Northern beans.
3. 3Pour in the herb broth. Bring the soup to a gentle simmer, then reduce heat to low, cover, and cook for 20-25 minutes, allowing flavors to meld and vegetables to become tender.
4. 4Remove the bay leaf and rosemary sprigs. Season the soup with coarse salt and black pepper to taste.
5. 5Stir in fresh lemon juice and chopped fresh parsley just before serving.