Creamy White Bean Soup With Kale, Rosemary & Lemon
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Yield: 5 Servings
Ingredients:
2 cloves garlic, minced
1 medium carrot, small dice
1 medium yellow onion, small dice
1 celery rib, small dice
1 tablespoon heat-tolerant oil, such as avocado or refined coconut oil
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Instructions:
First step is Heat the oil in a medium-large soup pot over medium heat. Add the onions, carrots, and celery to the pot and stir. Saute the vegetables until lightly softened and translucent, about 5 minutes.
And then, To the pot, add the garlic, chili flakes, and rosemary. Stir and cook until garlic is fragrant, about 30 seconds. Add the navy beans to the pot and stir. Add the vegetable stock to the pot and stir once more. Bring the soup to a boil.
And then, visit for full instruction : https://thefirstmess.com/2018/01/03/creamy-white-bean-soup-vegan-recipe/
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