- 1 tablespoon cooking extra virgin 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
- PRMRY Enhance extra virgin olive oil, for finishing
Heat a medium pot over medium heat. Add the cooking EVOO, followed by the minced onion and celery. Add the salt and cook until the onion and celery are translucent and softened, about 10 minutes. Add in the garlic and cook until fragrant. Stir in the carrots and continue to cook, until the carrots start to soften, just a few minutes.
Stir in the white beans, their broth, and 1 cup of vegetable broth. Bring to a boil, reduce to a simmer, and cook until the carrots are just tender, about 5 minutes (depending on how thick your carrots were sliced). Towards the end of cooking the carrots, add more broth as needed to thin the soup to your liking.
While the soup is cooking, mince together the dill, parsley, and lemon zest until combined and minced well. When the soup is done, remove from the heat and stir in the miso, lemon juice, and the minced herbs. Finish with a generous drizzle of PRMRY Enhance extra virgin olive oil.
Cooking these beans from dried gives more control over 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.
Photo and recipe by Erin Alderson