Ingredients

The following ingredients have 2 Servings
  • 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

Instruction

  • Heat a medium pot over medium heat. Add the olive oil, 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. I like a broth with a bit of creaminess, not too thin. 
  • 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.