Bean & Artichoke Soup

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 1 tablespoon olive oil
• 2 cups vegetable broth (or 1 cube vegetable bouillon dissolved in 2 cups hot water)
• 2 cups small beans (canned or cooked)
• 1 (13 ounce) jar artichoke hearts, chopped (packed in water, drained)
• 1 roasted red pepper, chopped and drained (packed in water)
• 1/2 medium onion, chopped
• 4 garlic cloves, minced
• lemon juice (one small lemon's worth)
• 2 sage leaves, chopped
• 1 bay leaf
• 1/2 teaspoon salt
• black pepper

Recipe

• 1 in a stockpot over medium-high heat, sauté onion in the olive oil until translucent (approx. 3-5 minutes).
• 2 add the pepper, artichoke hearts, garlic, salt, roasted red pepper, sage, and bay leaf. stir for 1 minute.
• 3 add the vegetable broth and beans. bring to a boil.
• 4 reduce heat and simmer for five minutes or until the beans are heated through. in batches, transfer soup to a blender and puree until smooth, or use an immersion blender right in the pot.
• 5 add soup back to stockpot and stir in lemon juice. adjust the salt and pepper to taste.