LEMONY-WHITE BEAN SOUP

📝 Ingredients

• 3-4 tablespoons olive oil
• 1 onion, finely chopped
• 2 carrots, diced
• 2 celery ribs, chopped
• 4-6 garlic cloves, grated
• 2 small potatoes, diced
• 2 (15 ounces) can white beans, cannellini or great northern beans
• 6 cups chicken or vegetable broth
• 2 roasted red peppers, diced
• 12 ounces artichoke hearts, jarred (optional)
• Salt and pepper to taste
• Pinch crushed red pepper flakes
• Rosemary sprig
• 1 teaspoon dried oregano
• 2 egg yolks
• 2 tablespoons cornstarch
• 1/4 cup fresh lemon juice
• pesto sauce

👨‍🍳 Instructions

1. 1In a large pot or Dutch oven over...: In a large pot or Dutch oven over medium heat, cook olive oil along with onion, celery, and carrot until soft. About 5 minutes. Add garlic and heat through a few seconds.
2. 2Add potatoes, artichoke hearts, beans, rosemary sprig, and...: Add potatoes, artichoke hearts, beans, rosemary sprig, and season with salt, pepper, and red pepper flakes. Pour vegetable broth over top and bring to a boil. Reduce to a simmer and cook until the vegetables are tender. About 15 minutes.
3. 3Remove rosemary sprig and discard. Add chopped roasted...: Remove rosemary sprig and discard. Add chopped roasted red peppers and taste. Add salt if needed.
4. 4Combine all of the avgolemono ingredients in a...: Combine all of the avgolemono ingredients in a bowl and whisk until smooth. Add about 1 cup of the hot soup into the egg-lemon mixture to temper it and whisk well to combine. Add the sauce to the soup and cook over medium heat 2-3 minutes or until thickened. If the soup thickens too much add some more broth. About 1-2 cups.
5. 5Serve with some Kefalotiri/Parmesan Puff Pastry twists and...: Serve with some Kefalotiri/Parmesan Puff Pastry twists and pesto sauce.
6. 6Enjoy!