This one's for you, Nora!
INGREDIENTS: (organic preferred and I use jarred, organic beans)
2 cups of cooked wild rice (cook ahead of time since it takes 45 minutes)
1-2 tbsp olive oil
1 large yellow onion, diced
3 medium carrots, diced
2 celery sticks, diced
2-3 cloved of garlic, minced
½ sprig fresh rosemary, minced
4 cups (32 oz) white cannelloni beans, drained and rinsed
4 cups of water (or organic, clean vegetable broth—I use filtered water)
½ lemon (large) juiced
Himalayan sea salt and ground black pepper for taste
Optional: chili flakes (highly recommend)
chopped parsley
INSTRUCTIONS:
1) Heat oil in a soup pot over medium heat. Sauté the onions, carrots and celery for 5-10 minutes until soft.
2) Add the rosemary and garlic—cook until fragrant. About 30 seconds.
3) Add the cannelloni beans to the pot and stir.
4) Add the water or vegetable broth and stir.
5) Bring to a boil.
6) Once boiling, ladle half of the soup into a blender. Add the lemon juice and blend until liquefied.
7) Pour the liquid portion of the soup back into the pot. Season with salt and pepper.
8) Add the cooked wild rice.
9) Simmer for about another 20-30 minutes (I like my wild rice to be poppin'!)
10) Add optional chopped parsley.
11) Ladle the soup into bowls and add the chili flakes per request. I also like to add more lemon or lime per individual tastes.