1. Heat a Dutch oven or large pot over medium heat and add the oil. Once hot, add the onion, carrot, and celery. Cook, stirring often until just starting to soften, about five minutes.
2. Add the tomato paste and Italian seasoning and cook for one minute, stirring often. Add the garlic and cook for one minute. Season with salt and pepper.
3. Add the beans and vegetable broth and stir to combine. Increase the heat to medium- high and bring to a low boil. Reduce the heat and cover partially. Simmer for 15 to 20 minutes or until everything is cooked through and slightly thickened.
4. Stir in the lemon juice, lemon zest, and parsley. Divide into bowls and enjoy!
Leftovers
Refrigerate in an airtight container for up to three days.
Serving Size
One serving is approximately 1 1/2 cups.
Ingredients
Directions
1. Heat a Dutch oven or large pot over medium heat and add the oil. Once hot, add the onion, carrot, and celery. Cook, stirring often until just starting to soften, about five minutes.
2. Add the tomato paste and Italian seasoning and cook for one minute, stirring often. Add the garlic and cook for one minute. Season with salt and pepper.
3. Add the beans and vegetable broth and stir to combine. Increase the heat to medium- high and bring to a low boil. Reduce the heat and cover partially. Simmer for 15 to 20 minutes or until everything is cooked through and slightly thickened.
4. Stir in the lemon juice, lemon zest, and parsley. Divide into bowls and enjoy!
Leftovers
Refrigerate in an airtight container for up to three days.
Serving Size
One serving is approximately 1 1/2 cups.
