Serves 1
Directions
- 1Finely dice the celery.
- 2Finely dice the carrot.
- 3Finely dice the shallot.
- 4Heat two tablespoons of olive oil in a large saucepan on medium heat.
- 5Add the diced carrot, celery, and shallot to the saucepan with a large pinch of salt.
- 6Sautée for 5-10 minutes until softened, then add the grated garlic and fry until fragrant.
- 7Add a sprig of rosemary or two, miso paste, harissa paste, and dijon mustard, cooking out for another 2-3 minutes.
- 8Deglaze with white wine.
- 9Add two jars of beans and vegetable broth.
- 10Season with salt and pepper and bring to a boil.
- 11Lower the heat and let it simmer for 10-15 minutes.
- 12Finish with fresh mint, parsley, a squeeze of lemon juice, and nutritional yeast.
- 13Spoon into bowls, top with more fresh herbs, olive oil, nutritional yeast, and chili flakes.
- 14Serve with crusty bread and enjoy.
Ingredients
- 1 celery stick
- 1 carrot
- 1 banana shallot
- 4 garlic cloves
- 1 Tsp miso paste
- 1 Tsp dijon mustard
- 1 Tsp harissa paste
- 800 g beans
- 1 sprig of rosemary
- 1 thyme
- 1 glass white wine
- 500 ml vegetable broth
- 1 small bunch fresh parsley
- 1 small bunch mint
- 2 Tbsp nutritional yeast
- 1 lemon
- 2 Tbsp olive oil
- 1 large pinch salt
- black pepper
- chilli flakes
Equipment
knifechopping boardsmall bowlslarge saucepangraterspoonladle
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