Fasting Monastery Soup

PREP TIME: 10 minutes

COOK TIME: 25 minutes

INGREDIENTS

• 2 cans cannellini beans or any type of white bean

• 1/3 cup mushrooms, sliced

• 1/3 cup carrots, chopped

• 1/3 cup celery, chopped

• 1/2 cup onion, chopped

• 5 small red potatoes, peeled and diced (you can use other potatoes, just as long as you get to about 2 cups of potatoes)

• 1 tsp dill

• 1/2 tsp oregano

• 1/2 vegetable bouillon cube

• 1 tbsp salt

• 1 tsp pepper

• 4 tbsp oil

• 6 cups water or vegetable broth

• 1-2 lemons, juiced (depending on how lemony you like your soup)

INSTRUCTIONS

1. In a pot, add everything, except the water and beans. Cook until the vegetables are slightly softened & sautéed.

2. Add the water and lemon juice and simmer for about 20 min, or until all the vegetables are tender.

3. Place the cannellini beans in the pot and cook for another 5 minutes.

4. Enjoy with some french bread or crackers!