White bean soup with lemon

Ingredients

• 1 kg cooked white beans (about 4 cans, drained)
• 1.2 liters water
• 3 tablespoons chopped parsley (or 225 g tomatoes)
• 15 g vegan butter
• 1 tablespoon lemon juice
• Salt to taste

Missing an ingredient?

• What to use instead of lemon
• What to use instead of vegan butter
• What to use instead of parsley

Instructions

1. Cook the beans in the water for 15 minutes. If you like, blend them (it's not essential).
2. Add the parsley, lemon juice, vegan butter and salt, bring back to a boil and serve.
3. If you'd rather use tomato instead of parsley, peel the tomatoes and cook them covered over very low heat, without water, until they fall apart, before adding them.

Nutrition facts

Approximate, per serving (about 336 g). Calculated with data from USDA FoodData Central.