Living With Sjögren’s

Ingredients:

• 1 yellow onion (2 cups diced)
• 2 carrots (1 cup diced)
• 1-2 celery ribs (3/4-1 cup diced)
• 3-4 cloves garlic
• 2 TBSP olive oil
• 1 TBSP butter
• 2 tsp Italian seasoning blend
• 1/4-1/2 tsp salt
• ¼ tsp black pepper
• 4-5 cups vegetable broth or chicken broth
• 2 cans white beans (like cannellini) 14.5/15 oz each
• 1 parmesan cheese rind (optional – see notes)
• ½ cup freshly grated parmesan cheese for topping
• fresh rosemary and/or parsley for topping

Instructions:

1. Peel/trim onion, celery, carrots, and garlic as needed. Dice veggies and mince garlic.
2. Measure out remaining ingedients for speedy soup assembly. Drain and rinse beans.
3. Heat a large pot or dutch oven to medium-high heat with oil and butter. Sauté onions, celery, and carrots unil tender.
4. Add garlic and spices (Italian seasoning, salt, and pepper) and sauté for about a minute more.
5. Add broth (or stock) along with beans and optional parmesan rind. For a more stew-like soup go with 4 cups broth or a little extra for a brothier soup.
6. Bring soup to a boil, then reduce to a low but active simmer. Cook for about 15 minutes or until vegetables are tender and beans are warmed through.
7. Remove and discard parmesan rind, if using.
8. Taste and add any additional herbs/spices you would like.
9. Once the soup is hot and ready, top with grated parmesan cheese and choice of toppings and enjoy!
10. Leftovers can be kept in airtight container(s) in the fridge for easy heat-and-eat meals throughout the week. Soup may also be frozen for later.