INGREDIENTS
4 tbsp
olive oil
1
large onion, medium diced
2 cloves
garlic, minced
3
carrots, peeled and chopped (I used 3 colors of carrots cuz their so beautiful)
3
stalks celery, chopped
1 cup
diced canned tomatoes
2 cans
cannellini beans (white kidney beans) rinsed and drained
1
bay leaf
5 cups
water
sea salt and pepper
cayenne pepper (optional)
2 tbsp
freshly squeezed lemon juice
3 tbsp
minced flat leafed parsley