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White Bean and Potato Soup with Lemon and Dill

Kelly Roenicke
  • 40 minutes
  • Serves 6

INGREDIENTS

2 tsp

Dill, dried

2

Garlic cloves

15 oz

Navy beans

1

Onion

3

Yukon gold potatoes

3/4 cup

Non-dairy milk

4 cups

Vegetable broth

1

Salt and pepper

1 tbsp

Olive oil

Juice of a half of a lemon