INGREDIENTS
2 19 ounce cans
Cannellini beans or other white beans
1 cup
Carrots
1/2 cup
Celery
1
Lemon, zest of
2
Lemons, juice of
1/2 cup
Parsley, fresh
1
Red onion, finely chopped (about 1 cup), small
2 tbsp
Sage or basil, fresh
1/4 tsp
Red pepper flakes
3/4 tsp
Sea salt
4 tbsp
Olive oil
2 cloves
Garlic minced or pushed through a press