This rich, creamy vegan soup gets sophisticated sweet-tart balance with a drizzle of pomegranate molasses. The syrup can be fond in Middle Eastern shops as well as many specialty food stores.
INGREDIENTS
- Bay Leaf
- carrots
- celery stalks
- chopped fresh thyme
- dried cannellini beans
- Extra Virgin Olive Oil
- fresh thyme sprigs
- garlic cloves
- ground black pepper
- Onions
- pomegranate molasses
- Salt
DIRECTIONS
- Drain the beans and place in a 5-quart Dutch oven with 6 cups water, smashed garlic cloves, thyme sprigs and bay leaf. Bring to a boil over medium-high heat
- Heat the oil in the Dutch oven over medium. Add the onions, garlic, carrots, celery and chopped thyme