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Cannellini Bean Soup and Cucumber-Tomato Salad
VEGAN RUNNER EATS19Ingredients
50Minutes
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Ingredients
US|METRIC
4 SERVINGS
- 2 cans cannellini beans (drained and rinsed)
- 2 carrots (diced)
- 2 celery stalks (diced)
- 1 onion (medium, diced)
- 3 garlic cloves (minced)
- 1 1/2 inches kombu (piece, an Asian sea vegetable, optional)
- 2 bean (empty, cans, here's an easy way to make your own veggie broth)
- 1 bay leaf
- 1/2 Tbsp. dried thyme
- 1/2 Tbsp. rubbed sage
- 1/2 Tbsp. fresh rosemary (chopped)
- salt
- pepper
- 2 pickling cucumbers (small fresh, sliced into rounds)
- 2 tomatoes (small, sliced into wedges)
- 1/2 avocado (chopped)
- 2 Tbsp. chopped fresh cilantro
- 2 scallions (chopped)
- fresh lime juice (Squeeze of)
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