Garden Tomato Soup

• 1/2 onion sliced
• 1 carrot roughly chopped
• 1 tablespoon olive oil or coconut oil
• 1 cup zucchini cut into 1 inch chunks
• 4 cloves garlic roughly chopped
• 32 ounces vegetable broth
• 5 tomatoes seeded, roughly chopped, and liquid removed
• 2 tablespoons lentil flour process about 1 cup of dry lentils in a food processor or blender to form a flour. Store the rest in your pantry to thicken other recipes
• 1 handful basil roughly chopped
• 1/4 cup fresh parsley roughly chopped
• 1 sprig rosemary
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 3/4 cup cannellini beans rinsed

1. Add oil, onion, carrot and zucchini to a soup pot and turn to medium heat. Saute for about 10 minutes.
2. Add garlic and saute for one minute more.
3. Add vegetable broth, tomatoes, lentil flour, basil, parsley, rosemary, salt and pepper.
4. Let simmer for about 20 minutes.
5. Add the beans and simmer for about 5 minutes more.
6. Remove from heat and blend until desired consistency, I like mine somewhat chunky.
7. Pour back into pot and heat again on low until ready to serve.

onion, carrot, olive oil, zucchini, garlic, vegetable broth, tomatoes, flour, handful basil, fresh parsley, rosemary, salt, pepper, cannellini beans

Taken from www.yummly.com/recipe/Garden-Tomato-Soup-1278897 (may not work)