Vegan White Bean Soup with Rosemary and Garlic

Ingredients

For 4 servings

• 2 tablespoon olive oil
• 1 large onion, diced
• 1 medium carrot, diced
• 2 celery stalks, diced
• 4-5 garlic cloves, finely chopped
• 2 tablespoon fresh rosemary, finely chopped
• 3 x 400 g (14 oz) tins cannellini beans (one of them pureed, two drained)
• 1 litre (4 cups) vegetable stock
• 1 lemon, juice of
• Salt and pepper to taste