Hemp & Bean Soup | Margaret River Hemp Co

Ingredients

• 3 cans (15 oz) cannellini beans, drained and rinsed
• 4 cups vegetable broth
• 1 medium onion, diced
• 2 medium carrots, diced
• 2 sticks celery, diced
• ¼ cup hulled hemp seeds
• 4 cloves garlic, minced
• 1 teaspoon dried thyme or fresh thyme leaves
• 1 teaspoon dried rosemary or fresh rosemary leaves
• Salt and freshly ground black pepper, to taste
• 1 teaspoon red pepper flakes or chilli flakes (optional)
• 2 cups chopped spinach or kale
• 2 tablespoons fresh lemon juice
• ¼ cup nutritional yeast
• Fresh parsley, chopped, for garnish (optional)
• Crusty sourdough bread, for serving