Here's a delightful vegan soup featuring last-of-the-season Bay Area asparagus and navy beans with plenty of fresh lemon, parsley, rosemary and thyme.
Ingredients: asparagus,* navy beans,* onions,* leeks,* vegetable broth (onions, carrots, celery)*,*olive oil, rosemary,* garlic,* parsley,* Celtic sea salt, thyme,* lemon jice and zest,* bay leaves,*wild-harvested kombu** (* = organic)
Recipe is vegan, gluten-free, black pepper-free, nightshade-free and GAPS diet-friendly.
**Each pound of beans is cooked with a one inch piece of kombu sea vegetable which is not on the GAPS Diet protocol Introductory Diet.
