Creamy Butter Bean Soup

1: Finely dice the onion, carrot + celery, then mince the garlic.

2: In a large saucepan, heat olive oil on medium heat.

3: Add the onion, carrot + celery with a large pinch of salt.

4: Sauté for 5-10 minutes until softened, then add the garlic.

5: Add the miso, harissa + mustard, cooking for another 2-3 minutes, then deglaze with wine.

6: Add the beans, vegetable stock, rosemary / thyme, season with salt + pepper, and bring to the boil.

7: Lower the heat + simmer for 10-15 minutes, blending for a creamier texture if desired.

8: Finish with chopped parsley, mint, a squeeze of lemon juice + nutritional yeast.

9: Spoon into bowls, top with more fresh herbs, olive oil, nutritional yeast + chili flakes, and serve with crusty bread.