Trinity of onion, celery and carrot, make up the base of this bright and protein rich soup. Vegetable stock and cannellini beans are added and slow cooked until tenter. The soup is finished with fresh parsley, lemon zest and a generous squeeze of fresh lemon.

Serve warm with the gluten free herb garlic biscuits. If waiting a day to eat this meal split and toast the biscuits and serve with a spread of your favorite “butter”