Tuscan White Bean Soup with Olive Oil and Rosemary
Tuscan White Bean Soup with Olive Oil and Rosemary is a gluten free, dairy free, lacto ovo vegetarian,
Bean Sprout Pickle
Ingredients
- 1 medium carrot, peeled, julienned
- 1 Fresno chile, with seeds, julienned
- 8 ounces mung bean sprouts (about 2 cups)
- 2 tablespoons fresh lime juice
- 1/2 teaspoon fish sauce
- 1/2 teaspoon sugar
- Kosher salt, freshly ground pepper
- 1/4 cup fresh basil or cilantro leaves, thinly sliced
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