Swiss Chard & White Bean Soup

1. Heat coconut oil in a medium sized pot over medium heat. Add the sliced garlic and fry, stirring, until golden brown. Remove to a plate and set aside.

2. Add the carrots, celery, bay leaves and rosemary to the oil (add more coconut oil if needed) and fry for a couple of minutes until the vegetables are slightly softened.

3. Add broth and beans. Bring to a boil then reduce to a simmer. Use a potato masher to mash some of the beans until the broth is creamy or until desired consistency. Add the chard and cover the pot. Let cook until chard is soft.

4. Remove the pot from the heat. Ladle about 1/2 cup of the soup into a small bowl and add the miso paste. Stir until miso paste is completely blended in. Pour back into the soup pot and stir in the fried garlic along with the lemon juice. Taste and add Herbamare & pepper if needed.

5. Remove the bay leaves and serve.