White Bean Soup recipe
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Ingredients
- 1 tablespoon olive oil 2 cloves garlic, crushed 1 yellow onion, chopped 1 large carrot, chopped 1 (10 ounce) can golden corn, drained salt and pepper to taste 5 cups chicken broth 1 (15.5 ounce) can white beans 1 cup diced fresh tomatoes 1 teaspoon dried thyme 1 teaspoon dried summer savory 1 teaspoon dried parsley
Nutrition Info
- 160.8 caloriescarbohydrate: 28.8 gcholesterol: : -fat: 3 gfiber: 5.6 gprotein: 7.2 gsaturatedFat: 0.5 gservingSize: -sodium: 347.7 mgsugar: 3.8 gtransFat: : -unsaturatedFat: : -
Directions White Bean Soup
Directions
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Heat oil in a large stock pot over medium-high heat. Saute garlic and onion until tender, approximately 5 minutes. Stir in carrot and corn, season with salt and pepper, and cook another 2 to 3 minutes. Pour in chicken broth, beans, tomatoes, thyme, savory, and parsley, and bring to a low boil. Reduce to a simmer, cover, and cook approximately one hour.
Separate soup into 2 equal portions, and allow to cool to room temperature. Once cooled, puree half of the batch in a blender or food processor until smooth. Return both batches to the stockpot, and heat until warmed through. Adjust seasoning with salt and pepper as needed. Serve hot.