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Creamy White Bean Soup

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This delicious, creamy soup will remind you of traditional white bean soup, but without the ham.  It’s easy to make, comforting, and full of flavor.

Ingredients

  • 1 onion, diced
  • 2 celery stalks, diced
  • 2 carrots, peeled and diced
  • 4 garlic cloves, minced
  • 1 cup low-sodium vegetable broth
  • 1 cup water
  • 3 (15-ounce) cans cannellini beans, rinsed and drained, or 4 1/2 cups cooked cannellini beans, divided
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon dried rosemary
  • 1/4 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 cup chopped fresh parsley

Instructions

  1. In a large stockpot over medium-high heat, saute the onion, celery, carrots, and garlic in a small amount of water until tender, about 8 minutes.
  2. Combine the vegetable broth, water, and 2 cans of cannellini beans in a blender.  Blend until smooth and creamy.
  3. Add the blended beans to the vegetables in the pot, along with the remaining 1 can of whole beans and all the seasonings.  Simmer on low for 20 to 30 minutes to allow the flavors to bloom.  Serve warm.

Find it online: https://plantpurecommunities.org/recipes/creamy-white-bean-soup/