Provencal White Bean Soup
Ingredients for making Provencal White Bean Soup
- 1 tablespoon extra-virgin olive oil
- 1 small onion, chopped
- 1 celery stalk finely chopped
- 2 garlic clovers, smashed and peeled
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried rosemary
- 1/4 teaspoon dried thyme
- 1/4 teaspoon salt
- 1 (15-ounce) can cannellini or great Northern beans, drained and rinsed
- 1 1/2 cups lower-sodium vegetable broth
- Freshly ground black pepper
Instructions for making Provencal White Bean Soup
In a large saucepan, heat oil over medium-high heat. Add onion, celery, garlic, basil, rosemary, thyme, and salt; reduce heat to medium-low and cook, stirring occasionally, 15 minutes, or until vegetables are softened.
Add beans and stir to combine. Using a large metal spoon, transfer about 3/4 of the bean mixture to a blender. Add broth and puree until smooth. Return mixture to the saucepan, stir to combine, and bring to a simmer just to heat through. Season with additional salt and pepper to taste. Serve warm.
Makes 4 (1-cup) serving
