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Creamy White Bean Soup

Beverly Verwey
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Servings 4 people
Calories 451 kcal

Ingredients
 

  • 1 large onion - diced (about 1 1/2 cup)
  • 1 medium carrot - diced
  • 1 stalk celery - minced
  • 4 cloves garlic - minced
  • 1/4 cup tomato paste
  • 1/4 tsp black pepper
  • 1/4 tsp dried thyme
  • 1/4 tsp dried crushed rosemary
  • 1/8 tsp red pepper flakes
  • 10 cups cooked cannellini beans - 3 cans, drained and rinsed
  • 4 cups low-sodium vegetable broth

Instructions
 

  • In a large pot, heat ΒΌ cup of vegetable broth and add the onions, carrot and celery. Cook, stirring frequently for 8 to 10 minutes or until the onion is soft. Add the garlic and cook, stirring constantly, for 1 minute.
  • Add tomato paste, pepper. Mix and cook for 7 to 8 minutes or until vegetables are soft.
  • Add the thyme, rosemary and red pepper flakes. Mix thoroughly.
  • Slowly pour in the vegetable broth while scraping the bottom of the pan to release any browned bits. Add the beans and stir. Bring to a boil and then reduce heat until soup is gently simmering. Simmer, uncovered, for 10 to 15 minutes.
  • With a hand held blender blend the soup so that some of the ingredients are blended smooth. The soup should be creamy with nice chunks. Serve immediately.

Nutrition

Calories: 451kcalCarbohydrates: 63.4gProtein: 29.3gFat: 1.2gSodium: 62.3mg