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Creamy White Bean Soup 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, minced2 Tbsp virgin coconut oil 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 sea salt 1/4 teaspoon black pepper 1/4 cup chopped fresh parsley In a large stockpot over medium-high heat, sauté the onion, celery, carrots, and garlic in coconut oil until tender, about 8 minutes. Combine the vegetable broth, water, and 2 cans of cannellini beans in a blender. Blend until smooth and creamy. 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. Garnish with parsley.
__________________ Your Friend, Nutrition Missionary & Fellow Health Seeker Tanner B Goodsell