White Bean Soup

Name: White Bean Soup
Prep time: 2 h 20 min
Cook time: 2 h 20 min
Total time: 2 h 20 min
Yield: 6
Cuisine: Global
Ingredients: 439 grams white beans; 1 large carrot, chopped; 1 liters chicken broth; 1 teaspoon dried parsley; 1 teaspoon dried thyme; 2 cloves garlic, crushed; 283 grams golden corn, drained; 1 Tbsp olive oil; 6 servings salt and pepper to taste; 1 teaspoon dried summer savory; 237 milliliters diced fresh tomatoes; 1 yellow onion, chopped

White Bean Soup is a gluten free, dairy free, and vegetarian recipe with 6 servings. One portion of this dish contains about 8g of protein, 4g of fat, and a total of 179 calories. This recipe covers 13% of your daily requirements of vitamins and minerals. A couple people really liked this soup. It is perfect for Autumn. Head to the store and pick up summer savory, onion, chicken broth, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 2 hours and 20 minutes.

Instructions

Heat oil in a large stock pot over medium-high heat.

Ingredients you will need

Stock

Cooking Oil

Equipment you will use

Pot

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.

Ingredients you will need

Salt And Pepper

Carrot

Garlic

Onion

Corn

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.

Ingredients you will need

Chicken Broth

Tomato

Parsley

Beans

Thyme

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.

Ingredients you will need

Salt And Pepper

Seasoning