Creamy, Garlicky White Bean Soup
Website: WhatTheHeckDoIEatNow.com
Serves: 4
- 2 tbsp oil (or water) for sautéing
- 1 onion, diced
- 2 carrots, chopped into larger bite size pieces
- 2 potatoes, chopped into larger bite size pieces
- 2 stalks of celery chopped into larger bite size pieces
- ½ tsp ground cumin
- 1 whole bulb garlic, pressed (not one clove, the whole bulb!)
- 3½ cups vegetable broth
- 2 bay leaves
- 3 cups of cooked small white beans (approx 2 cans)
- 1 tsp salt
- ⅛ tsp pepper
- 2 tsp freshly squeezed lemon juice
- 1 cup of fresh spinach chopped
- Heat the oil (or water) in a soup pot over medium heat.
- Add your chopped onion and saute for about 5 minutes.
- Add your chopped carrots, potato and celery and saute for 1 minute.
- Add your cumin and stir to incorporate.
- Add your pressed garlic and the vegetable broth.
- Add your two bay leaves.
- Bring it to a boil and then reduce heat to a simmer, cover and cook for 15-20 minutes until the vegetables are fork tender.
- Add the cooked beans and stir.
- Once hot, remove from heat and add your salt, pepper and freshly squeezed lemon juice.
- Remove the bay leaves.
- Using a slotted spoon remove 2 cups of the veggies/beans and place in a separate bowl.
- Blend the remaining soup in a high speed blender.
- Add it back to the soup pot together with the unblended beans/veggies. Stir.
- Add your chopped spinach and allow a couple minutes for it to wilt.
- Serve!
Recipe by WHAT the HECK do I eat NOW at http://whattheheckdoieatnow.com/2017/01/09/creamy-garlicky-white-bean-soup/
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