Mediterranean White Bean Soup

Name: Mediterranean White Bean Soup
Ingredients: 4 cups vegetable broth; 1 medium potato, peeled and diced small; 1 large carrot, peeled and diced small; 1 tablespoon olive oil; 1 medium onion, chopped; 3 cloves garlic, minced; 2 cups cooked cannellini beans or (14 ounce) cans canned cannellini, drained and rinsed; 1/2 teaspoon dried thyme; 1/4 teaspoon dried rosemary; salt & freshly ground black pepper; 1 teaspoon lemon juice

11 ingredients

11 steps

Ingredients

4 cups vegetable broth
1 medium potato, peeled and diced small
1 large carrot, peeled and diced small
1 tablespoon olive oil
1 medium onion, chopped
3 cloves garlic, minced
2 cups cooked cannellini beans or (14 ounce) cans canned cannellini, drained and rinsed
1/2 teaspoon dried thyme
1/4 teaspoon dried rosemary
salt & freshly ground black pepper
1 teaspoon lemon juice

Directions

1

Bring 2 cups of the broth to a boil in a large saucepan.
2

Add potatoes and carrots, cover, reduce heat, and simmer gently for 15 minutes.
3

While potatoes cook, place oil in a heavy soup pot or Dutch oven over medium-high heat.
4

Add onions, reduce heat to low, cover, and cook for 10 minutes, stirring occasionally.
5

Add the garlic and cook for one minute.
6

Add 1 cup of broth and bring to a boil.
7

Add the cooked potatoes, carrots, and their liquid; stir in thyme and rosemary.
8

In a food processor or blender, puree the beans with the final cup of broth.
9

Add to the soup and bring to a boil.
10

Season to taste with salt and pepper and adjust thickness with additional broth, if necessary; stir in the lemon juice.
11

Serve with croutons or toasted bread as garnish.