March 3, 2009

White Bean Soup with Vegetables

This soup was good...not great but good. Very healthy!!! Next time I may not blend all of the soup, only half, so that I have some chunks.

1TBS olive oil
1 large onion, minced (I omited, we don't like onion)
2 medium carrots, chopped
2 stalks celery, chopped
1 medium Yukon Gold Potato, chopped
1 medium zucchini, diced
3-4 springs parsley, minced
1/8 tsp dried rosemary or 1/4 tsp fresh
1/8 tsp dried thyme or 1/4 tsp fresh
6 cups of chicken or vegetable broth
2 cans organic white beans, drained
salt and pepper to taste

Add olive oil to large soup pot over medium-high heat. Add onion, carrot, celery, and potato. Saute until the vegetables sweat.

Stir in parsley, rosemary, and thyme. Then add zucchini, stock and beans. Reduce heat to simmer and cook 30 mins, stirring occasionally.

Puree with an emersion blender to desired consistency.

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