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Tuscan White Bean Soup

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Prep Time 15 minutes
Cook Time 15 minutes
Servings: 7
Ingredients Method

Ingredients
  

  • 1 medium onion chopped (1 cup)
  • 1 large leek white part, chopped (1/2 cup)
  • 3 cloves garlic chopped
  • 1 tablespoon olive oil
  • 3-4 sprigs fresh rosemary or 1 tsp. dried rosemary
  • 2-3 sprigs fresh thyme or ½ tsp. dried thyme
  • 2 quarts low-sodium vegetable broth
  • 3 cans 15-oz. each cannelloni or great Northern beans, rinsed and drained
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground white pepper

Method
 

  1. Sauté onion, leek and garlic in oil in large stockpot over medium heat, stirring frequently until translucent, about 10 minutes. Add rosemary and thyme. Cook 5 minutes longer.
  2. Add broth, beans, salt, and pepper. Bring to a boil; reduce heat and simmer, covered,15-20 minutes.
  3. Remove rosemary and thyme sprigs. Pour two-thirds of beans into blender or food processor. Cover; blend until pureed. Stir beans back into soup; heat through.

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