1 (15-oz) can cannellini or great Northern beans, drained and rinsed
1 1/2 cups lower-sodium vegetable broth
Freshly ground black pepper
Instructions
In a large saucepan, heat oil over medium-high heat. Add onion, celery, garlic, basil, rosemary, thyme, and salt; reduce heat to medium0low and cook, stirring occasionally, 15 minutes, or until vegetables are softened.
Add beans and stir to combine. Using a large metal spoon, transfer about 3/4 of the bean mixture to a blender. Add broth and puree until smooth. Return mixture to the saucepan, stir to combine, and bring to a simmer just to heat through. Season with additional salt and pepper to taste. Serve warm.
Originally Submitted
4/21/2009
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You can add this SB Provencal White Bean Soup recipe to your own private DesktopCookbook.
