Name: White Bean Soup
Yield: 4 servings
Ingredients: 2 (15 ounce) cans cannellini beans, drained; 5 tablespoons olive oil; 1 medium onion, finely chopped; 1 carrot, finely chopped; 1 celery rib, finely chopped; 3 medium tomatoes, peeled and finely chopped; 2 garlic cloves, finely chopped; 12 teaspoon dried thyme; 3 cups boiling water; salt & freshly ground black pepper

Servings: 4 persons

2 (15 ounce) cans cannellini beans, drained
5 tablespoons olive oil
1 medium onion, finely chopped
1 carrot, finely chopped
1 celery rib, finely chopped
3 medium tomatoes, peeled and finely chopped
2 garlic cloves, finely chopped
12 teaspoon dried thyme
3 cups boiling water
salt & freshly ground black pepper

1
puree one can of the beans in a food processor to make a smooth paste.
2
if necessary, add a little water.
3
in a large saucepan, heat the oil.
4
add the onion and cook until it is softened.
5
then add the celery and carrot and cook for about 5 more minutes.
6
add the tomatoes, garlic, and thyme, cooking for 6-8 more minutes, while stirring often.
7
pour in the boiling water, and add the whole beans and bean puree.
8
season with salt and pepper.
9
allow the soup to simmer for 10-15 minutes before serving.

No nutritional information available.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

White Bean Soup

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