CORN AND WHITE BEAN SOUP

By á-7894

Ingredients

• 1 can (14.5 ounces) low-sodium chicken broth
• 1 small onion, chopped
• 2 medium carrots, diced
• 2 medium celery ribs, diced
• 1 small potato, diced
• 3 large cloves garlic, minced
• 1 can (15.5 ounces) whole kernel corn, drained
• 1 can (19.5 ounces) white kidney or cannelli beans, rinsed and drained
• 1 cup milk (can use reduced fat)
• 1-1/2 teaspoons dried thyme
• Salt and pepper to taste

Preparation

Step 1

Place the broth, onion, carrots, celery, potato and garlic in a large saucepan. Bring to a boil over high heat. Reduce to low; cover and cook until tender, about 10 minutes. Add the corn, beans, milk, thyme, salt and pepper. Bring back to a boil and then reduce to low. Cover and simmer until hot, about 10 minutes. Serve immediately