White Bean Creamless soup

ar demizet
White Bean Creamless soup
White Bean Creamless soup

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 2

    t olive oil

  • 1

    small chopped onion, about 1 c

  • 1

    rib celery, chopped, about 1/3 c

  • 1

    med carrot,chopped, about 1/3 c

  • 1/2

    t paprika

  • 2

    o med cloves garlic, peeled

  • 1

    t kosher salt

  • 1/4

    t pepper

  • 1/4

    c dry white wine

  • 2

    c chicken or vegetable stock

  • 1

    med russet potato, peeled and cut into quarters

  • 2

    (15 oz) cans white beans, drained and rinsed

  • 1

    large sprig rosemary

  • 1

    large sprig fresh thyme

  • 1

    bay leaf

Directions

Heat oil and sweat the onion, celery and carrot over med heat, stirring, for about 5 min. Add paprika, garlic, salt and pepper and cook about 2 min til fragrant. Deglaze the pan with wine and stock and bring to a simmer. Add potato, beans, herbs and 2 cups water. Bring to a boil and let simmer, partially covered over med low heat until potato and garlic are very tender, 15-20 min. Remove from heat and let cool a few min. remove herbs. Scoop out about a cup of beans and set aside. Blend soup til creamy. Add reserved beans back to soup, season and serve. 6 servings 181 cal, 10g protein, 2g fat,11g fiber

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