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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
Details
Preparation
Step 1
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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