White Bean Creamless soup

By á-1244

ar demizet

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

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