Mediterranean Bean Soup

Total Time: 50 mins Preparation Time: 15 mins Cook Time: 35 mins

Ingredients

• Servings: 4
• 4 cups vegetable broth
• 1 medium potato, peeled and diced small
• 1 large carrot, peeled and diced small
• 1 tablespoon olive oil
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 4 cups cooked cannellini beans or 2 (14 ounce) cans canned cannellini, drained and rinsed
• 1/2 teaspoon dried thyme
• 1/4 teaspoon dried rosemary
• salt & freshly ground black pepper
• 1 teaspoon lemon juice

Recipe

• 1 bring 2 cups of the broth to a boil in a large saucepan.
• 2 add potatoes and carrots, cover, reduce heat, and simmer gently for 15 minutes.
• 3 while potatoes cook, place oil in a heavy soup pot or dutch oven over medium-high heat.
• 4 add onions, reduce heat to low, cover, and cook for 10 minutes, stirring occasionally.
• 5 add the garlic and cook for one minute.
• 6 add 1 cup of broth and bring to a boil.
• 7 add the cooked potatoes, carrots, and their liquid; stir in thyme and rosemary.
• 8 in a food processor or blender, purã©e the beans with the final cup of broth.
• 9 add to the soup and bring to a boil.
• 10 season to taste with salt and pepper and adjust thickness with additional broth, if necessary; stir in the lemon juice.
• 11 serve with croutons or toasted bread as garnish.