2 c vegetable stock
8 large cloves garlic
1 med onion, coarsely chopped
4 c cooked cannellini or other white bean (2 x 16 oz cans, drained & rinsed)
In large saucepan, combine stock, garlic and onion. Bring to boil over high heat.
Reduce heat and simmer until veggies are soft, about 20 minutes.
Add half of beans to pan. Using immersion blender, puree soup until smooth.
Return soup to med heat, stir in remaining beans. Cook about 5 - 10 minutes until hot. Serves 4
Recipes for soups go here.
1 post • Page 1 of 1