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Prep Time: 18 Minutes Cook Time: 12 Minutes |
Ready In: 30 Minutes Servings: 6 |
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this soup is easy to make, and the bean puree makes it nice and thick. warm up with it on a cold winter day. Ingredients:
2 (15 ounce) cans cannellini beans, drained |
5 tablespoons olive oil |
1 medium onion, finely chopped |
1 carrot, finely chopped |
1 celery rib, finely chopped |
3 medium tomatoes, peeled and finely chopped |
2 garlic cloves, finely chopped |
1/2 teaspoon dried thyme |
3 cups boiling water |
salt & freshly ground black pepper |
Directions:
1. puree one can of the beans in a food processor to make a smooth paste. if necessary, add a little water.
2. in a large saucepan, heat the oil. add the onion and cook until it is softened. then add the celery and carrot and cook for about 5 more minutes.
3. add the tomatoes, garlic, and thyme, cooking for 6-8 more minutes, while stirring often.
4. pour in the boiling water, and add the whole beans and bean puree. season with salt and pepper. allow the soup to simmer for 10-15 minutes before serving.
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