White Bean Soup
A hearty and flavorful white bean soup recipe that makes a great winter meal. Tastes even better the next day!
olive oil
1
tablespoon
garlic, crushed
2
cloves
yellow onion, chopped
1
carrot, chopped
1
large
golden corn, drained
1
(10 ounce) can
salt and pepper to taste
chicken broth
5
cups
white beans
1
(15.5 ounce) can
diced fresh tomatoes
1
cup
dried thyme
1
teaspoon
dried summer savory
1
teaspoon
dried parsley
1
teaspoon
 Gather the ingredients.
  Heat oil in a large stockpot over medium-high heat. Sauté garlic and onion until tender, approximately 5 minutes. Stir in carrot and corn. Season with salt and pepper; cook for another 2 to 3 minutes.
  Pour in chicken broth, beans, tomatoes, thyme, savory, and parsley. Bring to a low boil, reduce heat, cover and simmer for approximately one hour.
  Separate soup into 2 equal portions; allow to cool to room temperature. Once cooled, puree 1 portion in a blender or food processor until smooth.
  Return both batches to the stockpot; heat until warmed through. Adjust seasoning with salt and pepper as needed.
