You can make this as creamy as you like by adding an extra potato (or a potato with a higher starch content) and by blending as much or as little of the soup as you like but it’s clean taste and satisfying stick to ribs taste make this the perfect fall or winter soup. As a bonus it’s made of ingredients that are cheap most of the year and are generally in my pantry so it’s perfect for last minute or cheap night meals.
White Bean Soup
AuthorMabDifficultyBeginnerHeat the oil in a soup pot over medium heat and add to it the onions, sauteing for about 5-6 minutes until they become translucent.
Add the potatoes, carrots, celery and cumin and cook for another 5 minutes.
Add the broth, garlic, and bay leaves bringing to a simmer for 15-20 minutes until the vegetables are tender.
Add the cooked beans and heat through adding the seasonings to taste.
To finish: Blend a portion of the soup until creamy and add the chopped spinach so that it merely wilts in the warm soup.
Adapted from What the Heck Do I Eat Now?"
Ingredients
Directions
Heat the oil in a soup pot over medium heat and add to it the onions, sauteing for about 5-6 minutes until they become translucent.
Add the potatoes, carrots, celery and cumin and cook for another 5 minutes.
Add the broth, garlic, and bay leaves bringing to a simmer for 15-20 minutes until the vegetables are tender.
Add the cooked beans and heat through adding the seasonings to taste.
To finish: Blend a portion of the soup until creamy and add the chopped spinach so that it merely wilts in the warm soup.