You can make this soup extra creamy either by adding more potato chunks and/or by blending as much or as little of the soup as you like. The soup itself has a really simple taste and it pretty satisfying stick to ribs making it a perfect soup for any chilly day. 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 a last minute meal.
White Bean Soup
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.
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.