White Bean Soup Recipe - Allrecipes.com

Directions

Heat oil in a large stock pot over medium-high heat. Saute garlic and onion until tender, approximately 5 minutes. Stir in carrot and corn, season with salt and pepper, and cook another 2 to 3 minutes. Pour in chicken broth, beans, tomatoes, thyme, savory, and parsley, and bring to a low boil. Reduce to a simmer, cover, and cook approximately one hour.
Separate soup into 2 equal portions, and allow to cool to room temperature. Once cooled, puree half of the batch in a blender or food processor until smooth. Return both batches to the stockpot, and heat until warmed through. Adjust seasoning with salt and pepper as needed. Serve hot.

Reviews (33)

SHERRYMARSH

Feb. 1, 2005

"Yummy! I took the advice of some previous reviews and made a few changes...three cloves of garlic, 2 carrots, 2 cans of chicken broth, 2 cans of white beans, 1 box of frozen chopped spinach, no summer..." See more savory. Didn't want to buy summer savory for only this recipe so skipped it. Not sure what I might be missing with skipping that - oh well. I cut up two Roma tomatoes and that wasn't quite enough. Will do 4 next time. Used had blender to thicken right in the pot so could skip the cooling off step - LOVE the hand blender!! Will definitely make again. Thanks for the great recipe! And a wonderful web site :)"

TUCCI013

Jan. 4, 2006

"I just prepared this soup and it was a real hit! I made the following adjustments: I added 2 chopped red potatoes as well as a can of chopped spinach, as suggested by previous reviewers. I also adde..." See mored a few shallots to the onion and garlic mixture. Additionally, I substituted veggie broth (I am a vegetarian). My husband and I found the flavor and consistency to be excellent. He asked me specifically to add this to my 'rotation.' Plus- it's great for those of us with the infamous "I will lose weight" New Year's resolution. Try it with a crusty multigrain bread- DELICIOUS!"