Ingredients:
4 cups vegetable broth
1 medium potatoes, peeled and diced small
1 large carrots, peeled and diced small
1 tablespoon olive oil
1 medium onions, chopped
3 cloves garlic, minced
4 cups cooked cannellini beans or 2 (14 ounce) cans canned cannellini, drained and rinsed
1/2 teaspoon dried thyme
1/4 teaspoon dried rosemary
salt & freshly ground black pepper
1 teaspoon lemon juice
Directions:
Bring 2 cups of the broth to a boil in a large saucepan.
Add potatoes and carrots, cover, reduce heat, and simmer gently for 15 minutes.
While potatoes cook, place oil in a heavy soup pot or Dutch oven over medium-high heat.
Add onions, reduce heat to low, cover, and cook for 10 minutes, stirring occasionally.
Add the garlic and cook for one minute.
Add 1 cup of broth and bring to a boil.
Add the cooked potatoes, carrots, and their liquid; stir in thyme and rosemary.
In a food processor or blender, puree the beans with the final cup of broth.
Add to the soup and bring to a boil.
Season to taste with salt and pepper and adjust thickness with additional broth, if necessary; stir in the lemon juice.
Serve with croutons or toasted bread as garnish.
Servings: 4
Time preparation: 15 min.
Time total: 50 min.