White Bean Soup

[Guest guest]

3 lg. cl. garlic, peeled

1 med. onion, quartered

2 med. carrots, cut into 1" pieces

1 T olive oil

1 lg. baking potato cut into 1/2" dice

2 1/2 c vegetable broth

2 (19 oz) cans white kidney beans (cannellini), rinsed, drained

1/4 c chopped fresh parsley

3/4 t salt

1/4 t pepper

 

In food processor, mince garlic. Add onion and pulse until finely chopped. Remove to plate. Add carrots to processor and coarsely chop.

 

In lg. saucepan, heat oil over med. heat. Add onion mixture an carrots and cook, stirring occas. , until softened, about 8 min.

 

Stir in diced potato and 1 1/2 c broth and bring to a boil. Reduce heat to low, cover and simmer until potato is tender, 10 min.

 

In food processor, puree half of the beans, adding a little remaining broth to thin. Add bean puree, remaining whole beans and remaining 1 c broth to potato mixture in pan. Stir will and simmer 5 min. Stir in parsley, S & P.