White Bean and Roasted Garlic Soup

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White Bean and Roasted Garlic Soup

Creamy and mellow

 

The Beans

 

1/2 tbsp olive oil

1/2 lb navy beans

4 sprigs fresh thyme

1 can vegetable broth

1/3 can water

 

Soak the beans overnight. In pressure cooker, combine all

ingredients. Bring up to pressure on high heat and reduce heat to

maintain pressure for 10 minutes. Use the quick-release method to

reduce pressure. The beans can also be cooked in a medium sauce pan

for about 1 hour or until beans are tender.

 

The Soup

 

1 1/2 tbsp olive oil

1/2 cup onion, finely chopped

1/3 cup celery, finely chopped

1 tsp salt

1-2 tsp fresh thyme

2 bay leaves

1 head roasted garlic

1 cup chopped fresh spinach

 

Sauté onion and celery in oil until lightly browned. Add beans with

their liquid and stir in remaining ingredients. Simmer for 30

minutes to allow flavors to blend. Puree soup in blender or with

immersion blender to produce smooth texture. Soup may be thinned if

necessary with extra vegetable broth.

 

 

 

Interested in healthy, vegan recipes?

http://www.Christian-Vegan-Cooking