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White Bean Soup

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  • Servings: 4

Ingredients

  • 1 tablespoon olive oil
  • 1 tablespoon unsalted butter
  • 1 yellow onion
  • 2 teaspoons chopped garlic
  • 1/4 cup tomato paste
  • 2 15 1/2-ounce cans white beans
  • 4 cups low-sodium chicken broth
  • Salt and freshly ground black pepper
  • 4 small round loaves bread optional
  • 2 teaspoons chopped fresh parsley

Directions

In a soup pot, heat the oil and butter over medium heat. Add onion; saute for 3 to 5 minutes or until softened. Add the garlic; saute about 1 minute or until fragrant. Stir in the tomato paste. Add white beans and broth; bring to a boil.

Reduce heat and simmer for 20 minutes. Add salt and pepper to taste. Transfer the soup to a blender or food processor; puree until fairly smooth.

If desired, slice the top off each of the loaves and hollow out about 1 1/2 cups of bread from each. (Save bread to make croutons or bread crumbs later.) Ladle the soup into the bread bowls and garnish with parsley.