Time 2h20m Yield 6 Number Of Ingredients 12 Steps:
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.
Time 30m Yield 7 servings. Number Of Ingredients 10 Steps:
In a large saucepan, saute the zucchini, onion, celery and carrot in oil for 5-7 minutes or until crisp-tender. Add the remaining ingredients. Bring to a boil. Reduce heat; cover and simmer for 15 minutes or until vegetables are tender.
More about “vegetarian white bean soup recipes”
Time 2h20m Yield 6 1-1/2 cups, 6 serving(s) Number Of Ingredients 12 Steps:
Soak beans for 20 minutes in enough lukewarm water to cover. Heat oil in Dutch oven over medium heat until hot. Add onion and garlic, cook and stir until tender. Drain the beans and add them along with the potatoes, carrots, celery, cabbage, parsley, bouillon, bay leaf and 6 cups water to Dutch oven. Mix well. Bring to a boil. Reduce heat; simmer 1-1 1/4 hours or until beans are tender; adding additional water if necessary.
