Garlic Bean Soup

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Garlic Bean Soup

 

2 cups chopped onion

1 cup sliced carrot

1/2 cup sliced celery

12-14 medium cloves garlic, peeled, crushed

2 Tbsp. olive oil

2 cans (14 1/2 oz. each) vegetable broth (may flavor with chicken-

style seasoning)

2 cans (15 ounces each) Great Northern beans or garbanzo

beans,rinsed, drained

Salt to taste

Finely chopped chives or parsley, optional

 

Sauté onion, carrot, celery and garlic in oil in large saucepan 3 to 4

minutes. Add broth and beans; heat to boiling reduce heat and simmer

until vegetables are tender, 5 to 8 minutes.

 

Process soup in food processor or blender until smooth. Serve in

bowls; sprinkle with chives.

 

Frozen onion and prepared chopped garlic can be substituted; also to

save preparation time, chopped baby carrots may be used. Soup can be

made 1 to 2 days in advance; refrigerate covered.

Servings: 6 (about 1 cup each)

 

Source:

American Dry Bean Board (adapted)