Servings | 6

I did not puree, and no additional liquid was needed. My yield was closer to 14 cups. I omitted the optional vegan parmesan. I subbed herbes de provence for the rosemary.

2 tsp water
1 cup celery
1 cup onion(s)
1 clove garlic clove(s)
1 Tbsp bay leaf
1 tsp ground thyme
1 tsp dried rosemary
1 cup carrot(s)
1 1/4 cup potato(es)
1 cup canned white beans
14 1/2 oz fat-free vegetable broth
2 1/2 cup water
1/2 cup white wine
1/2 cup dried parsley

In a large pot, heat 2 tsp water over moderately high heat & cook onion, celery, bay leaf, thyme & rosemary, stirring occasionally, until onion is translucent. Add minced garlic & cook for 1 minute. Add carrots, potatoes, beans, broth & water and bring to a boil. Reduce heat and simmer, covered, for 1 1/2 to 2 hours, until beans are tender. Stir in the wine and additional broth or water to desired consistency.

Remove bay leaf. In a blender, puree 2 cups of soup until smooth and stir into soup. Adjust seasoning with salt and pepper & stir in parsley. Serve soup with optional vegan parmesan. (add points)

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