Celery + White Bean Soup
Source of Recipe
from Robin via thrifyfun
Celery + White Bean Soup
2 Tablespoons vegetable oil
3 cups thinly sliced celery
1 cup diced onion
1 cup carrots, cut in matchsticks
2 cans white kidney beans, (may use Great Northern, undrained )
2 cans ready-to-serve chicken broth
1/4 teaspoon crushed rosemary leaves, (optional)
grated Parmesan cheese
finely diced celery
In a large saucepan, heat oil until hot.
Add celery, onion and carrots.
Cook, stirring occasionally, until celery is crisp-tender, about 5 minutes.
In the bowl of a blender/food processor, place 1 can of the beans
and puree until smooth. Add to saucepan.
Stir in remaining can of beans, chicken broth, and rosemary.
Bring to boil; reduce heat and simmer, covered, until carrots are tender
and flavors are blended, about 10 minutes.
Sprinkle with Parmesan cheese.
Garnish with finely diced celery, if desired.
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