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My review
White Bean Soup
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MEADOWG
"A hearty and flavorful winter meal that can easily be made vegetarian, if desired."
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Ingredients
2 h 20 m servings 161Original recipe yields 6 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- 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.
Footnotes
- Caution
- Never place hot soup in blender or food processor.
Nutrition Facts
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Reviews
Read all reviews 4250 Ratings
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Most helpful positive review
2/1/2005
Yummy! I took the advice of some previous reviews and made a few changes...three cloves of garlic, 2 carrots, 2 cans of chicken broth, 2 cans of white beans, 1 box of frozen chopped spinach, no ...
Most helpful critical review
10/23/2005
This is tasty, but not quite as satisfying as I had hoped. I doubled the amount of beans as others suggested, but the soup was still rather watery. I like the addition of the tomatoes, but will ...
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2/1/2005
Yummy! I took the advice of some previous reviews and made a few changes...three cloves of garlic, 2 carrots, 2 cans of chicken broth, 2 cans of white beans, 1 box of frozen chopped spinach, no ...
1/4/2006
I just prepared this soup and it was a real hit! I made the following adjustments: I added 2 chopped red potatoes as well as a can of chopped spinach, as suggested by previous reviewers. I als...
3/14/2004
added more white beans and a package of chopped spinach and just before serving a squeeze of lemon OUTSTANDING!
3/20/2007
I made a few changes in the recipe since my wife is not a garlic lover. Since chicken stock comes 4 cips to the container, I used 4 cups of stock, 1/2 half an onion. I also added an additional...
10/13/2009
My husband (who is difficult to impress when it comes to cooking) said this was one of the best dishes I've ever made, so it's prompted me to write my very first review. I made a bunch of small...
10/23/2005
This is tasty, but not quite as satisfying as I had hoped. I doubled the amount of beans as others suggested, but the soup was still rather watery. I like the addition of the tomatoes, but will ...
12/12/2007
This soup is AWESOME. We threw in a handful of barley and a little extra garlic (garlic lovers) but aside from that, it will remain in our family recipes forever and ever. It is so healthy and...
3/30/2004
This is a really tasty soup! It's very fast (as far as soups go) and easy to make. Next time I will use more beans though. I only had 3 cups of chicken broth and so I used 3 cups broth and 1 cup...
4/26/2009
We really enjoyed this soup. I followed some of the other suggestions, added spinach and some potatoes. I also did not add half of the soup to the food processor, I just left it all un-processed...