Carrot & White Bean Soup
A hearty, earthy vegetarian soup.
Ingredients
- 1/4 cup olive oil extra virgin
- 5 carrots washed & sliced
- 1/2 medium-sized sweet onion diced
- 1 15 ounce can White/Cannellini Beans drained & rinsed
- 1 14 ounce can vegetable broth unsalted
- 1 1/2 cups water
- 1/4 cup white wine
- 1/4 tsp Italian Seasoning
- 1 garlic clove
- salt & pepper to taste
Instructions
- On a large, heavy stockpot, combine all ingredients except salt & pepper.
- Bring to a boil, then reduce to a simmer and cook covered for 45 minutes or until carrots and onions are tender.
- Remove from heat and puree in batches in a blender or in the stockpot with an immersion blender.
- Serve topped with homemade croutons and fresh parsley or microgreens.
