Healthy (and yummy!) dinner: White bean and veggie soup

White bean and veggie soup

1 carrot, diced
2 stalks celery, diced
1/2 yellow onion, diced
2 cloves garlic, minced
1 T olive oil
1 cup corn (fresh or frozen)
2 14.5 oz cans white beans (Great Northern or cannellini), drained and rinsed
2 14.5 oz cans vegetable broth
bay leaf
salt and pepper

Heat oil over medium heat. Add carrots and onion and cook for 5 minutes. Add celery and garlic and cook an additional 3 minutes. Add corn, broth, beans, and bay leaf. Bring to a boil and simmer gently for 15 minutes. Remove bay leaf. Puree to desired consistency (I often remove 1/3, puree the remainder, and then add it back in). Salt and pepper to taste.

Serve with brown bread or top with croutons.

Serves 4


Craig Miyamoto said...

Send me some in email, please. I love bean soup.

casch said...

This sounds so good and easy~which is my favorite kind!