White Bean Soup

A delicious white bean, corn, and tomato soup, seasoned with garlic, savory, and thyme. Tastes even better the next day!

• Preparation Time: 20 mins
• Cooking Time: 1 hr 15 mins
• Total Time: 1 hr 35 mins
• Calories: 161 Calories

Ingredients

• 1 tablespoon olive oil
• salt and pepper to taste
• 1 teaspoon dried thyme
• 1 teaspoon dried parsley
• 1 yellow onion, chopped
• 5 cups chicken broth
• 2 cloves garlic, crushed
• 1 large carrot, chopped
• 1 teaspoon dried summer savory
• 1 cup diced fresh tomatoes
• 1 (10 ounce) can golden corn, drained
• 1 (15.5 ounce) can white beans

Recipe Instructions

Step 1

Heat oil in a large stockpot over medium-high heat. Sauté garlic and onion until tender, approximately 5 minutes. Stir in carrot and corn. Season with salt and pepper; cook for another 2 to 3 minutes. Pour in chicken broth, beans, tomatoes, thyme, savory, and parsley. Bring to a low boil, reduce heat, cover and simmer for approximately one hour.

Step 2

Separate soup into 2 equal portions; allow to cool to room temperature. Once cooled, puree 1 portion in a blender or food processor until smooth. Return both batches to the stockpot; heat until warmed through. Adjust seasoning with salt and pepper as needed.