This thick and garlicky soup is a Mediterranean classic normally made from dried beans slowly cooked with potatoes, onions, and garlic. This version takes advantage of cooked beans and a food processor to produce a quick and hearty dinner soup. Serve with plenty of good crusty bread.
- 4 cups vegetable broth
- 1 medium potato, peeled and diced small
- 1 large carrot, peeled and diced small
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 4 cups cooked cannellini beans or 2 (14 ounce) cans canned cannellini, drained and rinsed
- 1⁄2 teaspoon dried thyme
- 1⁄4 teaspoon dried rosemary
- salt & freshly ground black pepper
- 1 teaspoon lemon juice
- Bring 2 cups of the broth to a boil in a large saucepan.
- Add potatoes and carrots, cover, reduce heat, and simmer gently for 15 minutes.
- While potatoes cook, place oil in a heavy soup pot or Dutch oven over medium-high heat.
- Add onions, reduce heat to low, cover, and cook for 10 minutes, stirring occasionally.
- Add the garlic and cook for one minute.
- Add 1 cup of broth and bring to a boil.
- Add the cooked potatoes, carrots, and their liquid; stir in thyme and rosemary.
- In a food processor or blender, purée the beans with the final cup of broth.
- Add to the soup and bring to a boil.
- Season to taste with salt and pepper and adjust thickness with additional broth, if necessary; stir in the lemon juice.
- Serve with croutons or toasted bread as garnish.