Provencal White Bean Soup South Beach

This is quick, easy and has become a family favorite!

• Ready In: 30 mins
• Yields: 4 1 cups

Ingredients

• 1  tablespoon extra virgin olive oil
• 1  small onion, small chopped
• 1  celery, stalk finely chopped
• 2  garlic cloves, smashed
• 1⁄2 teaspoon dried basil
• 1⁄2 teaspoon dried rosemary, dried
• 1⁄4 teaspoon dried thyme, dried
• 1⁄4 teaspoon salt
• 1 (15 ounce) can cannellini beans, 15oz can
• 1 1⁄2 cups  low sodium vegetable broth, low sodium or 1 1⁄2 cups  chicken stock
•  fresh ground pepper, ground fresh

Directions

1. In a large saucepan,heat oil over medium high heat.
2. Add onion, celery, garlic, basil, rosemary, thyme and salt, reduce heat to medium low and cook, stir occasionally, 15 minutes or till veggies are softened.
3. Add beans and stir to combine.
4. Transfer 3/4 of the bean mixture to blender, using large spoon.
5. Add both and puree until smooth.
6. Return mixture to the saucepan, stir to combine, and bring to simmer just to heat through.
7. Season with additional salt and pepper to taste.
8. Serve warm.