Creamy White Bean Soup
- 1 of 3 Heat oil in a large pot over medium. Add onion, potato and garlic and cook 5 minutes, until softened and slightly browned. Stir in broth and rosemary, increase heat to high and bring to a boil.
- 2 of 3 Once boiling, stir in beans. Reduce heat to medium and simmer 10 minutes, or until potato is tender.
- 3 of 3 Stir in lemon juice and puree with an immersion blender until smooth. Stir in heavy cream and ladle into bowls. Drizzle with a little olive oil and sprinkle with cracked black pepper. Makes 7 cups.
Servings Per Recipe: 4
Per Serving: 15 g pro., 1258 mg sodium, 18 g Fat, total, 11 g fiber, 8 g sat. fat, 6 g sugar, 387 kcal cal., 44 g carb.