Creamy White Bean Soup.

(from Happytrails2010’s recipe box)

Source: RecipeThing user saymyname (from RecipeThing user go_romanovs) (from RecipeThing user kintyre)

Serves 4 people

Categories: Beans (Round), Main Dish, Soup, Vegetarian

Ingredients

  • 2 (19 ounce) cans navy beans or 2 (19 ounce) cans white kidney beans, drained and rinsed
  • 2 cups vegetable stock (or chicken stock)
  • 5 sun-dried tomatoes packed in oil, chopped
  • 2 teaspoons oil (from the tomatoes)
  • 6 green onions, chopped
  • 1/2 cup sherry wine

Directions

  1. In a food processor or blender, puree beans and stock (do this in batches if necessary).

  2. In a large skillet, saute green onions and tomatoes in oil over medium heat until onions are wilted but not brown.

  3. Add in the sherry; stir until the sherry is reduced by half; then remove skillet from heat.

  4. Add bean puree to skillet; return to heat and gently stir for 3 minutes.

  5. May garnish individual servings with chopped fresh parsley or cilantro.

Email to a friend | Print this recipe | Back