White Bean Soup
Portion Size: 1 cup
Ingredients: Yields: 8 servings
| Ingredients | Notes: |
| 1 tablespoon oil | |
| 2 cloves garlic | Washed, peeled and minced |
| 1 onion | Peeled, washed, and chopped |
| 1 large carrot | Washed, peeled and chopped |
| 1/2 cup celery | Washed, trimmed and chopped |
| 1 teaspoon salt | |
| ½ teaspoon pepper | |
| 5 cups low sodium chicken broth | |
| 2 (15.5 ounce) cans white beans | Drained and rinsed |
| 1 teaspoon dried thyme | |
| 1 teaspoon dried basil | |
| 1 teaspoon dried parsley |
Directions:
| Steps: | Directions: | Critical Control Point /Quality Assurance |
| 1 | Heat oil in a large stock pot over medium-high heat. | |
| 2 | Sauté garlic and onion until tender, approximately 5 minutes. | |
| 3 | Stir in carrot and celery, season with salt and pepper, and cook another 2 to 3 minutes. | |
| 4 | Pour in chicken broth, beans, basil, thyme, and parsley, and bring to a low boil. | |
| 5 | Reduce to a simmer, cover, and cook approximately one hour. | |
| 6 | Separate soup into 2 equal portions, and allow to cool to room temperature. | |
| 7 | Once cooled, puree half of the batch in a blender or food processor until smooth. | |
| 8 | Return both batches to the stockpot, and heat until warmed through. | Cook until internal temperature reaches 135°F. |
| 9 | Adjust seasoning with salt and pepper as needed. | Serve hot. |
Posted in Soup Recipes
