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6 servings
Ingredients:
1 tablespoon olive oil2 cloves garlic, crushed1 yellow onion, chopped1 large carrot, chopped1 (10 ounce) can golden corn, drainedsalt and pepper to taste5 cups chicken broth1 (15.5 ounce) can white beans1 cup diced fresh tomatoes1 teaspoon dried thyme1 teaspoon dried summer savory1 teaspoon dried parsley
Instructions:
Heat oil in a large stock pot over medium-high heat.Saute garlic and onion until tender, approximately 5 minutes.Stir in carrot and corn, season with salt and pepper, and cook another 2 to 3 minutes.Pour in chicken broth, beans, tomatoes, thyme, savory, and parsley, and bring to a low boil.Reduce to a simmer, cover, and cook approximately one hour.Separate soup into 2 equal portions, and allow to cool to room temperature.Once cooled, puree half of the batch in a blender or food processor until smooth.Return both batches to the stockpot, and heat until warmed through.Adjust seasoning with salt and pepper as needed.Serve hot.
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