Creamy Vegan White Bean & Garlic Soup

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This is a really great winter soup – thick, creamy, delicious, and really satisfying. White beans are simmered in vegetable stock with garlic and onions, seasoned with black pepper and rosemary, and pureed until smooth. Perfect with a chewy grain bread or crusty baguette!

Creamy White Bean & Garlic Soup – makes 4 generous servings

  • 2 Tablespoons oil
  • 2 Tablespoons chopped onion
  • 2 Cans white beans
  • 3-4 large cloves garlic
  • 4 C vegetable stock
  • 1/4 tsp. ground dried rosemary
  • salt, pepper to taste

In a large pot, heat oil and add onion, sauteing until tender. Add beans, stock, and rosemary. Bring to a boil, then reduce and simmer until garlic is soft and tender, about 10 minutes.

Puree either with a stick blender, or by ladeling soup into a standard blender and blending in small batches until completely smooth. Return soup to pot and season with salt and freshly cracked black pepper to taste.

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