Creamy White Bean Soup

1 onion, diced

2 celery stalks, diced

2 carrots, peeled and diced

4 garlic cloves, minced

1 cup low-sodium vegetable broth

1 cup water

3 (15-ounce) cans cannellini beans, rinsed and drained, or 4 1/2 cups cooked cannellini beans, divided

1 tsp smoked paprika

1/2 tsp dried rosemary

1/4 tsp dried thyme

1/2 tsp sea salt

1/4 tsp black pepper

1/4 cup chopped parsley

1. In a large stockpot over medium-high heat, saute the onion, celery, carrots, and garlic in a small amount of water until tender, about 8 minutes.

2. Combine the vegetable broth, water, and 2 cans of cannellini beans in a blender. Blend until smooth and creamy.

3. Add the blended beans to the vegetables in the pot, along with the remaining 1 can of whole beans and all the seasonings. Simmer on low for 20 to 30 minutes to allow the flavors to bloom. Serve warm.

Source: The PlantPure Kitchen

Try #1: November 2022
This was delicious!  Surprisingly flavorful.  Freezes well.