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.