Easy Creamy White Bean Soup

I enjoy a good, heart-warming bowl of soup as the
temperature cools. I also like a good-tasting soup which requires only a few
key ingredients and  few preparation steps.

Looking through our abundant supply of canned goods (we’re
always prepared during hurricane season), I counted 8 cans of white beans. White
bean soup became the logical solution to use of some these nutritious legumes. 

After searching for just the right recipe, and using on-hand ingredients,
Easy, Creamy White Bean Soup was born.

Easy, Creamy White Bean Soup (Photo from Williams-Sonoma.com)

Easy Creamy White Bean Soup
Adapted from a recipe from Williams-Sonoma .com
Servings: 4


Ingredients:


4 cups cooked white beans, such as cannelloni or navy
beans, drained and rinsed

1 tsp. minced fresh thyme or ¼ tsp. dried thyme

4 cups low-sodium chicken or vegetable broth

1/2 cup plain yogurt or heavy cream

¼ cup tahini

Salt and freshly ground pepper, to taste

Olive oil or Sesame oil for drizzling, if desired


Directions:


Place the beans, broth, yogurt (or cream, if using),
tahini, and thyme in a food processor or blender; process until smooth.


Pour into a saucepan and warm gently over medium heat until
it begins to simmer. Do not boil!
Season with salt and pepper.


Serve immediately with a drizzle of olive oil or sesame oil,
if desired.




Variation (based on the time of year): Click here for a recipe for Chilled Chickpea and Tahini Soup


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