Mommy's White Bean Soup!

Makes: 7 to 8 servings

Canned beans save on cooking time and the food processor makes quick work of preparing the ingredients. Lemon juice really adds to a flavor boost. This recipe can be halved easily, but it’s so delicious, why bother? Bean cuisine will keep you lean and healthy, and has a low glycemic index.

ingredients

3 or 4 cloves garlic, about 1 tbsp. minced
2 medium onions, cut into chunks
2 medium stalks celery, cut in chunks
2 medium carrots, cut in chunks
1 tbsp. extra-virgin olive oil
2 cans white kidney beans, drained and rinsed
4 cups vegetable or chicken broth
1 can tomatoes (don’t drain)
1/2 tsp. dried thyme
Salt and freshly ground black pepper
2 tbsp. lemon juice (preferably fresh)

directions

1
1) Drop the garlic through the feed tube of a food processor while the motor is running; process until minced, about 10 seconds. Add the onions, celery, and carrots; process with several quick on/off pulses, or until vegetables are coarsely chopped
2
2) Heat the oil in a large soup pot on medium heat. Sauté the vegetables about 5 to 7 minutes or until tender. If they begin to stick, stir in a little water
3
3) Working in batches, process the beans together with some of the broth in the processor until puréed, about 30 seconds. Add to the soup pot. Purée the tomatoes in batches add them to the pot, along with the seasonings. Bring to a boil; reduce heat to low and simmer, partially covered, for 20 minutes. Stir occasionally
4
4) Add the lemon juice, adjust seasonings to taste, and serve