A delicious white bean and corn soup, seasoned with garlic, savory, and thyme. Tastes even better the next day, and can easily be made vegetarian!
INGREDIENTS (for 6 servings):
- 1 tablespoon olive oil
- 2 cloves garlic, crushed
- 1 yellow onion, chopped
- 1 large carrot, chopped
- 1 (10 ounce) can golden corn, drained
- salt and pepper to taste
- 5 cups chicken broth
- 1 (15.5 ounce) can white beans
- 1 cup diced fresh tomatoes
- 1 teaspoon dried thyme
- 1 teaspoon dried summer savory
- 1 teaspoon dried parsley
Heat oil in a large stock pot over medium-high heat. Saute garlic and onion until tender, approximately 5 minutes. Stir in carrot and corn, season with salt and pepper, and cook another 2 to 3 minutes. Pour in chicken broth, beans, tomatoes, thyme, savory, and parsley, and bring to a low boil. Reduce to a simmer, cover, and cook approximately one hour.
Separate soup into 2 equal portions, and allow to cool to room temperature. Once cooled, puree half of the batch in a blender or food processor until smooth. Return both batches to the stockpot, and heat until warmed through. Adjust seasoning with salt and pepper as needed. Serve hot.
Never place hot soup in blender or food processor.