White Bean Soup

Ingredients

• 15.5 ounce beans white canned
• 1 large carrots chopped
• 5 cups chicken broth 
• 1 teaspoon parsley dried
• 1 teaspoon thyme leaves dried
• 2 cloves garlic crushed
• 10 ounce golden corn drained canned
• 1 tablespoon olive oil 
• 6 servings salt and pepper to taste
• 1 teaspoon summer savory dried
• 1 cup tomatoes fresh diced
• 1  onion yellow chopped

Equipment

• food processor
• pot
• blender

Directions

1. Heat oil in a large stock pot over medium-high heat.
2. 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.
3. 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.
4. 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.
5. Serve hot.