White Bean Soup Recipe

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.