Floridanative's Artichoke & White Bean Soup |
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Prep Time: 5 Minutes Cook Time: 10 Minutes |
Ready In: 15 Minutes Servings: 10 |
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An adaptation from an old (1998) Eating Well recipe - very quick to make and very tasty. Add some toasted Parmesan cheese bread and a green salad and you've got a very tasty dinner. Ingredients:
1 (14 ounce) can marinated artichoke hearts, drained (do not rinse) |
1 (15 ounce) can cannellini beans, rinsed and drained |
2 garlic cloves, pressed |
1 teaspoon extra virgin olive oil |
1/4 cup finely minced onion |
1/2 teaspoon dried thyme |
1 1/2 cups organic chicken broth |
kosher sea salt, to taste (about 1/2 teaspoon) |
fresh ground black pepper, to taste (about 1/4 teaspoon) |
fat-free garlic & cheese crouton, to garnish |
Directions:
1. Heat oil in saucepan over medium heat. Add garlic and onion, and saute until translucent and fragrant. Remove from heat.
2. Puree artichokes, cannellini beans, sauteed garlic and onion in food processor until smooth. (I had to use my blender, so I added some of the chicken broth at this point!).
3. Add pureed mixture to saucepan, add remainder of chicken broth, thyme, salt and pepper and heat through.
4. Check seasoning and adjust as necessary.
5. Serve with croutons to garnish.
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