Creators
Samantha & Chris Mener
Description
This creamy white bean soup is a comforting, nutritious dish made with cannellini beans, garlic, and herbs, blended to perfection for a smooth texture and rich flavor.
INGREDIENTS
Serves 4 people
Ingredient | Quantity | Notes |
Bone Broth | 3 1/5 cup | |
Cannellini Beans | 3 1/5 cup | cooked |
Garlic | 6 2/5 clove | minced |
Marjoram | 4/5 tbsp | chopped |
Olive Oil | 3 1/5 tbsp | |
Pepper | 2/5 tsp | |
Sage | 2 2/5 leaves | fresh, chopped |
Salt | 4/5 tsp | |
Shallots | 1 3/5 | large, minced |
Goat Yogurt | 4/15 cup |
PREPARATION
- Heat olive oil in dutch oven or soup pot over medium heat
- Add shallot and cook until translucent and fragrant, approximately 3 minutes
- Add garlic, sage, marjoram and beans to pot, stir and cook for another 3 minutes
- Add bone broth and bring to a simmer.
- Simmer soup for 10-15 minutes or until beans are very tender.
- Take pot off heat and using an immersion blender, blend soup until all chunks are completely pureed
- Put pot back on low to medium heat and add yogurt, salt and pepper and mix with a spoon until incorporated.
SUGGESTIONS
- As with any soup in this pack, I use bone broth for its high mineral content. I highly recommend you start making your own as well as the health benefits are staggering. I have a simple to follow recipe in this book to get you started. To save time, if you haven’t prepared your own broth, you can substitute any store bought chicken or veggie broth.