Creamy White Bean Soup
Ingredients
- 1 (16-oz) pkg dried great Northern beans
- ¼ cup butter
- 1 onion, chopped
- 3 stalks celery, chopped
- 2 carrots, chopped
- 3 cloves garlic, minced
- 2 (32-oz) cartons chicken broth
- ½ cup heavy cream
- 1 Tbsp ground cumin
- 2 tsp ground coriander
Instructions
- Soak beans overnight according to package directions; drain well.
- Melt butter in a large Dutch oven over medium heat; add onion, celery, carrots, and garlic. Cook, stirring occasionally, until vegetables are tender.
- Add broth and beans; bring to a boil, reduce heat, cover and simmer 1 hour or until beans are very tender. Stir in cream, cumin, and coriander. Cool 10 minutes.
- Puree soup using an immersion blender or in batches in a blender with center of lid removed so heat can escape. Season with salt and pepper to taste.
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