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Wednesday, October 12, 2016

Easy Creamy White Bean Soup

I enjoy a good, heart-warming bowl of soup as the temperature cools. I also like a good-tasting soup which requires only a few key ingredients and  few preparation steps.
Looking through our abundant supply of canned goods (we’re always prepared during hurricane season), I counted 8 cans of white beans. White bean soup became the logical solution to use of some these nutritious legumes. After searching for just the right recipe, and using on-hand ingredients, Easy, Creamy White Bean Soup was born.

Easy, Creamy White Bean Soup (Photo from Williams-Sonoma.com)

Easy Creamy White Bean Soup
Adapted from a recipe from Williams-Sonoma .com
Servings: 4

Ingredients:

4 cups cooked white beans, such as cannelloni or navy beans, drained and rinsed
1 tsp. minced fresh thyme or ¼ tsp. dried thyme
4 cups low-sodium chicken or vegetable broth
1/2 cup plain yogurt or heavy cream
¼ cup tahini
Salt and freshly ground pepper, to taste
Olive oil or Sesame oil for drizzling, if desired

Directions:

Place the beans, broth, yogurt (or cream, if using), tahini, and thyme in a food processor or blender; process until smooth.

Pour into a saucepan and warm gently over medium heat until it begins to simmer. Do not boil! Season with salt and pepper.

Serve immediately with a drizzle of olive oil or sesame oil, if desired.

Variation (based on the time of year): Click here for a recipe for Chilled Chickpea and Tahini Soup


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