Dang. This isn't a cooking blog, I promise. But several have asked about this soup, too, and not only was it easy it was delicious. It was in the Kroger recipe book in case it looks familiar. Enjoy...
White Bean Soup with Vegetables
1 T. extra virgin olive oil
1 large onion, minced
clove garlic, minced
2 med. carrots, chopped
2 stalks celery chopped
1 med. Yukon Gold potato, chopped
1 med. zucchini, diced
3-4 sprigs parsley, minced
1/4 tsp. fresh rosemary AND thyme (or 1/8th each dried)
6 cups chicken or vegetable broth
2 1/2 cups white beans soaked and cooked (or 2 cans organic white beans)
1 T. unsalted butter
Fresh ground black pepper and salt, to taste
Heat a medium Dutch oven or stockpot over med. high heat. Add olive oil and then add the onion, garlic, carrot, celery and potato. Saute until vegetables are tender. Stir in parsley, rosemary and thyme. Then add zucchini, stock and beans. Cook 25-30 minutes, stirring occasionally. Puree with an immersion blender until smooth. Stir in butter and season with salt and pepper. Cook an additional 5 minutes. Freezes nicely if you have left-overs.