Quick White Bean Soup
For a creamy variation of this soup, put the beans along with 4 cups chicken stock, 1 cup heavy cream and the thyme in a food processor or blender and process to a smooth puree. Pour into a saucepan and warm gently over medium heat until just beginning to simmer. Do not let boil. Season with salt and pepper.
- 4 cups cooked white beans (see related recipe at left)
- 1 tsp. minced fresh thyme
- 6 cups chicken broth
- Salt and freshly ground pepper, to taste
- Olive oil for drizzling
Puree the beans
Put 2 cups of the beans in a food processor or blender and puree until smooth.
Heat the soup
In a saucepan over medium heat, combine the pureed beans, the remaining 2 cups whole beans, thyme and broth. Bring to a simmer, then reduce the heat to medium-low. Cook, stirring occasionally, until the flavors have blended, about 10 minutes. Season with salt and pepper.
Ladle the soup into warmed bowls, drizzle each serving with olive oil and serve immediately. Serves 4.
Adapted from Williams-Sonoma Food Made Fast Series, Slow Cooker, by Norman Kolpas (Oxmoor House, 2007).