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2 Tbsp olive or veggie oil
3 cups thinly sliced celery
1 cup diced onion
1 cup carrots cut to match stick size
2 cans (about 19 ounces each) white beans undrained
2 cans (about 13 ¾ ounces) ready to serve chicken broth
¼ tsp rosemary leaves, crushed
Garnishes: Grated Parmesan cheese and (optional) celery
Celery and white bean soup is quick and easy. This recipe uses canned white beans and chicken broth. Simply cook the celery with the onion and carrots. Then stir in the beans and broth. Add a touch of rosemary leaves for flavor.
In about 15 minutes, soup is ready.
Procedure: In a large saucepan over medium high heat, warm oil until hot. Add celery, onion and carrots. Cook, stirring occasionally until celery is crisp-tender. About 5 minutes.
In a blender place 1 can of the beans and puree until smooth. (This is an optional step.) Add to saucepan. Stir in the remaining can of beans, chicken broth and rosemary. Bring to a boil, reduce heat and simmer covered until the carrots are tender and the flavors are blended. About 10 minutes.
P.S. the soup is delicious if you skip the puree step.
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