Creamy Carrot, White Bean, and Pear Soup

• butter↗1 tablespoon
• thinly sliced leek (white and pale green parts only)1 cup
• water or 2 cups chicken broth↗2 cups
• thinly sliced peeled carrots1 1⁄2 cups
• canned white beans, drained↗15 ounces
• coarsely chopped peeled pear1 cup
• chopped fresh rosemary or 1 1/2 teaspoons dried rosemary2 teaspoons

Step-by-step instructions

1. 1

   Melt butter in heavy medium saucepan over medium heat. Add leeks and sauté until tender, about 10 minutes. Add 2 cups water, carrots, beans, pear and rosemary; bring soup to boil. Reduce heat to medium-low, cover and simmer until carrots are tender, about 15 minutes.

2. 2

   Purée soup in 2 batches in blender until smooth. Return to saucepan; Thin with more broth or water to desired thickness. Season to taste with salt and pepper.

3. 3

   Can be doubled.