Creamy White Bean Soup

• olive oil↗2 tablespoons
• medium onion, diced↗1
• medium carrot, chopped fine↗1
• large garlic cloves↗4
• (15 ounce) cans cannellini beans, undrained↗2 ounces
• cups water↗5 cups
• teaspoon italian seasoning↗1 teaspoon
• teaspoon salt↗1 teaspoon
• teaspoon black pepper↗1⁄2 teaspoon

Step-by-step instructions

1. 1

   Heat olive oil in a 4 quart saucepan on medium high heat.

2. 2

   Add onion, carrots and garlic and cook, stirring occasionally until they are soft.

3. 3

   Add beans, water, and seasonings.

4. 4

   Stir and reduce heat to low and simmer for 30 minutes or until carrots are tender.

5. 5

   Take half of soup and blend in blender until smooth.

6. 6

   Return soup to bean mixture in pan and stir.

7. 7

   Ladle into bowls and drizzle with olive oil before serving.

8. 8

   Top with freshly grated Parmesan cheese, if desired.

9. 9

   Note: You can add 2 cups of minced spinach after pureeing soup and cook until done.