Creamy Carrot, White Bean, And Pear Soup

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

1. Melt butter in heavy medium saucepan over medium heat. Add leeks and saute 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. Puree 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. Can be doubled.

butter, water, carrots, white beans, peeled pear, fresh rosemary

Taken from www.food.com/recipe/creamy-carrot-white-bean-and-pear-soup-446178 (may not work)