White Bean Soup

• 3 large cloves garlic, peeled
• 1 medium onion, quartered
• 2 medium carrots, cut into 1-inch pieces
• 1 Tbs. olive oil
• 1 large baking potato (8 oz.), cut into 1/2-inch dice
• 2 1/2 cups vegetable broth
• 2 19-oz. cans white kidney or cannelloni beans, rinsed and drained
• 1/4 cup chopped fresh parsley
• 3/4 tsp. coarse salt
• 1/4 tsp. freshly ground pepper

1. In food processor, mince garlic.
2. Add onion and pulse until finely chopped.
3. Remove to plate.
4. Add carrots to food processor and coarsely chop.
5. In large saucepan, heat oil over medium heat.
6. Add onion mixture and carrots and cook, stirring occasionally, until softened, about 8 minutes.
7. Stir in diced potato and 1 1/2 cups broth and bring to a boil.
8. Reduce heat to low, cover and simmer until potato is tender, about 10 minutes.
9. In food processor, puree half the beans, adding a little remaining broth to thin.
10. Add bean puree, remaining whole beans and remaining 1 cup broth to potato mixture in saucepan.
11. Stir well and simmer 5 minutes.
12. Stir in parsley, salt and pepper and serve.

garlic, onion, carrots, olive oil, baking potato, vegetable broth, white kidney, parsley, coarse salt, freshly ground pepper

Taken from www.vegetariantimes.com/recipe/white-bean-soup/ (may not work)