2cupscooked cannellini beans(also called white kidney beans)
1cupjulienne-cut sun-dried tomatoes(3 ounces)
½cupchopped fresh herbs,such as a mix of parsley, chives, dill, and basil (see note)
Optional for serving:
Crushed red pepper
Add oil to a stockpot over medium heat. Once the oil is shiny, stir in the onion, carrot, celery, and salt, and cook 5 minutes, or until the onion is translucent.
Stir in garlic and potatoes and cook 5 minutes, or until the garlic is aromatic and the potatoes are just beginning to soften.
Stir in vegetable broth and water and add rosemary and thyme sprigs to the pot. Bring to a boil, and then reduce the heat to low and simmer 15 minutes, or until the potatoes are tender and cooked through. Remove the herb sprigs.
Stir in white beans and turn off the heat.
Transfer about 4 cups of the soup to a blender or food processor. Blend on high for 30 seconds, or until smooth. Stir the blended soup back into the pot.
Stir in sun-dried tomatoes and fresh herbs.
Divide between bowls and serve with crushed red pepper and croutons if desired.
Store leftovers in an airtight container and refrigerate for up to 5 days.Use any mix of fresh parsley, chives, dill, and basil for the fresh herbs. Recipe tested with 2 tablespoons of each. If you don’t have fresh herbs, substitute fresh or frozen spinach.
This recipe originally appeared on GratefulGrazer.com.