Ingredients
6
6 servings
- •1 tablespoon olive oil
- •2 cloves garlic, crushed
- •1 yellow onion, chopped
- •1 large carrot, chopped
- •1 (10 ounce) can golden corn, drained
- •salt and pepper to taste
- •5 cups chicken broth
- •1 (15.5 ounce) can white beans
- •1 cup diced fresh tomatoes
- •1 teaspoon dried thyme
- •1 teaspoon dried summer savory
- •1 teaspoon dried parsley
Instructions
- Heat oil in a large stockpot over medium-high heat. Sauté garlic and onion until tender, approximately 5 minutes. Stir in carrot and corn. Season with salt and pepper; cook for another 2 to 3 minutes. Pour in chicken broth, beans, tomatoes, thyme, savory, and parsley. Bring to a low boil, reduce heat, cover and simmer for approximately one hour.
- Separate soup into 2 equal portions; allow to cool to room temperature. Once cooled, puree 1 portion in a blender or food processor until smooth. Return both batches to the stockpot; heat until warmed through. Adjust seasoning with salt and pepper as needed.
Nutritional Facts
Per 6 servings
- Calories: 161
- Carbohydrate: 29g
- Fat: 3g
- Fiber: 6g
- Protein: 7g
- Sugar: 4g
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