Ingredients:
2 tbsp vegetable oil
½ cup chopped onion
1 medium carrot, diced
1 stalk of celery, diced
¼ tsp salt
5 cloves garlic, chopped
6 cups finely diced potatoes
3 sprigs fresh rosemary
3 sprigs fresh thyme
4 cups vegetable broth
2 glasses of water
2 cups cooked white cannellini beans
1 cup sun-dried tomatoes, chopped
½ cup chopped fresh herbs (parsley, onion, dill and basil)
Preparation:
Heat the oil directly in a saucepan over medium heat.
Add onion, carrots, celery, salt and cook for 5 minutes (until onion is translucent)
Add garlic, potatoes and cook for 5 minutes or until garlic is fragrant and potatoes begin to soften.
Add vegetable broth, water, rosemary and thyme sprigs to the pan.
Bring to a boil, then reduce heat to low and simmer for 15 minutes or until potatoes are tender.
Remove the green sprigs.
Add white beans and turn off the heat.
Pour about 4 cups of soup into a blender.
Mix on high speed until smooth.
Pour the mixed soup back into the pan and stir.
Add sun-dried tomatoes and fresh herbs, as soon as it boils again, turn it off.
Divide among plates and serve with crushed red pepper and croutons if desired
