Meals Matter

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Contributed By: DCC
AICR

Serve this satisfying soup with some crusty rolls or bread sticks.

Ingredients

1 cup Onion, chopped

2-3 Leeks, chopped (white part

Only)

2-3 cloves Garlic, minced

1 tbsp Olive oil

15oz Can white beans (great

Northern or pinto), drained and

rinsed (or 1 3/4 cups Home cooked

White beans)

2 Medium potatoes, peeled and cut

In 1/2" cubes

1/2 tsp Dried thyme

3 cups Vegetable broth, preferably

With no added salt

1 cup Evaporated SKIM milk

1/4 cup Fresh parsley or

Watercress, chopped

2 tsp Lemon juice

Dash salt

White pepper to taste, (preferably

Freshly ground

Preparation

In a large saucepan or Dutch oven,

saute onion, leeks and garlic in olive oil for about 5 minutes over medium-high heat. Add beans, potatoes, 1/4 tsp thyme and 1 1/2 cups vegetable broth; simmer 20 minutes. Puree in blender or food processor. When smooth, return to saucepan and add remaining broth and evaporated milk; heat through. If necessary, add more water or broth to reach desired thickness.

Before serving, stir in chopped parsley, lemon juice, salt and white pepper ans remaining 1/4tsp thyme.

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