White bean and celery soup

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Ingredients

  • 2 tbs. olive oil
  • 1 onion, chopped
  • 4 celery stalks, chopped
  • 3 cloves, garlic crushed
  • 500 grams or 32 oz. cannellini beans, drained and rinsed
  • 2 cups vegetable bouillon

The taste of fall. This is a mild, flavorful soup that fills the stomach and warms the heart.

  1. Saute the chopped onion and celery in the olive oil, in a large pot until the onion is glassy and the celery a little soft.
  2. Add the beans and vegetable bouillon and cook on a low heat for about 15 minutes.
  3. Puree to a smooth consistency.
  4. Garnish with croûtons and a few celery leaves that have been minced.
  • reinarama
    reinarama says

    i love soup!

  • Judy
    Judy says

    hmm, this sounds nice, I fancy soup now!

  • skoch
    skoch says

    Another instant favorite from you! Thanks. This will be my dinner tomorrow :)

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