Provencal Bean & Herb Soup
Adapted from The South Beach Diet: Supercharged
Prep time: 10 minutes
Cooking time: 15-20 minutes
Serves 4 (great for next day lunches)
1 tbsp extra virgin olive oil
1 small onion, chopped
¼ cup fennel root, finely chopped (the book uses 1 celery stalk)
2 large cloves garlic, minced
1 tsp fresh thyme leaves or ½ tsp dried
1 tbsp fresh rosemary, chopped or ½ tsp dried
1 tbsp fresh oregano, chopped or ½ tsp dried (the book used dried basil)
½ tsp salt
1 can (15oz/415ml) Great Northern beans, rinsed and drained (I used Navy Beans)
1 ½ cups vegetable or chicken broth
Freshly ground pepper
1. Heat the olive oil in a large saucepan over medium heat. Add the onion, fennel, garlic and herbs and sauté until soft (about 10 minutes), stirring occasionally.
2. Add the beans and toss to coat. Add the broth and simmer over low for about 5 minutes or so.
3. Using an immersion blender (or transfer to a blender), puree until it’s the consistency you prefer. I like mine coarse with lots of beans visible.
4. Season with salt and pepper and enjoy.