Here’s a straight-from-the-pantry soup that’ll become a weeknight favorite. Puréeing one of the cans of beans creates a creamy base without adding extra fat or cholesterol. Garnish with crumbled feta cheese and serve with vegetable chips, if desired.
- Heat oil in large pot over medium heat. Sauté onion 2 to 3 minutes, or until soft. Add navy beans, black beans and garlic, and continue cooking and stirring 8 to 10 minutes more. Stir in 1 cup broth.
- Meanwhile, put great Northern beans and remaining 1 cup broth into food processor or blender, and purée until smooth. Pour purée into soup. Season to taste with salt and pepper. Thin with more broth or water, if desired.
- Spoon into individual soup bowls, and serve hot.