Ingredients

The following ingredients have 6 Servings
  • 1 teaspoon olive oil
  • 1 large onion (coarsely chopped)
  • 2 medium carrots (sliced)
  • 3 cloves garlic (chopped or pressed)
  • 2 teaspoons cumin
  • 1 teaspoon Smoked Paprika
  • ¼ teaspoon salt
  • 2 cups low-sodium vegetable broth
  • 2 cups water
  • 15 ounce can Cannellini White Beans (drained and rinsed)
  • 1 cup salsa verde

Instruction

  • In a large soup pot, heat oil over medium-high heat. Once oil is hot, cook onion until nicely browned, about 20-30 minutes, stirring often, and adding some water to the pot if the onion is beginning to burn. Once onion is caramelized, add carrots and garlic to the pot, and cook 5 minutes. Stir in cumin, smoked paprika, and salt.
  • Add broth, water, and beans. Bring to a boil; reduce heat, and simmer, covered, for 10-15 minutes or until veggies are tender.
  • Remove 1 cup of the beans and carrots, and set aside. Working in batches, transfer mixture, one-third at a time, to a blender, and blend until smooth. Or, use a handheld immersion blender to blend slightly.
  • Return reserved veggies to the pot, along with the blended soup. Stir the salsa verde into soup; heat through.
  • Top with sour cream, cilantro, avocado, and a dash of smoked paprika.