Ingredients

The following ingredients have 4 Servings
  • 1 Tbs olive oil
  • 1 cup onion (chopped)
  • 4 cups chicken stock (heated)
  • 3 medium potatoes (peeled and diced)
  • 2 cloves garlic (minced)
  • 2 tsp thyme (chopped)
  • 1 tsp lemon zest
  • 15.5 oz can white beans ((navy or cannellini), drained and rinsed)
  • 3/4 cup milk
  • juice of a half of a lemon
  • Salt and pepper to taste

Instruction

  • Heat the chicken stock until simmering.
  • In a large saucepan heat olive oil over medium-high heat and cook onion until softened.
  • Stir in the heated chicken stock (or chicken broth), potatoes, garlic and thyme, and lemon zest.
  • Bring to a boil. Reduce the heat, and simmer for 15 minutes (stirring occasionally) or until potatoes are tender.
  • Stir in the beans.
  • Blend soup with an immersion blender, leaving a few chunks for texture!
  • Add lemon juice and stir, then add milk.
  • Cook over low heat for 5 minutes or until heated thoroughly.
  • Season with salt and pepper to taste.