This is one of my favorites! It is flavorful, easy, and one of the quickest soups in my regular rotation. My kids love it too.
An immersion blender is a nice kitchen tool to have for this and other pureed soups. You can always transfer soup to a blender to puree in batches, but an immersion blender is so much easier!
I love how this soup has such a creamy texture, but there is no cream involved!
This recipe is from Dreena Burton, with a few modifications.
1 yellow onion, diced
1 1/2 cups diced celery
2 garlic cloves, minced
2 teaspoons dry mustard
1 teaspoon sea salt
Freshly ground black pepper
3 cans organic cannellini beans, drained and rinsed (or about 6 cups of cooked beans)
4 cups low sodium vegetable stock
2 teaspoons fresh rosemary, finely chopped
2 tablespoons freshly squeezed lemon juice
Combine onion, celery, garlic, dry mustard, salt and pepper in large soup pot.
Add a few tablespoons of water and cook over medium heat for 6-8 minutes.
Add 2 cans (or 4 cups) of beans, stock and 1 1/2 teaspoons rosemary, and increase heat to boil.
Once boiling, reduce heat to medium-low, cover and cook for 15 minutes.
Puree with an immersion blender until smooth.
Add remaining 1 can (or 2 cups) of beans, 1/2 teaspoon rosemary and lemon juice.
Season with additional salt & pepper to taste.
This tastes way better than it looks, I promise!