Serve this satisfying soup with some crusty rolls or breadsticks.If desired, round out the meal by slicing some tomatoes or carrot sticks while the soup simmers, or simply add some fruit salad for dessert.
450 g white beans drained (or 180 home-cooked white beans)
60 g fresh parsley chopped or watercress
750 ml vegetable broth preferably with no added salt
250 ml evaporated skim milk
Recipe preparation steps
In large saucepan or Dutch oven, sauté onions, leeks and garlic in olive oil for about 5 minutes over medium-high heat. Add beans, potatoes, one-fourth teaspoon of thyme and 1 and half cups of vegetable broth; simmer 20 minutes.
Purée in blender or food processor. When smooth, return to saucepan and add remaining broth and evaporated milk; heat through. If necessary, add more water or broth to reach desired thickness.