BEAN WITHOUT BACON SOUP

Bean without Bacon Soup image

Provided by Kare for Kitchen Treaty

Time 30m

Number Of Ingredients 13

2 tablespoons butter (or substitute 2 tablespoons olive oil)
1 tablespoon olive oil
1/2 medium onion (diced (about 1 cup))
2 medium carrots (diced (about 1/2 cup))
4 medium cloves garlic (minced)
1/2 teaspoon smoked paprika
1 teaspoon chopped fresh rosemary
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
4 cups low-sodium vegetable broth*
3 cups + 1 1/2 cups cooked great northern or cannellini beans (or 3 [15-ounce] cans, drained and rinsed, divided)
Additional salt and pepper (to taste)
Additional olive oil (smoked paprika, and/or chopped fresh rosemary for garnish, if desired)

Steps:

Heat the olive oil and butter in a large saucepan over medium heat. Once the butter has melted, add the onions and carrots and saute, stirring occasionally, until softened, about 5 minutes. Add the garlic, smoked paprika, rosemary, salt, and pepper, and cook, stirring, for another minute. Add the broth and 3 cups (or 2 cans) of beans. Increase heat to medium-high and bring to a boil. Reduce heat to medium-low and simmer until the veggies are tender and the soup has reduced a bit, 15-20 minutes.
Remove from heat and let cool for a couple of minutes until safe to handle. Using an immersion blender or working in batches with a blender, puree the soup. Return to the pan and return to medium-low heat.
Add the remaining 1 1/2 cups (or 1 can) beans. Stir to combine. Return to a simmer until the beans are heated through.
Taste and add additional salt and pepper if desired.
Ladle into bowls and drizzle with olive oil, a dusting of smoked paprika, and/or a few chopped fresh rosemary leaves, if desired.
Soup keeps refrigerated in an airtight container for 2-3 days, or freeze for up to 3 months.