Navy Bean & Corn Soup
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| Servings |
| 4 |
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Navy Bean & Corn Soup
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Ingredients
- 2tablespoons extra virgin olive oil
- 1cup yellow onionfinely chopped
- 2/3cup carrotsfinely chopped
- 1 clove garlicminced
- 4cups vegetable (or chicken) broth
- 2/3cup tomatoseeded and diced
- 2/3cup fresh corn
- 1cup cooked navy beans
- 1cup brown rice pasta
- 1teaspoon salt
- 1/2teaspoon Ground black pepper
- 4-5 chiveschopped
Servings:
Instructions
- In a large pot heat 2 tablespoons olive oil. Add onions, carrots and garlic and sauté over medium heat for 8-10 minutes or until onions are translucent and carrots are tender.
- Add 4 cups broth, tomatoes and corn and simmer for 20 minutes, stirring occasionally. Add navy beans and simmer for an additional 5 minutes. Use a soup ladle to remove two cups of soup and transfer to a blender. Blend on medium speed until smooth. Reserve blended soup.
- Add pasta to pot with remaining soup, bring to a boil and cook for 10 minutes. Add reserved blended soup to the pot and simmer for an additional 5-10 minutes or until pasta is al dente (take care not to over cook the pasta). Add salt and pepper. Divide into 4 bowl, garnish with chives and serve.
