Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality

Iraq Dinar/News is a popular topic among many topics this board offers.

See the footer of the board for our Facebook and My business pages.

Be sure and join our Dinar Only Newsletter Email list. It is located on the right. Your User Account Email when joining the board is for with in Neno's Place use of board information which you can control in your profile settings.


For "Advertising" with in my board to our Membership and Visitors see our "Sponsor Ad Info" in the Navbar. Neno's Place receives a low of 50,000 views a week to over 100,000 plus many times thru out the year.

I can be reached by phone or text 7am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.
Established in 2006 as a Community of Reality

Longest Dinar holding Community. Reach Admin by Private Message. Copyright © 2006-2017

Quick White Bean Soup



Posts : 17752
Thanked : 874
Join date : 2013-01-12

Quick White Bean Soup

Post by Lobo on Sun 17 Jan 2016, 9:25 pm

Quick White Bean Soup

Read Reviews

Write a Review
Prep Time: 5 minutes
Cook Time: 10 minutes
Servings: 4
For a creamy variation of this soup, put the beans along with 4 cups chicken stock, 1 cup heavy cream and the thyme in a food processor or blender and process to a smooth puree. Pour into a saucepan and warm gently over medium heat until just beginning to simmer. Do not let boil. Season with salt and pepper.

  • Printer Friendly Version

  • 148


  • 4 cups cooked white beans
  • 1 tsp. minced fresh thyme
  • 6 cups chicken broth
  • Salt and freshly ground pepper, to taste
  • Olive oil for drizzling

Related Recipes

  • Seared Tuna with White Beans >


Puree the beans
Put 2 cups of the beans in a food processor or blender and puree until smooth.

Heat the soup
In a saucepan over medium heat, combine the pureed beans, the remaining 2 cups whole beans, thyme and broth. Bring to a simmer, then reduce the heat to medium-low. Cook, stirring occasionally, until the flavors have blended, about 10 minutes. Season with salt and pepper.

Ladle the soup into warmed bowls, drizzle each serving with olive oil and serve immediately. Serves 4.

Adapted from Williams-Sonoma Food Made Fast Series, Slow Cooker, by Norman Kolpas (Oxmoor House, 2007).

    Current date/time is Sat 03 Dec 2016, 5:35 am