Since I love my Dutch Oven so much… here is another soup that I make, courtesy of my brain.
Creamy White Bean and Carrot soup
Sauté about 1/4 cup onions in 2 tbsp of olive oil, when they begin to turn translucent, add 1 clove of chopped garlic. Add diced carrots and cook 2 mins longer. Add chicken broth. I have used whatever I made after boiling chicken bones – or 2 cans or one box… however, I think next time (to make it thicker), I am going to use half as much broth. Anyway, Add a few diced potatoes and let it simmer for about 30 minutes. Blend cannellini beans and half and half (I only pour in enough to cover about half of the beans so that it is nice and thick), kosher salt and pepper. Add mixture to soup and simmer. If you want your soup thicker – you can add a TBSP of cornstarch mixed with water and stir constantly until it boils, then stir for a minute longer.
I forgot to take pictures after this step because I was making a Peanut Butter Mousse too…
