White Bean And Green Pea Soup With Mint
serves 2-4
Minted fresh-frozen green peas enliven the white beans you found in the back of your pantry in this quick and wholesome weeknight meal. The bright herbal notes in the mint match well with the preserved springtime freshness of garden peas and the earthy richness of white beans.
2 15-ounce cans white beans, rinsed and drained
3 cups frozen green peas
5 cups low-sodium broth (chicken or vegetable)
1/2 cup heavy cream
1 tablespoon chopped fresh mint
salt and pepper
prep: 5 minutes
total: 30 minutes
colander
large saucepan
immersion blender (or food processor or regular blender)
1. Combine the beans, peas and broth in a large saucepan and bring to a boil over medium-high heat. Reduce the heat to medium-low and simmer, stirring occasionally, for 8 minutes.
2. Take the pan off the heat and, using an immersion blender, purée the soup until it's smooth. (If you don't have an immersion blender, work in batches with a food processor or regular blender.)
3. Return the puréed soup to a simmer over medium heat. Stir in the cream, mint and a sprinkling of salt and pepper, and simmer for just a minute more.
2. Take the pan off the heat and, using an immersion blender, purée the soup until it's smooth. (If you don't have an immersion blender, work in batches with a food processor or regular blender.)
3. Return the puréed soup to a simmer over medium heat. Stir in the cream, mint and a sprinkling of salt and pepper, and simmer for just a minute more.
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