Most bean soups involve whole beans, but this one is creamily smooth, with flecks of fresh parsley throughout. The white beans give it a unique taste . . . there’s no hint of refried beans anywhere in this hearty soup! And, it’s super easy to whip up, you could literally have it on the table in 10 minutes!
White Bean Parsley Soup
3 c. white beans
1 c. bean juice (from can or from cooking)
2 c. chicken broth (for vegetarian version, use vegetable stock)
1/2 tsp. garlic powder
1/2 c. fresh parsley, chopped
2 Tblsp. mayonnaise
Blend all ingredients in the blender until creamy, about 3 minutes on High. Pour into a pot and heat until just heated through. Salt to taste and serve with a sprinkle of parsley.Print or share this recipe using the icons above!