bean and potato soup

2 cans white beans drained
around 400g potatoes, chopped
1 T olive oil
medium onion
thyme (1 sprig or 1 tsp)
1 whole clove
garlic (1-2 cloves, to taste)
bay leaf
salt & pepper to taste
2 c broth/water/liquid

carrot, finely chopped

this is very nice served with pan toasted bread dusted with just a touch of parmesan cheese while toasting.

drain beans, prepare veggies, make tea of thyme and the clove (I use this as my liquid). in soup pot, saute onions in oil until dark golden brown; add garlic and saute garlic a few minutes. add everything but the carrot to the pot and simmer until potatoes are almost done. toss in the carrots and simmer until potatoes and carrots are done to your liking. remove bay leaf. serve.

Serving Size: 6

Number of Servings: 6

Recipe submitted by SparkPeople user UMHERSCHWEIFEN.