In a large saucepan or Dutch oven, saute onions, leeks and garlic in olive oil for about 5 minutes over medium-high heat. Add beans, potatoes, 1/4 tsp. of thyme and 1-1/2 cups of vegetable broth; simmer 20 minutes.
Puree in blender or food processor. When smooth, return to saucepan and add remaining broth and evaporated milk, heat through. If necessary, add more water or broth to reach desired thickness.
Before serving, stir in chopped parsley or watercress, lemon juice, salt, white pepper, and remaining thyme.
By Connie from Cotter, AR
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