This blended white bean soup is flavoured with fresh herbs and finished with a dollop of yogurt. Serve it as a first course or on its own as a vegetarian entrée with a thick slice of artisan bread.

Yield: Serves 6.



  • 4 sprigs fresh thyme (3 inch)
  • 2 sprigs fresh rosemary (3 inch)
  • 3 black peppercorns
  • 1 bay leaf
  • 1 tbsp salted butter
  • 1 1/2 cups diced celery
  • 1 cup diced onion
  • 3 cloves garlic, finely chopped
  • 1/4 cup dry white wine
  • 2 cans (19 oz/540 mL each) white kidney beans, rinsed and drained
  • 8 cups no-salt-added chicken broth or vegetable broth
  • 1 cup plain Greek yogurt
  • 1 tsp chopped fresh rosemary
  • 3/4 tsp freshly ground pepper
  • 1/2 tsp salt


  1. Place thyme sprigs, rosemary sprigs, peppercorns and bay leaf on a piece of cheesecloth. Gather cheesecloth around herbs and peppercorns, folding herbs over if needed, to form a sachet. Tie with butcher’s twine. The sachet allows the herbs and peppercorns to be easily removed from the soup before serving.
  2. Melt butter in a Dutch oven over medium heat. Add herb sachet, celery, onion and garlic; sauté until vegetables are softened and lightly browned, about 10 minutes. Add wine and cook, stirring, until wine is almost evaporated. Add beans and broth; stir to combine. Bring to a boil.
  3. Reduce heat and simmer, uncovered, stirring occasionally, for 30 minutes. Remove from heat; remove and discard herb sachet.
  4. Purée mixture in batches in a blender, filling blender no more than half full for each batch. Add yogurt, chopped rosemary, pepper and salt; stir to combine.
Nutritional analysis per serving:

295 calories, 8.3 g fat, 19.7 g protein, 34.9 g carbohydrate, 9.1 g fibre, 642 mg sodium