Recipe from Lattes and Leggings
What you'll need
2 tbsp butter
1 tbsp extra-virgin olive oil
2 leeks, white and pale green parts only, chopped
2 celery stalks, chopped
4 garlic cloves, halved
1 tbsp fresh time leaves
2 (15-oz) can cannellini beans, drained and rinsed
4 cups low-sodium chicken broth
Kosher salt and freshly ground black pepper
1. In a large pot, melt the butter and olive oil over medium heat. Add the leeks and celery. Cook for about 3 minutes, stirring occasionally until softened.
2. Stir in the garlic, thyme and beans. Add the broth and reduce heat to a simmer. Simmer for about 20 minutes until the garlic is softened.
3. Puree 2 cups of the soup (include all the garlic cloves) in a food processor. Transfer the pureed soup back to the pot. Stir together until combined. Season with salt and pepper and serve.