White Bean Soup

A delicious high-protein, low calorie dinner recipe from Tony Horton's book, "Bring It!"

Ingredients
2 tbs olive oil
4 cloves garlic, diced
2 shallots, diced
2 cups low-sodium vegetable broth
1/4 tsp parsley
1/4 tsp sage
1/4 tsp rosemary
1/4 tsp thyme
1/2 tsp sea salt
2 cans (15 oz.) white kidney beans, rinsed & drained
2 cans (15 oz.) white navy beans, rinsed & drained
1 1/2 cups almond/soy/rice milk
salt & pepper
chives, chopped

Directions
1. Heat the oil in a large stockpot over medium heat.
2. Saute the garlic and shallots until translucent
3. Add broth, parsley, sage, rosemary, thyme salt, 1 can of kidney beans and 1 can of navy beans. Simmer for 15 minutes.
4. Turn off heat and let the mixture cool for 15 minutes.
5. After it has cooled, put mixture in blender or food processor and puree.
6. Add milk and puree until the mixture is smooth.
7. Return the pureed mixture to the pot and add remaining kidney and navy beans.
8. Return to a boil and simmer for an additional 20 minutes.
9. Add salt and pepper to taste before serving.
9. Garnish with chives. Serve hot.