Ingredients
- 1/4 cup olive oil
- 1 yellow onion, diced
- 3 cloves garlic, minced
- 1 can (15 ounce) navy beans (drained)
- 3 cups vegetable stock
- 2 3/4 pounds potatoes (4 potatoes, sliced into large cubes)
- 6 (72 grams) mushrooms, diced
- 1 cup eggplant, diced (peeled)
- 1 carrot, diced
- 1 zucchini, diced
- 1 cup green beans (chopped small)
- Thyme, dash
- 1 bay leaf
- 1/2 teaspoon dried basil
- 1 tablespoon parsley, mined
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 cup cream
How to Make
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Step 1: Heat olive oil in stock pot. Saute onion and garlic until onions are translucent.
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Step 2: Add everything but butter, flour and cream. Cook for 45 minutes.
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Step 3: Mix together butter and flour to make a smooth paste. Add mixture to soup in little pinches while stirring.
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Step 4: Cook for about 10 minutes until soup thickens.
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Step 5: Add cream, stir and remove from heat.
We hope you enjoy this recipe!
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