Cream of white bean soup with coconut milk and savory

Smooth and creamy this soup is very comforting especially if served with good bread (toasted or not). Use navy, Great Northern beans or any other white bean you prefer, they all will work in this recipe. Simply sort and wash them, then soak the beans in plenty of water overnight. Discard the water when ready to prepare the soup, rinse the beans and cover them with plenty of fresh water to start.

Ingredients (serves 4-6)

- 2 cups white beans, soaked overnight then drained

- 1 bay leaf

- 1 large onion, minced

- 3 garlic cloves, chopped

- 2-3 potatoes, diced

- 250 ml coconut milk, or more, to taste

- 2 Tablespoons savory, or more, to taste

- chives, to garnish

- 3 Tablespoons extra virgin olive oil

- salt and pepper, to taste

Cover the beans with plenty of fresh water, add the bay leaf and boil  for about 1 hour, or until tender (actual cooking time depends of the type of beans used and their freshness). In a large pot, heat the olive oil and sauté the onions with the garlic until translucent, then add the potatoes and cook for about 4 minutes more. Add the drained beans and enough water to completely cover the vegetables (don't add too much, you want the soup to be quite thick), season with salt, pepper and the savory and allow to cook until potatoes are tender (about 20 minutes). Remove from heat and purée in the blender (or use an immersion blender). Return the soup to heat and gradually add in the coconut milk and simmer for a couple of minutes. Taste and adjust the seasonings then garnish with the chives and serve. Enjoy!