Easy Creamy Bean Soup

Easy creamy bean soup.jpg


2 cups mashed (pureed navy beans)
1/2 - 1 cup of vegetable broth or chicken broth
1 clove of crushed garlic
1/4 cup of organic half and half cream (optional)
Extra Virgin Olive oil
Grated Parmesan Cheese (optional)

Add mashed beans to a stock pot. Gradually add 1/2 - 1 cup vegetable or chicken stock to thinness or thickness desired. Add cream (if desired). Add crushed garlic, blend well. Simmer for 5 minutes. Top with a few sprigs of parsley and or grated parmesan cheese. Drizzle with Olive oil. 

Add salt and pepper to taste.