To make a creamy, smooth, and quick bean soup, we started by briefly simmering canned great Northern beans and their seasoned canning liquid with softened aromatic vegetables and herbs. Heating the beans caused their starches to hydrate, which made the soup especially creamy.
Blending the beans with a small amount of liquid helped their skins break down so that the puree was completely smooth. Chicken broth plus a little Parmesan cheese and butter boosted the soup’s flavor and richness.
