White Bean & Corn Soup With Savory
|Dry small white beans||1 Pound (2 1/4 cups)|
|Regular strength chicken broth||2 Quart|
|Dried savory leaves/Dry thyme leaves||2 Teaspoon|
|Canned pear shaped tomatoes||28 Ounce (1 can)|
|Canned cream style corn||17 Ounce (1 can)|
|Extra virgin olive oil||1 Tablespoon|
Sort the beans to remove any debris; rinse and drain.
To a 4 to 5-quart pan, add beans, broth, and savory.
Bring to a boil over high heat; reduce heat, cover, and simmer until beans are tender to bite, about 1 1/2 hours.
With a knife, cut through tomatoes, still in can, to make small pieces; add to soup along with corn and pepper to taste.
Cover and simmer about 30 minutes longer to blend flavors.
With spoon or potato masher, mash some of the beans to thicken soup slightly.
If made ahead, let cool, cover, and chill up to 2 days; reheat to continue.
Ladle soup into wide bowls.
Add a small swirl of olive oil to taste to each portion and stir into soup as you eat.
Season as desired with more pepper and salt.