Creamy White Bean Soup

Ingredients

Cook the onions, carrots, and celery in the olive oil over medium heat for 3 minutes until the onions start to soften, stir often.

Add the garlic, tomato paste, Italian seasoning, paprika, and black pepper. Cook for 1 minute, stirring frequently.

Add the cannellini beans and broth. Bring to a boil. Cover the pot, lower the heat and simmer the soup for 10 minutes. Stir occasionally.

Add the potatoes and salt. Bring to a boil. Then lower the heat, cover and simmer for 30 minutes until the beans and potatoes are tender.

Mash the bean soup to thicken it, if desired. Use a masher or sturdy whisk to smash the potatoes and beans until the desired consistency is reached.

Taste and add salt if needed. Serve and enjoy!