Summer soup with white beans

Ingredients for 4 servings:

• 1 onion(s)
• 2 garlic cloves
• 3 tbsp oil, neutral
• 4 stalk(s) Celery
• 4 carrots
• 1.2 liters of vegetable broth
• 1 bunch of parsley
• 1 bell pepper(s)
• 2 corn cobs or 1 can of corn
• 1 can giant beans, white
• 250 ml cream (optionally vegan cream or coconut milk)
• 1 tbsp savory
• Salt

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

Finely dice the onions and garlic. Heat the oil in a saucepan over medium heat and sauté the onions and garlic until translucent. In the meantime, clean the celery and carrots. Cut into 0.5-1 cm cubes and fry with the onions. Then deglaze with the vegetable stock and add the parsley whole to the water. Simmer for 5 minutes. In the meantime, clean the bell peppers and cut the corn kernels into strips. Add the bell peppers, corn, and white beans and simmer for another 5 minutes. Add the cream and savory and remove the parsley. Season with salt. This tastes good with bread, but you can also cook it with soup noodles or rice.