19 oz can cannellini or white kidney beans, rinsed and drained
900 ml chicken stock
kosher salt and cracked black pepper to taste
6 triangles La Vâche Qui Rit ( Laughing Cow Cheese)
or 6 tbsp Boursin or Cream Cheese
pinch cumin (optional) (I didn’t use)
A small handful of herbs (mint, chervil or dill)
(I used dill)
Instructions
Heat a small amount of olive oil in a stock pot then add the onion and zucchini. Heat on medium-low until onions and zucchini are softened. Cover with chicken stock, add beans and simmer for about 15 minutes, until thoroughly cooked and softened.
Chop cheese triangles and toss in, simmer to allow cheese to melt. Puree using an immersion blender or blend in batches once the soup has slightly cooled (fill blender only 1/3 full to blend each time).
Gently reheat and add herbs to taste. Garnish with herbs to serve.
Recipe by Just a Smidgen at https://justasmidgen.com/2011/12/12/maladies-melodies-and-a-bowl-of-laughing-cow-soup/