1 hour
1 (15-ounce) can cannellini beans, rinsed
2½ cups chicken broth
1 small onion, cut into ¾-inch pieces
1 carrot, peeled and cut into ¾-inch pieces
1 celery rib, cut into ¾-inch pieces
4 ounces kielbasa sausage, cut into ½-inch pieces
2 garlic cloves, minced
1 tablespoon tomato paste
1 tablespoon extra-virgin olive oil
½ teaspoon minced fresh oregano or ⅛ teaspoon dried
¼ teaspoon table salt
¼ head savoy cabbage, cored and cut into 1-inch pieces (1½ cups)
WHY THIS RECIPE WORKS With few ingredients to distract from flaws like mushy beans or a thin broth, white bean soup is rarely well prepared, so making it in a blender seemed like a high bar. But to our surprise it was easy to make (everything could be added to the blender at once) and delicious. To create a richly perfumed base for our blender soup, we selected the ingredients carefully since we would not be starting by cooking the sausage. A classic mirepoix (onion, carrot, and celery) was a given, and tomato paste added the depth of flavor we missed from browning the sausage. Chopped kielbasa ensured this soup had a flavorful kick. We added canned beans straight to the blender, where the gentle simmering heat helped them cook through evenly. The cabbage was perfectly tender by the end of cooking yet retained its appealing frilly texture. Serve with crusty bread to dip into the broth.
Add all ingredients to Ace blender. Lock lid in place, then select soup program 1 (for chunky soups). Once program has completed, carefully remove lid and season with salt and pepper to taste. Serve.

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