1 onion, chopped

2 cloves garlic, chopped

• 2 tablespoons (30 ml) olive oil or
• 2 tablespoons (30 ml) oil from the sun-dried tomatoes

In a saucepan over medium heat, soften the onion and garlic in the oil. Add the beans, broth and wine. Season with salt and pepper. Bring to a boil. Reduce the heat and simmer about 10 minutes.

In a blender, purée the soup until smooth. Add the remaining ingredients. Adjust the seasoning.

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