Creamy Carrot, White Bean, And Pear Soup - cooking recipe

Ingredients

1 tablespoon butter
1 cup thinly sliced leek (white and pale green parts only)
2 cups water or 2 cups chicken broth
1 1/2 cups thinly sliced peeled carrots
15 ounces canned white beans, drained
1 cup coarsely chopped peeled pear
2 teaspoons chopped fresh rosemary or 1 1/2 teaspoons dried rosemary

Preparation

Melt butter in heavy medium saucepan over medium heat. Add leeks and saute until tender, about 10 minutes. Add 2 cups water, carrots, beans, pear and rosemary; bring soup to boil. Reduce heat to medium-low, cover and simmer until carrots are tender, about 15 minutes.
Puree soup in 2 batches in blender until smooth. Return to saucepan; Thin with more broth or water to desired thickness. Season to taste with salt and pepper.
Can be doubled.