I first made this soup almost a year ago and after making it for dinner recently I knew I had to give it the spot light.  This soup is light yet so savory.  And here's my tricky little secret...it's creamy without using any cream.  So good for you and good tasting!
  

1 tbsp. extra virgin olive oil

1 yellow onion, diced

2 clove garlic, minced

2 celery ribs, chopped

4-5 cups chicken stock (however thick you want it)

2 bay leafs

1 tsp turmeric

1 pinch saffron threads, about a quarter of a teaspoon

2 carrots, chopped

2 red potatoes, cubed

1 can great northern beans, pureed

1 small yellow crookneck squash, sliced

chopped parsley

 

Heat olive oil in pot.  Add onion, garlic and celery.  Saute until onions are caramelized then pour in your chicken stock, bay leafs, turmeric, carrots and potatoes.  Bring to a low boil and let cook for about 5 minutes while you puree the beans (you may need to add some of the stock from your pot into the beans in the food processor) Mix pureed beans in until well blended.  Add squash and simmer for another 5-10 minutes.  Remove bay leaves and top with fresh parsley.

 

*I'll just say if up front, saffron is the most expensive spice in the world, about $800 a pound!  Don't worry you don't need near that much.  You'll probably pay about $13 for a packet of these tiny red threads, but the flavor and benefits may make it worth it.