1 tablespoon olive oil
1 onion chopped
8 cups vegetable broth
2 tablespoons nutritional yeast
6-7 medium potatoes, cubed
6 garlic cloves, minced
4 teaspoons dried dill
4 cups cooked white beans or 2 -15 ounce cans, rinsed and drained (I used Rancho Gordo Snowcap Heirloom Beans)
1 tablespoon white wine vinegar
Salt and pepper
In a large pot, heat the olive oil and add chopped onions. Cook until tender. Stir in the broth, nutritional yeast, potatoes, garlic and dill. Bring to a boil, then reduce heat to a simmer, cover and cook for 25 minutes, until potatoes are tender.
Stir in the beans. Take 4 cups of soup out of the pot and place in a large bowl. Use a hand blender to blend until smooth. Add this back to the pot.
Add the white wine vinegar, stir, and cook over low heat for 5 minutes. Season with salt and pepper and serve.