Three Bean Soup

Source: Vegetarian Times (modified by Aimee)
Makes 6 servings

2 TB oil
½ cup chopped onion
1 can (15 oz) great Northern beans
1 can (15 oz) navy beans
1 can (15 oz) black beans, drained & rinsed
2 tsp minced garlic
2 cups vegetable broth, divided
1 cup frozen corn
2 TB chopped parsley

1. Drain & rinse white beans; place half in a blender with cup broth in blender & process until smooth.
2. Heat oil in large pot; saute onion & garlic until softened. Add remaining whole white beans, black beans, 1 cup broth, corn, & parsley.  Stir in bean/broth puree.  Cook until heated through.