Ingredients
Scale
- 2 cans (15 oz) white beans, drained and rinsed
- 1 onion, chopped
- 3 cloves garlic, minced
- 4 cups vegetable broth
- 1 teaspoon thyme
- 1 teaspoon rosemary
- 1 bay leaf
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Heat olive oil in a large pot over medium heat.
- Sauté chopped onion and minced garlic until translucent, about 5 minutes.
- Add the white beans, vegetable broth, thyme, rosemary, and bay leaf.
- Bring to a boil, then reduce heat and simmer for 20 minutes.
- Remove bay leaf, blend the soup until smooth using an immersion blender or transfer to a blender.
- Season with salt and pepper, and garnish with fresh parsley before serving.
Notes
- For a creamier texture, blend some of the beans before returning to the pot.
- Can be served with crusty bread or toasted baguette slices.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 250 Kcal
- Sugar: 4g
- Sodium: 600mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 12g
- Protein: 12g
- Cholesterol: 0mg