Ingredients
Scale
- 2 tablespoons olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 2 cans (15 oz) cannellini beans, drained and rinsed
- 4 cups vegetable broth
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Heat olive oil in a large pot over medium heat.
- Add chopped onion and cook until translucent, about 5 minutes.
- Add minced garlic and cook for another minute.
- Stir in cannellini beans, vegetable broth, thyme, and rosemary.
- Bring to a boil, then reduce heat and simmer for 20 minutes.
- Use an immersion blender to blend the soup until smooth, or leave it chunky if preferred.
- Season with salt and pepper, garnish with parsley, and serve hot.
Notes
- You can add a splash of cream for extra creaminess.
- Suitable for vegan diets.
- Best enjoyed with crusty bread.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegan, Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 220 Kcal
- Sugar: 4g
- Sodium: 600mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 11g
- Cholesterol: 0mg