Ingredients
Scale
- 2 cans (15 oz each) white beans, drained and rinsed
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 teaspoon thyme
- 1 teaspoon rosemary
- Salt and pepper to taste
- 2 tablespoons olive oil
- Fresh parsley for garnish
Instructions
- In a large pot, heat olive oil over medium heat. Add chopped onion and cook until translucent.
- Add minced garlic and cook for another minute.
- Pour in vegetable broth, add beans, thyme, rosemary, salt, and pepper.
- Bring to a boil, then reduce heat and simmer for 20 minutes to allow flavors to meld.
- Use an immersion blender to puree the soup until smooth, or transfer to a blender in batches and blend until creamy.
- Taste and adjust seasoning if needed. Garnish with fresh parsley before serving.
Notes
- For a vegan variation, ensure broth and seasonings are plant-based.
- Serve with crusty bread or over rice for a more filling meal.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Stovetop
- Cuisine: Comfort Food
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 250 kcal Kcal
- Sugar: 4 g
- Sodium: 600 mg
- Fat: 9 g
- Saturated Fat: 1 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 8 g
- Protein: 12 g
- Cholesterol: 0 mg