Ingredients
Scale
- 2 cans (15 oz) cannellini beans, rinsed and drained
- 4 cups vegetable broth
- 2 cloves garlic, minced
- 1 small onion, diced
- 2 tbsp olive oil
- 1 tsp dried thyme
- 1 tsp dried rosemary
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Heat olive oil in a large pot over medium heat.
- Sauté diced onion and minced garlic until fragrant and translucent.
- Add beans, vegetable broth, thyme, rosemary, salt, and pepper.
- Bring to a boil, then reduce heat and simmer for 20 minutes to blend flavors.
- Use an immersion blender to partially puree the soup for creaminess, leaving some beans whole.
- Serve hot, garnished with fresh parsley and a drizzle of olive oil.
Notes
- Adjust seasoning to taste.
- For a vegan option, ensure broth and oil are plant-based.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegan
Nutrition
- Serving Size: 1 bowl
- Calories: 250 Kcal
- Sugar: 3g
- Sodium: 600mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 8g
- Protein: 12g
- Cholesterol: 0mg