Ingredients
Scale
- 2 cans (15 oz) white beans, drained and rinsed
- 4 cups vegetable broth
- 1 onion, diced
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon thyme
- Salt and pepper to taste
- Fresh parsley, for garnish
Instructions
- Heat olive oil in a large pot over medium heat. Add diced onion and cook until translucent, about 5 minutes.
- Add minced garlic and cook for another minute.
- Stir in the white beans, vegetable broth, thyme, 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 leave some beans whole for texture.
- Serve hot, garnished with fresh parsley.
Notes
- For a creamier texture, blend more of the soup.
- You can add a squeeze of lemon for added brightness.
- This soup stores well in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Simmer and Blend
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl (about 1 1/2 cups)
- Calories: 220 Kcal
- Sugar: 3g
- Sodium: 650mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 9g
- Protein: 14g
- Cholesterol: 0mg
