Ingredients
Scale
- 2 cans cannellini beans, drained and rinsed
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 onion, chopped
- 4 cups vegetable broth
- 1 teaspoon thyme
- 1 teaspoon 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 minced garlic; sauté until fragrant and translucent.
- Add cannellini beans, vegetable broth, thyme, rosemary, salt, and pepper.
- Bring to a boil, then reduce heat and simmer for 20 minutes.
- Use an immersion blender to puree some of the soup for a creamy texture, or leave it chunky.
- Serve hot, garnished with fresh parsley and a drizzle of olive oil.
Notes
- Can be made vegan by using vegetable broth.
- Adjust seasoning to taste for a richer flavor.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl (approx 1.5 cups)
- Calories: 240 Kcal
- Sugar: 3 g
- Sodium: 520 mg
- Fat: 8 g
- Saturated Fat: 1 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 8 g
- Protein: 11 g
- Cholesterol: 0 mg