Ingredients
Scale
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 cans (15 oz) cannellini beans, drained and rinsed
- 4 cups chicken or vegetable broth
- 1 teaspoon thyme
- Salt and pepper to taste
- 4 slices bacon, cooked and crumbled
- Fresh parsley for garnish
Instructions
- Heat olive oil in a large pot over medium heat.
- Add chopped onion and cook until translucent.
- Stir in minced garlic and cook for 1 minute.
- Add beans, broth, thyme, salt, and pepper. Bring to a boil.
- Reduce heat, simmer for 20 minutes.
- Use an immersion blender to puree part of the soup for creaminess.
- Top with crispy bacon and fresh parsley before serving.
Notes
Feel free to add a splash of cream for extra richness or swap bacon for turkey bacon for a healthier option.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Stovetop
- Cuisine: American
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 bowl
- Calories: 280 kcal Kcal
- Sugar: 4g
- Sodium: 620mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 8g
- Protein: 12g
- Cholesterol: 20mg