Ingredients
Scale
- 2 cans of white beans, drained and rinsed
- 4 cups vegetable broth
- 1 onion, chopped
- 3 garlic cloves, minced
- 2 tbsp olive oil
- 1 tsp thyme
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Heat olive oil in a large pot over medium heat. Add chopped onion and sauté until translucent.
- Stir in minced garlic and cook for another minute.
- Add white beans, vegetable broth, thyme, salt, and pepper. Bring to a boil.
- Reduce heat and simmer for 15 minutes to allow flavors to meld.
- Use an immersion blender to blend the soup until smooth, or leave it chunky per preference.
- Garnish with fresh parsley and serve hot.
Notes
- For a creamier texture, blend half the soup to maintain some chunkiness.
- Replace vegetable broth with chicken broth for added flavor.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Method: Stovetop
- Cuisine: Comfort Food
- Diet: Vegan, Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 210 Kcal
- Sugar: 3g
- Sodium: 600mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 7g
- Protein: 12g
- Cholesterol: 0mg