Ingredients
Scale
- 2 cans (15 oz each) cannellini beans, drained and rinsed
- 4 cups chicken or vegetable broth
- 1 onion, chopped
- 2 cloves garlic, minced
- 1/2 teaspoon thyme
- Salt and pepper to taste
- 4 slices bacon
- Fresh parsley for garnish
Instructions
- Cook bacon in a skillet until crispy. Remove and set aside.
- In a large pot, sauté onion and garlic until fragrant and translucent.
- Add beans, broth, thyme, salt, and pepper. Bring to a boil, then simmer for 20 minutes.
- Use an immersion blender to puree the soup until smooth, or transfer to a blender in batches.
- Crush bacon into small pieces and garnish the soup with bacon and parsley before serving.
Notes
- You can add a splash of cream for extra richness.
- Serve with crusty bread for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Stovetop
- Cuisine: Comfort Food
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 bowl (about 1 1/2 cups)
- Calories: 290 Kcal
- Sugar: 4g
- Sodium: 850mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 15g
- Cholesterol: 30mg