Ingredients
Scale
- 2 cans of white beans, drained and rinsed
- 1 onion, chopped
- 3 cloves garlic, minced
- 4 cups vegetable broth
- 1 teaspoon thyme
- 1 teaspoon rosemary
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Heat olive oil in a large pot over medium heat.
- Add chopped onion and cook until translucent, about 5 minutes.
- Stir in minced garlic and cook for 1 minute.
- Add white beans, vegetable broth, thyme, rosemary, salt, and pepper.
- Bring to a boil, then reduce heat and simmer for 20 minutes.
- Blend part of the soup with an immersion blender for a creamy consistency, or leave as is.
- Serve hot, garnished with fresh parsley.
Notes
- For added flavor, include a splash of lemon juice before serving.
- You can replace vegetable broth with chicken broth for a non-vegetarian version.
- Make ahead and store in airtight containers for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Stovetop
- Cuisine: Healthy, Vegetarian, Vegan
- Diet: High-Protein, Low-Fat
Nutrition
- Serving Size: 1 bowl
- Calories: 220 kcal Kcal
- Sugar: 2g
- Sodium: 600mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 9g
- Protein: 12g
- Cholesterol: 0mg