Ingredients
Scale
- 2 cups dried white beans or 3 cans of cannellini beans, drained and rinsed
- 1 onion, chopped
- 3 cloves garlic, minced
- 4 cups vegetable broth
- 1 teaspoon dried thyme
- 1 teaspoon olive oil
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Prepare the beans: If using dried beans, soak overnight and cook until tender. Drain and set aside.
- In a large pot, heat olive oil over medium heat. Add chopped onion and cook until translucent, about 5 minutes.
- Add minced garlic and cook for another minute.
- Pour in vegetable broth, add cooked beans, dried thyme, salt, and pepper. Bring to a boil.
- Reduce heat and simmer for 20-30 minutes to allow flavors to meld.
- Use an immersion blender to puree part of the soup for a creamy texture, or leave it chunky if preferred.
- Garnish with chopped fresh parsley before serving.
Notes
- For a vegan version, use vegetable broth and skip any non-vegan toppings.
- For added flavor, include a splash of lemon juice before serving.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 250 Kcal
- Sugar: 4g
- Sodium: 600mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 12g
- Protein: 15g
- Cholesterol: 0mg