Ingredients
Scale
- 2 cans (15 oz) white beans, drained and rinsed
- 1 onion, chopped
- 3 cloves garlic, minced
- 4 cups vegetable broth
- 1 teaspoon thyme
- Salt and pepper to taste
- 2 tablespoons olive oil
- Fresh parsley for garnish
Instructions
- Heat olive oil in a large pot over medium heat. Add chopped onion and cook until translucent.
- Add minced garlic and cook for another minute.
- Pour in vegetable broth and bring to a simmer.
- Add white beans, thyme, salt, and pepper. Simmer for 15 minutes.
- Use an immersion blender to puree the soup until smooth, or blend in batches.
- Garnish with chopped fresh parsley before serving.
Notes
- Adjust salt and pepper according to taste.
- For a thicker soup, mash some beans before blending.
- Serves well with crusty bread.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl (1.5 cups)
- Calories: 210 Kcal
- Sugar: 3g
- Sodium: 480mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 9g
- Protein: 10g
- Cholesterol: 0mg