Ingredients
Scale
- 2 cans (15 oz) white beans, drained and rinsed
- 4 cups vegetable broth
- 1 onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 2 tbsp olive oil
- 1 tsp thyme
- 1 tsp rosemary
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Heat olive oil in a large pot over medium heat.
- Sauté diced onion, carrots, and celery until tender, about 5 minutes.
- Add minced garlic and cook for 1 minute more.
- Pour in vegetable broth and bring to a boil.
- Stir in white beans, thyme, rosemary, salt, and pepper.
- Reduce heat and simmer for 20 minutes, allowing flavors to meld.
- Use an immersion blender to partially blend the soup for a creamy texture, leaving some beans chunky.
- Garnish with fresh parsley and serve hot with crusty bread.
Notes
- Adjust seasoning with salt and pepper to taste.
- You can add a splash of lemon juice for extra brightness.
- For vegan option, ensure broth is vegetable-based.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian, Vegan
Nutrition
- Serving Size: 1 bowl (about 250g)
- Calories: 220 Kcal
- Sugar: 5g
- Sodium: 650mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg