Description
A warm and comforting white bean soup that is quick, budget-friendly, and entirely vegetarian, perfect for any occasion.
Ingredients
Scale
- 1 can white beans (cannellini or navy beans), drained and rinsed
- 1 tablespoon olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Heat the olive oil in a large pot over medium heat.
- Toss in the diced onion and minced garlic. Sauté until the onion is translucent and fragrant—about 3-5 minutes.
- Stir in the white beans, vegetable broth, thyme, and rosemary. Let it come to a boil.
- Once boiling, reduce the heat and allow it to simmer for 20-25 minutes.
- Blend the soup using an immersion blender or a stand blender until you reach your desired consistency.
- Season generously with salt and pepper to taste.
- Garnish with fresh parsley before serving.
Notes
Store leftovers in an airtight container in the refrigerator for up to five days, or freeze portions for up to three months. Consider adding extra veggies or spices for a twist!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 1g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 1g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 10g
- Protein: 15g
- Cholesterol: 0mg