Ingredients
Scale
- 2 cans (15 oz each) cannellini beans, drained and rinsed
- 1 large onion, chopped
- 3 cloves garlic, minced
- 4 cups vegetable broth
- 1 teaspoon dried rosemary
- 1 teaspoon dried thyme
- 1/2 teaspoon red pepper flakes (optional)
- 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.
- Add garlic and cook for another minute.
- Stir in beans, broth, rosemary, thyme, red pepper flakes, salt, and pepper.
- Bring to a boil, then reduce heat and simmer for 20-25 minutes.
- Use an immersion blender to slightly puree some of the soup for a thicker consistency, if desired.
- Serve hot, garnished with fresh parsley and a drizzle of olive oil.
Notes
- For extra flavor, add a splash of balsamic vinegar before serving.
- This soup can be made ahead and stored in the refrigerator for up to 3 days.
- Serve with crusty bread or a side salad.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl (around 1.5 cups)
- Calories: 250 Kcal
- Sugar: 3g
- Sodium: 650mg
- Fat: 12g
- Saturated Fat: 1.5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 11g
- Cholesterol: 0mg