Ingredients
Scale
- 2 tablespoons olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 2 carrots, diced
- 4 cups cooked white beans or canned beans, drained and rinsed
- 4 cups vegetable broth
- 1 teaspoon thyme
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Heat olive oil in a large pot over medium heat. Add onion and garlic, sauté until translucent.
- Add carrots and cook for 5 minutes.
- Stir in the white beans, vegetable broth, thyme, salt, and pepper.
- Bring to a boil, then reduce heat and simmer for 20-25 minutes.
- Use an immersion blender to puree part of the soup for a creamy texture, or leave it chunky.
- Garnish with fresh parsley before serving.
Notes
- You can use dried beans soaked overnight and cooked beforehand for a more traditional approach.
- Adjust seasoning to taste, and add a squeeze of lemon for extra brightness.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Simmering, blending
- Cuisine: Healthy, Vegetarian
- Diet: High-Protein, Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 220 Kcal
- Sugar: 5g
- Sodium: 520mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 12g
- Cholesterol: 0mg