Ingredients
Scale
- 2 cans (15 oz each) white beans, drained and rinsed
- 4 cups vegetable broth
- 1 large onion, chopped
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon thyme
- 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.
- Stir in minced garlic and cook for another minute.
- Add drained white beans, vegetable broth, thyme, salt, and pepper. Bring to a boil.
- Reduce heat and simmer for 20 minutes, allowing flavors to meld.
- Use an immersion blender to puree the soup until smooth, or transfer to a blender carefully and blend in batches.
- Serve hot, garnished with fresh parsley and a drizzle of olive oil.
Notes
- This soup pairs well with crusty bread or a simple green salad.
- You can add a splash of lemon juice for brightness.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 250 Kcal
- Sugar: 4g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 0mg