Ingredients
Scale
- 2 cans (15 oz) white beans, drained and rinsed
- 1 onion, chopped
- 3 cloves garlic, minced
- 4 cups vegetable broth
- 1 teaspoon thyme
- 1 teaspoon rosemary
- Salt and pepper to taste
- 2 tablespoons olive oil
- Fresh parsley and herbs for garnish
Instructions
- Heat olive oil in a large pot over medium heat.
- Sauté chopped onion and minced garlic until fragrant and translucent.
- Add white beans, vegetable broth, thyme, rosemary, salt, and pepper.
- Bring to a boil, then reduce heat and simmer for 20 minutes to meld flavors.
- Use an immersion blender to smooth the soup to your desired consistency, or leave it chunky.
- Garnish with fresh parsley before serving.
Notes
- Adjust seasoning to taste.
- You can add a squeeze of lemon for extra brightness.
- This soup stores well for meal prep and reheats beautifully.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian, High Protein
Nutrition
- Serving Size: 1 bowl
- Calories: 250 kcal Kcal
- Sugar: 3g
- Sodium: 800mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 12g
- Protein: 15g
- Cholesterol: 0mg