Description
A comforting bowl of creamy white bean soup infused with garlic and rosemary, perfect for chilly evenings.
Ingredients
Scale
- 2 Tbsp olive oil
- 4 cloves garlic, minced
- 3 (15 oz) cans cannellini beans
- 2 cups vegetable or chicken broth
- 1/2 tsp dried rosemary
- 1/4 tsp dried thyme
- 1 pinch crushed red pepper
- Freshly cracked black pepper to taste
Instructions
- Pour one can of cannellini beans (with its liquid) into a blender and purée until smooth. Drain the other two cans of beans.
- Mince the garlic and add it to a soup pot with the olive oil. Sauté over medium heat for about one minute until fragrant.
- Add the puréed cannellini beans, the other two cans of drained beans, broth, rosemary, thyme, crushed red pepper, and freshly cracked pepper. Stir to combine.
- Cover the pot, turn the heat to medium-high, and bring to a boil. Once boiling, lower the heat to medium-low, remove the lid, and simmer for 15 minutes, stirring occasionally.
- Smash the beans slightly to thicken the soup. Taste and add salt if needed. Serve hot with crusty bread.
Notes
For extra creaminess, add a splash of heavy cream or sour cream at the end of cooking. Consider roasting the garlic for enhanced flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 1g
- Sodium: 400mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 10g
- Protein: 15g
- Cholesterol: 0mg