Ingredients
Scale
- 2 tablespoons olive oil
- 1 onion, chopped
- 3 garlic cloves, minced
- 2 cans (15 oz each) white 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.
- Sauté chopped onion until translucent, about 5 minutes.
- Add minced garlic and cook for 1 minute.
- Add white beans, vegetable broth, thyme, salt, and pepper.
- Bring to a boil, then reduce heat and simmer for 20 minutes.
- Use an immersion blender to blend the soup until smooth.
- Garnish with chopped parsley before serving.
Notes
- Feel free to add a splash of lemon juice for brightness.
- You can enrich the soup with a dollop of sour cream or dairy-free alternative.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian, Dairy-Free
Nutrition
- Serving Size: 1 bowl (1.5 cups)
- Calories: 200 Kcal
- Sugar: 3g
- Sodium: 600mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 0mg