Ingredients
Scale
- 2 cans (15 oz) white beans, drained and rinsed
- 4 cups vegetable broth
- 1 onion, chopped
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon thyme
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- In a large pot, heat olive oil over medium heat.
- saute onion and garlic until fragrant and translucent.
- Add beans, vegetable broth, thyme, salt, and pepper.
- Bring to a boil, then reduce heat and simmer for 15 minutes.
- Use an immersion blender to blend part of the soup for creaminess, or leave as is for a chunky texture.
- Serve with fresh parsley on top and a drizzle of olive oil.
Notes
- You can add a splash of lemon juice for brightness.
- Adjust seasoning to taste.
- This soup keeps well refrigerated for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: Healthy, Vegetarian
- Diet: High-Protein, Vegetarian
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 220 kcal Kcal
- Sugar: 2 g
- Sodium: 640 mg
- Fat: 8 g
- Saturated Fat: 1 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 8 g
- Protein: 13 g
- Cholesterol: 0 mg