Description
A comforting soup with cannellini beans, garlic, and rosemary, perfect for chilly nights.
Ingredients
Scale
- 2 Tbsp olive oil
- 4 cloves garlic, minced
- 3 (15 oz.) cans cannellini beans, divided
- 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 liquid) into a blender and purée until smooth. Drain the other two cans of beans.
- Mince the garlic and sauté in olive oil over medium heat for about one minute, until fragrant.
- Add the puréed beans, drained beans, broth, rosemary, thyme, crushed red pepper, and cracked black pepper into the pot and stir to combine.
- Cover and increase heat to medium-high, bringing the soup to a boil.
- Once boiling, reduce heat to medium-low, remove the lid, and simmer for 15 minutes, stirring occasionally.
- Smash some beans slightly to thicken the soup. Taste and adjust salt if needed. Serve hot with crusty bread.
Notes
Reheat gently on the stove, adding broth if too thick. Can be frozen for up to three months.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 1g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 8g
- Protein: 15g
- Cholesterol: 0mg