Ingredients
Scale
- 2 cans (15 oz each) of cannellini beans, drained and rinsed
- 2 tablespoons olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 4 cups vegetable broth
- 1 teaspoon dried rosemary
- 1 teaspoon dried thyme
- Salt and pepper to taste
- Fresh parsley for garnish
- Juice of 1 lemon
Instructions
- Heat olive oil in a large pot over medium heat.
- Add chopped onion and sauté until translucent, about 5 minutes.
- Stir in garlic and cook for another minute.
- Add beans, vegetable broth, rosemary, thyme, salt, and pepper.
- Bring to a boil, then reduce heat and simmer for 20 minutes.
- Use an immersion blender to blend part of the soup for a creamy texture, or leave as is for a chunkier consistency.
- Stir in lemon juice, garnish with parsley, and serve hot with crusty bread.
Notes
- You can swap vegetable broth for chicken broth for added flavor.
- For a vegan option, ensure your broth is vegetable-based.
- Adjust herbs to taste for more or less aroma.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegan, Vegetarian
Nutrition
- Serving Size: 1 bowl (approximately 250g)
- Calories: 220 kcal Kcal
- Sugar: 4g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 9g
- Cholesterol: 0mg