Ingredients
Scale
- 2 cups dried white beans or 3 cans white beans, drained and rinsed
- 1 onion, chopped
- 3 cloves garlic, minced
- 4 cups vegetable broth
- 1 teaspoon thyme
- 1 bay leaf
- Salt and pepper to taste
- 2 tablespoons olive oil
- Fresh parsley for garnish
Instructions
- Soak beans overnight if using dried beans, then drain and rinse.
- In a large pot, heat olive oil over medium heat. Add onion and garlic, sauté until translucent.
- Add beans, vegetable broth, thyme, bay leaf, salt, and pepper to the pot.
- Bring to a boil, then reduce heat and simmer for 1 hour or until beans are tender.
- Remove bay leaf, use an immersion blender to partially puree the soup for a creamier texture, or leave chunky.
- Serve hot, garnished with fresh parsley and a drizzle of olive oil.
Notes
- You can use canned beans for quicker preparation.
- Add diced carrots or celery for extra flavor and texture.
- Adjust seasoning according to taste.
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Method: Stovetop
- Cuisine: Vegetarian
- Diet: High-Protein, Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 220 Kcal
- Sugar: 3g
- Sodium: 600mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 8g
- Protein: 12g
- Cholesterol: 0mg
