Description
A hearty and aromatic soup featuring creamy cannellini beans infused with the earthy flavors of rosemary and garlic. This comforting dish is perfect for cozy evenings and pairs wonderfully with crusty bread.
Ingredients
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2 Tbsp olive oil
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4 cloves garlic, minced
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3 (15 oz) cans cannellini beans
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2 cups vegetable or chicken broth
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½ tsp dried rosemary
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¼ tsp dried thyme
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1 pinch crushed red pepper
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Freshly cracked black pepper, to taste
Instructions
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In a blender, purée one can of beans with its liquid until smooth. Drain the remaining two cans.
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In a large pot, heat olive oil over medium heat. Add minced garlic and sauté until fragrant, about 1 minute.
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Add the puréed beans, drained beans, broth, rosemary, thyme, crushed red pepper, and black pepper to the pot. Stir to combine.
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Bring the mixture to a boil, then reduce heat and simmer uncovered for 15 minutes, stirring occasionally.
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For a thicker consistency, mash some of the beans with the back of a spoon. Adjust seasoning with salt and pepper as needed.
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Serve hot, garnished with fresh herbs or a drizzle of olive oil if desired.
Notes
For a smoother texture, blend the entire soup
Add a splash of lemon juice or a sprinkle of grated Parmesan for added brightness and richness.
This soup can be made ahead and stored in the refrigerator for up to 3 days.
Freezes well for up to 3 months; reheat thoroughly before serving.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mediterranean