Ingredients
Method
Preparation
- In a large pot, heat 2 tablespoons of olive oil over medium heat.
- Add the diced onion and cook for 5 minutes or until softened.
- Add the minced garlic and cook for another minute until fragrant.
Cooking
- Drain and rinse the white beans, and then add them to the pot. Stir to combine with the onions and garlic.
- Add the vegetable broth, dried thyme, and dried rosemary. Bring the mixture to a gentle boil.
- Reduce the heat and let the soup simmer for 15-20 minutes, allowing all the flavors to meld together.
- For a creamier texture, use an immersion blender to purée part of the soup while leaving some beans whole for texture.
- If using spinach or kale, add it to the soup in the last 5 minutes of cooking. Allow the greens to wilt before serving.
- Taste the soup and adjust salt and pepper based on your preference.
Serving
- Ladle the soup into bowls and enjoy it warm. Consider topping with a drizzle of olive oil or a squeeze of lemon juice for an extra flavor boost!
Notes
Customization: Feel free to add other vegetables like carrots or celery for additional flavor. For a creamier soup without blending, add a splash of coconut milk or dairy-free cream. Smoked paprika can add a subtly smoky flavor that enhances the overall taste. You can make this soup ahead of time; it keeps well in the refrigerator or can be frozen for longer storage.