This meal comes together in just one pot!
This soup is so simple and only takes a handful of ingredients. This is perfect for a cool fall or winter day. It is super creamy because of the white beans and flavor packed!
Serve this with a drizzle of good quality olive oil and some crusty bread. I promise you will not be disappointed!
Time: 30 minutes
Yield: 4-6 servings
Ingredients:
3 cans of white beans, drained and rinsed
1 1/2 quarts vegetable stock
1 shallot roughly chopped
2 medium onions roughly chopped
3-5 cloves garlic minced
1 sprig rosemary de-stemmed
Salt
Black pepper
Olive oil
Optional: pinch of cayenne
Instructions:
In a large pot cook onions and shallots until softened.
Add garlic and cook until fragrant.
Add vegetable stock, rosemary, and white beans.
Cover and simmer for 20 minutes.
Purée using an immersion blender.
Add salt and pepper to taste.
Optional: add cayenne.
Serve with a drizzle of olive oil.
Notes: Any white bean will work well in this recipe.
