Ingredients
Scale
- 2 tablespoons olive oil
- 1 large onion, chopped
- 3 garlic cloves, minced
- 2 carrots, diced
- 3 cans (15 oz each) white beans, drained and rinsed
- 4 cups vegetable broth
- 1 teaspoon dried thyme
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Heat olive oil in a large pot over medium heat. Add chopped onion and cook until translucent, about 5 minutes.
- Add garlic and carrots; cook for another 3 minutes.
- Stir in the white beans, vegetable broth, dry thyme, salt, and pepper. Bring to a boil.
- Reduce heat and let simmer for 15-20 minutes to allow flavors to meld.
- Use an immersion blender to blend the soup until smooth or leave it chunky, as preferred.
- Serve hot, garnished with chopped parsley and a drizzle of olive oil.
Notes
- For a creamier texture, blend part of the soup and leave the rest chunky.
- You can add a dash of hot sauce or lemon juice for extra flavor.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian, High-Protein
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 280 Kcal
- Sugar: 5g
- Sodium: 620mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 15g
- Protein: 14g
- Cholesterol: 0mg