Rosemary Garlic Bean Soup
Ingredients
- 2 tbsp olive oil
- 4 garlic cloves, minced
- 3 (15oz) cans cannellini beans
- 2 cups vegetable broth
- 1 tbsp dried rosemary
- 1 tbsp dried thyme
- salt and pepper
- crushed red pepper
- 1 fresh rosemary sprig for garnish
- croutons for garnish
Preparation
In a large pot, heat olive oil over medium heat, add the minced garlic and sauté until fragrant.
Drain and rinse 2 cans of beans and add to the pot, then add the vegetable stock, rosemary, thyme, crushed red pepper, salt and pepper, and mix well.
Using a blender, add the last can of beans with its liquid and blend until smooth.
Add the puréed beans to the pot with the other ingredients and mix well.
Cover with a lid and cook for 15 minutes. Top with fresh rosemary and croutons.
