Ingredients
- 1 tbsp olive oil
- 2 cloves garlic minced
- 2 cans cannellini beans 15 oz
- 1 cup vegetable broth or stock
- 1 russet potato peeled and diced
- 1/4 tsp dried rosemary
- 1/4 tsp dried thyme
- 1 pinch crushed red pepper
- salt & pepper to taste
Instructions
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Pour one can of cannelleni beans (with its liquid) into a blender and puree until smooth
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Peel and dice up your potato into bite-sized pieces
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Mince the garlic and add it to a soup pot with the olive oil. Saute the garlic over medium heat for about one minute, or just until the garlic is very fragrant.
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Add the pureed cannellini beans, the can of dranined beans, diced potato, vegetable broth, rosemary, thyme, crushed red pepper, and some freshly cracked pepper. Stir to combine.
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Place a lid on the pot, turn the heat up to medium-high, and bring the soup to a boil. Once boiling, turn the heat down to medium low, remove the lid, and allow it to simmer for 25 minutes, stirring occasionally.
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Smash the beans slightly to thicken the soup even more. Taste the soup and add salt if needed. Test the texture of your potatoes with a fork; allow the soup to continue simmering if they have not reached the desired consistency.
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Serve this soup warm with crackers, croutons, or bread for dipping!
Recipe Notes
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