2 tablespoons olive oil
1 large onion, chopped
6 cloves garlic, minced
2 cans (15 ounces each) white beans, drained and rinsed
4 cups vegetable broth
1 teaspoon dried thyme
Salt and pepper to taste
1/4 cup chopped fresh parsley
1 cup cubed rustic bread
Directions
1. Heat the olive oil in a large pot over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
2. Stir in the minced garlic and cook for another 1-2 minutes until fragrant.
3. Add the white beans, vegetable broth, and dried thyme to the pot. Bring to a simmer and let cook for 15 minutes.
4. Use an immersion blender to partially blend the soup, leaving some beans whole for texture.
5. Season with salt and pepper to taste.
6. Stir in the chopped parsley and cubed bread, allowing the bread to soak up the broth.
7. Serve hot, garnished with additional parsley if desired.
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Variations & Tips
For a richer flavor, you can add a splash of white wine before adding the broth, allowing it to reduce slightly. If you prefer a creamier soup, stir in a half cup of heavy cream or a dollop of Greek yogurt before serving. For a spicy kick, add a pinch of red pepper flakes when sautéing the garlic. You can also experiment with different herbs, such as rosemary or sage, to give the soup a different aromatic profile. For a vegan version, ensure your bread is dairy-free and consider adding nutritional yeast for a cheesy flavor.
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