This soup recipe is ready in less than 30 min
Can be made in advance, and this big batch soup is perfect for meal prepping.
Packed with plant based protein and rich in antioxidants.
2 tbsp of extra virgin olive oil 1 cup of diced onions 5 minced garlic cloves 2 cans of white kidney beans 2 1/2 cups of chicken broth 4 sprigs of fresh thyme 3 bay leaves 1/2 tsp of red pepper flakes 1 teaspoon salt fresh black pepper parmesan cheese
STEP 1 Using a food processor or blender, pour all the contents of one of the cans of beans and blend until smooth. STEP 2 In a large pot, add in the olive oil, diced onions and minced fresh garlic. Cook on medium heat for about 3-4 minutes, stirring often with a wooden spoon until softened and the onions get a little colour.
STEP 3 Add in the cups of broth to deglaze your pot after a few minutes of cooking. Then add in the bay leaves, fresh thyme, red pepper flakes, salt and pepper. STEP 4 Pour in the blended can of beans. Strain and rinse the second can of beans in cold water and add to your large saucepan.
STEP 5 Bring up to a gentle boil, then reduce to low heat, cover and simmer for 15 minutes. STEP 6 Fish out your fresh herbs, bay leaf and serve.
Creamy Pumpkin Pasta Sauce
Spicy Beef & Chorizo Chili
Apple & Salted Caramel Cookies
Christopher is a recipe creator, blogger & food photographer who has a passion for creating effortless elevated recipes. Find more recipes on his website, MayEightyFive.com