Bean soup season is upon us as I write this recipe down. For me, it's bean soup season anytime of the year, but as the fall weather begins, I literally get so pumped to make tons of soup! This recipe is amazing on your luteal phase, but as always, it's amazing anytime you need a little healthy comfort food ☺️
Ingredients:
Makes ~5 servings
- 4 cans Cannellini beans
- 32 oz veggie broth
- 1/2 sweet onion
- 4-6 cloves garlic
- 1 tbsp chopped rosemary
- 1 tbsp chopped thyme
- 1 tbsp chopped sage
- salt
- pepper
- olive oil
Directions:
- Mince the herbs if using fresh (my preference). Mince the garlic, and chop the onion. I julienned mine. Drain and rinse the beans.
- Preheat a large pot over medium heat, and add a good drizzle of olive oil.
- Once hot, add the onions, sautéing for 2 minutes. After they've softened, add the garlic, and sauté for 1 minute.
- Add the broth, beans, and herbs to the pot. Cover, and bring to a boil.
- Once boiling, decrease heat to low. Once the soup stops simmering, blend some of the soup to your desired creaminess using an immersion blender, or transfer slightly cooled soup to a blender and add it back into the soup.
- Add salt and pepper to taste, and let simmer on medium heat for another 15 minutes. Depending on how thick you like your soup, you can simmer it up to 30 minutes more.
- Serve with a drizzle of olive oil on top, and crusty bread on the side.
Great northern beans would also work here, and using chicken broth and/or adding shredded chicken would also be amazing here. This soup is so good with a little bread and butter on the side too! Enjoy 🫶