Creamy Cannellini Soup with Garlic and Thyme
Servings: 4
Calories: 526kcal
This Tuscan-inspired creamy cannellini bean soup makes the most out of just 6 simple pantry ingredients and it's ready in just 20 minutes!
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Ingredients
- 3 tablespoon extra-virgin olive oil
- 1 floury medium-sized potato (or two smalll ones) peeled and finely cubed
- 3 cloves garlic finely minced
- 3 cans cannellini beans (15 ounces/425 g) drained
- 1 teaspoon fresh thyme leaves
- 1 l hot vegetable stock
- sea salt and freshly-cracked black pepper
- 1 teaspoon red chili pepper flakes, optional
To serve:
- grilled bread or croutons
Instructions
- Heat 2 tablespoons of extra-virgin olive in large pot over medium-low heat, add the cubed potato and garlic, and cook until they both begin brown, adding a splash of warm water if necessary.
- Add the drained beans, followed by the thyme and red chili flakes (optional), and cook, stirring for a couple of minutes.
- Pour in the broth and bring to a boil, then reduce the heat and simmer for 5 minutes. Season with sea salt and black pepper to taste.
- Transfer ⅓ of the bean and potato mixture into a blender, with the help of a slotted spoon. Blend on low speed, adding a ladle of stock from the pot at a time, until reaching the desired creamy consistency. Transfer the creamed beans mixture back into the pot and stir to combine. If you'd like your soup thicker, continue to simmer the soup on low heat until reaching the desired consistency.
- Divide the soup into bowls, swirl the remaining extra-virgin olive oil on top and sprinkle with extra fresh thyme leaves. Serve with grilled bread or croutons.
Notes
Transfer leftovers in an air-tight container and store in the fridge for up to 2 days.
Nutrition
Calories: 526kcal | Carbohydrates: 83g | Protein: 25g | Fat: 12g | Saturated Fat: 2g | Sodium: 1020mg | Potassium: 1728mg | Fiber: 17g | Sugar: 4g | Vitamin A: 556IU | Vitamin C: 12mg | Calcium: 251mg | Iron: 10mg