Ingredients
– Two cans of beans (blended with their liquid) for creamy base
– One additional can of drained beans for texture and substance
– 2 tablespoons extra virgin olive oil for sautéing and finishing
– 2 to 3 minced garlic cloves for savory flavor
– 1½ to 2 cups low-sodium vegetable broth for liquid foundation
– 1 teaspoon Italian herb seasoning for aromatic earthiness
– ½ teaspoon dried rosemary for depth and herbal notes
– Fine sea salt to taste for balancing and enhancing flavors
– Optional chili flakes to taste for a bit of heat
– Optional black pepper to taste for added spice in finishing
– 1 to 2 tablespoons lemon juice for brightening and finishing
– 2 tablespoons chopped fresh parsley for freshness and color at the end
– Grated parmesan cheese (if desired) for an optional rich topping
Instructions
1-Start by blending two cans of beans with their liquid until smooth, then set aside.
2-Drain the third can of beans and keep them aside for later.
3-Next, heat 2 tablespoons of extra virgin olive oil in a large pot over medium heat and sauté the 2 to 3 minced garlic cloves for about 40 seconds until fragrant.
4-Now, add the pureed beans, whole drained beans, 1½ to 2 cups of low-sodium vegetable broth, 1 teaspoon Italian herb seasoning, ½ teaspoon dried rosemary, optional chili flakes, and fine sea salt to the pot.
5-Bring everything to a gentle simmer, cover, and cook for 15 minutes, stirring occasionally to meld the flavors.
6-Once done, turn off the heat and stir in 1 to 2 tablespoons of lemon juice and 2 tablespoons of chopped fresh parsley.
7-Finish the soup with a drizzle of extra virgin olive oil, add black pepper if desired, and adjust seasoning to taste.
8-Serve it warm, optionally topped with grated parmesan cheese and crusty bread for a complete meal.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
🥫 Use any combination of canned beans you prefer – cannellini, kidney, or chickpeas all work beautifully
🧂 Season the soup near the end of cooking since broth saltiness varies between brands
🍝 Add cooked pasta or rice during the last 5 minutes for a heartier, more substantial meal
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 332
- Sugar: 3g
- Sodium: 582mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 51g
- Fiber: 20g
- Protein: 16g
- Cholesterol: 2mg