Rosemary Garlic White Bean Soup

2 tbsp olive oil	1/2 tsp dried rosemary
4 cloves garlic	1/4 tsp dried thyme
3 15oz cans cannellini beans	Crushed red pepper to taste
2 cups vegetable or chicken broth	Fresh cracked black pepper to taste

Directions:

Pour one of the cans of cannellini beans (with its liquid) into a blender and purée until smooth. Drain the other two cans of beans.
Mince the garlic and add it to a soup pot with the olive oil. Sauté the garlic over medium for about one minute, or just until the garlic is very fragrant.
Add the puréed cannellini beans, the other two cans of drained beans, broth, rosemary, thyme, crushed red pepper, and some freshly cracked pepper. Stir to combine.
Place a lid on the pot, turn the heat up to medium-high, and bring the soup to a boil. Once boiling, turn the heat down to medium low, remove the lid, and allow it to simmer for 15 minutes, stirring occasionally.
Smash the beans slightly to thicken the soup even more. Taste the soup and add salt if needed. Serve with crusty bread for dipping.

Thanks to our friends at Budget Bytes for this incredible recipe!

Flash Cash Loans

Get a loan in a Flash. Just six clicks to apply and no credit check required (for current Members).

Borrow up to $2,500 for unexpected expenses

Apply Online