Cannellini & Rosemary Thyme Soup
Cozy up with this super simple soup which features creamy Cannellini Beans as a fantastic plant based protein source.
As a Nutritionist and healthy recipe developer I looove soups as they are a fantastic way to add additional vegetables and thus sneak in extra vitamins and minerals to nourish our bodies.
Servings: 2
Ingredients
1 tbsp Extra Virgin Olive Oil
1 Onion, diced
2 Garlic Cloves, minced
1 tsp Dried Rosemary
1 sprig Thyme
2 stalks Celery, diced
1 Carrot, diced
1 x 400g can Cannellini Beans
2 cups Bone Broth or Vegetable Stock
Salt & Pepper, to taste
Method
1. In a large pot, sauté onion & garlic in oil on a medium heat until fragrant.
2. Stir through rosemary and thyme.
3. Add celery and carrot and cook for two minutes.
4. Add remaining ingredients, simmer on a low heat partially covered until vegetables have softened, approximately 15-20 minutes.
Stir occasionally to prevent sticking on the bottom.
5. Use a stick blender and blitz until smooth prior to serving.