Ingredients
- 3 15ounce cans cannellini beans (1 can blended with its liquid, 2 drained)
- 1/2 of an onion, diced finely
- Garlic (desired amount)
- 2 cups vegetable broth
- 1/2 tsp rosemary
- 1/4 tsp thyme
- Crushed red pepper flakes
- Salt and pepper
Directions
- Saute the onion and garlic.
- Add all ingredients to the pot and bring soup to a boil.
- Reduce heat and simmer soup for 15 minutes.
- Lightly smash beans to thicken soup. Serve immediately with crusty bread.
