small onion, finely diced
garlic clove, minced
15 ounce cans cannellini beans, drained and rinsed
cup chicken broth
salt and pepper
In a medium saucepan, melt butter. Add onion and thyme sprig and cook over medium heat, stirring a few times, until onion is softened (7 minutes or so). Add the beans and broth and simmer until broth is reduced by half. Discard thyme sprig. Pureee the bean mixture in blender. Can be refrigerated up to 3 days.