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Ingredients
- 2 tsp olive oil
- 2 garlic cloves, minced
- 1 (15.5oz) can cannellini beans (white kidney), rinsed and drained
- 1 (14.5 oz) can reduced sodium vegetable broth
- 2 tsp chopped fresh rosemary
- 1/2 tsp salt
- 1/8 tsp pepper
- 2 Tbsp chopped fresh parsley
Details
Servings 4
Preparation
Step 1
1. Heat oil in large saucepan over medium heat. Add garlic and cook until fragrant, about 30 seconds. Stir in beans, broth, rosemary, salt, and pepper; bring to boil. Reduce heat and simmer partially covered for 15 minutes.
2. Remove saucepan from heat. With potato masher, coarsely mash about 1/3 of beans. Ladle soup evenly into 4 bowls and sprinkle with parsley.
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