Ingredients
Scale
- 1 can (15 oz) butter beans (drained and rinsed)
- 1 tablespoon olive oil
- 1 medium onion (chopped)
- 2 cloves garlic (minced)
- 2 medium carrots (diced)
- 2 stalks celery (diced)
- 4 cups vegetable broth
- 1 teaspoon dried thyme
- to taste salt and pepper
- optional fresh parsley (for garnish)
Instructions
- In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
- Stir in the minced garlic, carrots, and celery. Cook for an additional 3-4 minutes until the veggies start to soften.
- Add the butter beans, vegetable broth, and dried thyme to the pot. Bring the mixture to a boil.
- Reduce the heat to low and let it simmer for about 15-20 minutes. Stir occasionally and season with salt and pepper to taste.
- Once the soup is ready, you can use an immersion blender to puree it to your desired consistency, or leave it chunky if you prefer.
- Serve hot, garnished with fresh parsley if desired. Enjoy!
- Prep Time: 10
- Cook Time: 30