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

 
CANNELLINI & ROSEMARY THYME SOUP
 

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. 

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