Easy Rosemary Garlic White Bean Soup

Ingredients

• 2 Tbsp olive oil
• 4 cloves garlic
• 3 15 oz. cans cannellini beans
• 2 cups vegetable broth
• 1/2 tsp dried rosemary
• 1/4 tsp dried thyme
• 1 pinch crushed red pepper
• Freshly cracked pepper to taste

Directions

1. Start by emptying 1 can of cannellini beans, liquid included, into a blender and puréeing it until smooth. Drain the remaining 2 cans of beans.
2. Mince the garlic, then put it in a soup pot with the olive oil. Cook it over medium heat for about 1 minute, just long enough for the garlic to smell deeply fragrant.
3. Add the blended beans, the 2 cans of drained beans, broth, rosemary, thyme, crushed red pepper, and a little freshly cracked pepper. Stir everything together.
4. Cover the pot, raise the heat to medium-high, and bring the soup to a boil. When it reaches a boil, reduce the heat to medium low, uncover the pot, and let the soup simmer for 15 minutes, giving it an occasional stir.
5. Lightly mash some of the beans to make the soup thicker. Taste and season with salt if it needs it; how much you need will depend on the saltiness of your broth. Serve hot, with crusty bread for dipping.