As much as I hate the cold weather, it is a perfect time to make some amazing soups.

This particular recipe is really easy, really fast and really healthy.

The main ingredient is the cannellini bean. If you are not familiar with this type of bean, you need to be!

Cannellini beans contain a lot of great nutritional benefits. They are low in fat, high in fiber and provide high levels of iron, all of which work together to help reduce cholesterol, prevent headaches and energize your body. Plus, they taste good, so there’s that!

Vegetarian White Bean Soup Recipe

6 cups Vegetable Stock
1 Can Cannellini Beans
1 Box Pasta
4 Tbsp Olive Oil
2 Cloves Garlic
Crackers, to taste
Salt, to taste
Pepper, to taste
Garlic Salt, to taste
Parsley to taste
Cayenne pepper, optional

Prepare pasta according to package directions. While your pasta is cooking, in a separate pot, combine drained beans and vegetable stock. Bring to a boil before covering and simmering for about 15-20 minutes.

Transfer about half of the bean and stock mixture into a food processor and blend. Once smooth, pour the puree back into the pot and continue to simmer. Blending half the beans helps thicken the soup a bit. Season with salt, pepper, garlic salt, parsley and cayenne pepper (the last one is optional, but I like a little kick).
In a small frying pan, sauté chopped garlic cloves in 4 tablespoons of olive oil at high heat until golden brown, stirring constantly. Add garlic, oil and drained pasta to the beans and stock. Garnish with a parsley and crackers and serve immediately.

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