Ever since Zoe's Kitchen was bought out, I've been really missing their white bean soup. This was the perfect dupe that Jess sent me! I added vegan parmesan flakes from Violife for the perfect little bite.
- 2 tbs olive oil
- 4 cloves garlic
- 3 cans cannellini beans
- 2 cups chicken broth (or veggie)
- 2 springs fresh rosemary, minced
- 6 to 8 springs thyme, leaves pulled
- 1 pinch red pepper flakes
- salt and pepper to taste
Pour one can of cannellini beans into food processor with liquid and puree until smooth. Drain the other cans of beans!
Mince the garlic, thyme, and rosemary, and add to a soup pan with olive oil. Sauté the garlic and spices until fragrant.
Add pureed beans with the other two cans of beans, broth, and peppers. Stir to combine.
Place a lid on the pot and bring soup to a boil, let simmer for about 15 minutes.
I added vegan parmesan to garnish!