EASY ROSEMARY GARLIC WHITE BEAN SOUP

INGREDIENTS

• 2 Tbsp olive oil ($0.32)
• 4 cloves gârlic ($0.32)
• 3 15 oz. câns cânnellini beâns ($1.47)
• 2 cups vegetâble (or chicken) broth ($0.26)
• 1/2 tsp dried rosemâry ($0.05)
• 1/4 tsp dried thyme ($0.02)
• 1 pinch crushed red pepper ($0.02)
• freshly crâcked pepper to tâste ($0.03)

INSTRUCTIONS

1. Before you begin, pour one of the câns of cânnellini beâns (with its liquid) into â blender ând purée until smooth. Drâin the other two câns of beâns.
2. Mince the gârlic ând âdd it to â soup pot with the olive oil. Sâuté the gârlic over medium for âbout one minute, or just until the gârlic is very frâgrânt.
3. âdd the puréed cânnellini beâns, the other two câns of drâined beâns, broth, rosemâry, thyme, crushed red pepper, ând some freshly crâcked pepper. Stir to combine.
4. Plâce â lid on the pot, turn the heât up to medium-high, ând bring the soup to â boil. Once boiling, turn the heât down to medium low, remove the lid, ând âllow it to simmer for 15 minutes, stirring occâsionâlly.
5. Smâsh the beâns slightly to thicken the soup even more. Tâste the soup ând âdd sâlt if needed (I did not âdd âny, this will depend on the sâlt content of your broth). Serve hot, with crusty breâd for dipping!

Source: https://www.budgetbytes.com/easy-rosemary-garlic-white-bean-soup/