30mins total, each serving is 1.25 cups and cost 3.80$ (Amazing website for cheap meals)

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2 Tbsp olive oil

4 cloves garlic

3 15oz. cans cannellini beans

2 cups vegetable (or chicken) broth

½ tsp dried rosemary

¼ tsp dried thyme

1 pinch crushed red pepper

Freshly cracked black pepper to taste

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1. Before you begin, pour one of the cans of cannellini beans (with its liquid) into a blender and purée until smooth. Drain the other two cans of beans.

2. Mince the garlic and add it to a soup pot (or instant pot) with the olive oil. Sauté the garlic over medium for about one minute, or just until the garlic is very fragrant.

3. Add the puréed cannellini beans, the other two cans of drained beans, broth, rosemary, thyme, crushed red pepper, and some freshly cracked pepper. Stir to combine.

4. Place a lid on the pot, turn the heat up to medium-high, and bring the soup to a boil. Once boiling, turn the heat down to medium low, remove the lid, and allow it to simmer for 15 minutes, stirring occasionally.

5. Smash the beans slightly to thicken the soup even more. Taste the soup and add salt if needed (I did not add any, this will depend on the salt content of your broth). Serve hot, with crusty bread for dipping!

Optional Add-Ins

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You know I like to keep things simple, but if you happen to have these ingredients on hand and need to use them up, feel free to toss them into your White Bean Soup: 

Diced carrots, onion, or celery sautéed with the garlic 

Bacon cooked until brown, the fat used in place of the olive oil (remove bacon and add back to the soup after cooking)

Ham sautéed before the garlic until crispy 

Zucchini added with the beans

Kale or spinach stirred into the soup at the end

Lemon juice added to the soup after cooking (1-2 Tbsp)

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Notes

You can also try using fresh herbs instead of dried. I’d go for 1 ½ teaspoons of fresh rosemary and ¾ tsp fresh thyme, finely chopped.

Storing : I’d store this soup in the fridge (in an airtight container) for up to 3-4 days or freeze it for up to 3 months. Reheat it in the microwave or on the stovetop until hot, adding a little broth or water if needed to thin it out.

Nutrition

Serving: 1.25Cups, Calories: 380.03kcal 19%, Carbohydrates: 61.91g 22.5%, Protein: 14.28g 28.6%, Fat: 8.2g 10.5%, Sodium: 1417.45mg 61.6%, Fiber: 17.05g 60.9%

You can make it less salty with no-salt-added canned beans (or rinse thoroughly) and low-sodium broth (or homemade)