Sauté the Aromatics: Heat olive oil in a large pot over medium heat. Add the diced onion and sauté for about 4-5 minutes until softened and translucent. Add minced garlic and chopped sun-dried tomatoes and cook for another 2 minutes until fragrant.
Add the Beans: Stir in the cannellini beans and cook for 2-3 minutes to heat them through.
Simmer the Soup: Add 4 cups of vegetable or chicken broth to the pot and bring the mixture to a simmer. Let it cook for about 10 minutes, allowing the flavors to meld together.
Blend the Soup: Using an immersion blender, blend the soup directly in the pot to your desired consistency. You can also transfer part of the soup to a regular blender for a smoother texture, leaving some beans intact for texture.
Finish with Cream: Stir in ½ cup heavy cream or a dairy-free alternative, adjusting the amount for your preferred level of creaminess. Taste and season with salt and pepper as needed.
Serve: Ladle the soup into bowls and serve hot, garnished with fresh herbs such as parsley or basil, if desired.
Serving and Storage Tips:
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