Serves: 8 Prep Time: 30 minutes
3 tbsps olive oil 3 tbsps minced garlic 4 cans Cannellini beans 2 cups vegetable broth 1 tbsp dried Rosemary 1 tsp crushed red pepper salt and pepper
Drain 2 cans of the beans and blend in a blender until smooth.
Drain the other 2 cans and set the beans aside.
Add the oil and garlic into your soup pot and cook.
Add all the beans, broth, rosemary, thyme and crushed red pepper and some freshly cracked pepper and salt to taste.
Cook for 15-20 minutes
Serve hot with crusty bread for dipping!