Ingredients
- 45 ounces cannellini beans , drained and rinsed (3 cans)
- 4 cups vegetable broth , divided
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 1/2 yellow onion , minced
- 2 cloves garlic , minced
- 1 teaspoon kosher salt
- 1/2 teaspoon coarse ground black pepper
- 1 cup white wine
- 1 teaspoon dried rosemary
- 1 teaspoon dried thyme
Instructions
- Add beans and 2 cups vegetable broth to a food processor and process until smooth.
- Add olive oil and butter to a large pot on medium high heat, then add in the onion, garlic, salt and pepper and cook for 5-6 minutes until it just begins to caramelize.
- Add in the white wine and deglaze, then let it reduce by half, about 8-10 minutes.
- Add in the remaining vegetable broth, rosemary, thyme and bean mixture and bring to a simmer.
- Reduce heat to medium low and let simmer for 20 minutes to thicken before serving.
Nutrition
Calories: 132kcal | Carbohydrates: 18g | Protein: 8g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 4mg | Sodium: 252mg | Potassium: 85mg | Fiber: 5g | Sugar: 1g | Vitamin A: 56IU | Vitamin C: 1mg | Calcium: 68mg | Iron: 3mg
