Instructions

1. Sauté Aromatics: Heat olive oil in a pot. Add onion, garlic, carrots, and celery. Cook for 5-7 minutes until soft.
2. Simmer Soup: Add broth, beans, thyme, and rosemary. Simmer for 15-20 minutes.
3. Blend Soup: Blend 1/3 to 1/2 of the soup until smooth, then mix back in.
4. Add Creaminess (Optional): Stir in coconut milk or cashew cream. Season with salt and pepper.
5. Serve: Garnish with fresh parsley or chives.

Tips & Variations

• Storage: Refrigerate for up to 4 days or freeze for 3 months.
• Add-Ins: Try roasted garlic, spinach, or spices like cumin or paprika.

This soup is creamy, hearty, and full of plant-based goodness. Enjoy!