Rosemary garlic white bean soup is made with cannellini beans and herbs to create a vegetarian, flavorful dish that is best served with some crusty bread.
Pour one can of undrained beans into a blender or food processor and blend until they are smooth.
In a large pot or Dutch oven with a lid, heat the olive oil over medium heat. Add the garlic and saute for about two minutes or until the garlic just starts to get some color.
Drain the other two cans of beans, and add them along with the bean puree, broth, rosemary, thyme red pepper flakes and pepper to the pot.
Stir well, and place the lid on the pot. Turn the heat to medium-high heat to bring the soup to a low boil.
After the soup starts boiling, turn the heat to medium-low and let it simmer for about 15 minutes, uncovered, and stirring occasionally.
Add more pepper and some salt, if desired, and serve with a thick slice of bread.