Description
This creamy green pea soup is bright, cozy, and on the table in about 25 minutes. It’s made with frozen peas, a can of cannellini beans, and pantry staples you probably already have, and the beans blend right in to make it silky and creamy with no cream at all.
Ingredients
Units
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- 1 tablespoon olive oil
- 1 diced yellow onion
- 3 cloves garlic, minced
- 1/2 teaspoon ground thyme
- 5 cups broth
- 24oz frozen peas
- 1 (15oz) can cannellini beans, drained and rinsed
- 1 teaspoon lemon juice
- Salt & pepper to taste
Instructions
- Heat the olive oil in a large pot over medium heat. Add the diced onion and cook for 5 to 6 minutes, stirring now and then, until soft and translucent.
- Add the garlic and thyme. Cook for about 30 seconds, until fragrant.
- Pour in the broth and bring to a boil.
- Add the drained cannellini beans and frozen peas. Return to a simmer and cook for 5 minutes, just until the peas are tender and bright green. Don’t overcook them or the soup will turn a dull, olive color.
- Take the pot off the heat and blend until smooth with an immersion blender. If you’re using a countertop blender, work in batches, fill it only halfway, and vent the lid so steam can escape.
- Stir in the lemon juice. Taste, then add salt and pepper as needed.