This quick and easy recipe will be sure to fill you up and satisfy your taste buds.

Serves 4


  • 2 teaspoons olive oil
  • 2 tablespoons fresh or dry thyme
  • 2 garlic cloves (minced)
  • 4 cups Chicken Stock (vegetarians can use vegetable stock)
  • 2 15-ounce cans of white beans
  • 2 carrots diced
  • Salt and pepper to taste
  • Gluten free croutons (optional)


  • Heat a medium saucepan to medium-high heat. Add oil, thyme, and garlic to the pan and stir.
  • After 30 seconds, add the stock and beans. Season with salt and pepper. Bring to a boil, then reduce to a simmer.
  • After 5 minutes, add the carrots.
  • Let the soup marinate for 15 minutes on low, then serve and top with croutons.