Add the white beans (rinsed & drained) into a food processor, along with 1 large clove of garlic, 1 tbsp extra virgin olive oil, 1/2 tbsp sherry vinegar and season with sea salt & black pepper, run the food processor on a low speed, once well mixed start slowly adding in 1 1/2 cups vegetable broth, once all the broth has been added, continue to run the food processor on a low speed for another 2 minutes, then cover the container with saran wrap and add to the fridge
Meanwhile, finely dice 1/2 red onion, finely chop 1/2 green bell pepper, cut 8 cherry tomatoes in half and finely chop a handful of fresh parsley
After at least 1 hour, remove the soup from the fridge, transfer into shallow bowls, garnish with the chopped veggies and a drizzle of extra virgin olive oil, enjoy!
Get the Jarred White Spanish Beans I used to make this recipe