🥣 Hearty Creamy Bean Soup 🥣  
A bowlful of comfort, perfect for nourishing the soul after a long day!

🍽️ Ingredients 🍽️  
- 1 large onion, chopped  
- 2 tablespoons olive oil  
- 4 cloves garlic, minced  
- 2 cups dried beans (white, navy, or mixed), soaked overnight  
- 6 cups vegetable broth  
- 2 bay leaves  
- 1 teaspoon dried thyme  
- Salt and pepper to taste  
- 1 cup heavy cream  
- Fresh parsley, chopped for garnish  

🧑‍🍳 Directions 🧑‍🍳  
1. In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.  
2. Stir in the minced garlic and cook for an additional minute until fragrant.  
3. Drain the soaked beans and add them to the pot along with the vegetable broth, bay leaves, and dried thyme. Bring to a boil.  
4. Reduce the heat to low and let simmer for about 1.5 to 2 hours, or until the beans are tender.  
5. Once the beans are cooked, remove the bay leaves. Use an immersion blender to partially blend the soup for a creamy yet slightly chunky texture.  
6. Stir in the heavy cream and season with salt and pepper. Heat through.  
7. Serve hot, garnished with chopped fresh parsley.

🍎 Nutritional Information 🍎  
Per serving:  
- Calories: 350  
- Carbohydrates: 45g  
- Protein: 15g  
- Fat: 12g  
- Sodium: 690mg  
- Fiber: 10g  

💡 Tips and Tricks 💡  
- For a vegan version, substitute the heavy cream with coconut cream or a plant-based cream alternative.  
- Enhance the flavor by adding smoked paprika or a dash of cayenne pepper for a spicy kick.  
- This soup freezes well. Cool it completely and store in freezer-safe containers for up to 3 months.  

⏳ Preparation Time ⏳  
Preparation time: 15 minutes | Cooking time: 120 minutes | Serving: 6