Ingredients
Scale
- 2 tablespoons olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 4 cups cooked cannellini beans or great northern beans
- 6 cups vegetable broth
- 1 teaspoon dried thyme
- 1 teaspoon rosemary
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Heat olive oil in a large pot over medium heat.
- Add chopped onions, carrots, and celery; sauté until softened.
- Stir in minced garlic and cook for another minute.
- Add beans, broth, thyme, rosemary, salt, and pepper.
- Bring to a boil, then reduce heat and simmer for 20-25 minutes.
- Use an immersion blender to slightly puree the soup for creaminess if desired.
- Garnish with fresh parsley before serving.
Notes
- Optional: add a splash of balsamic vinegar for depth.
- For a vegetarian version, ensure vegetable broth is used.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 250 Kcal
- Sugar: 5g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 8g
- Protein: 12g
- Cholesterol: 0mg