Ingredients
Scale
- 2 tablespoons olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 4 cups vegetable broth
- 2 cans (15 oz each) cannellini beans, drained and rinsed
- 1 teaspoon 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 onion, garlic, carrots, and celery; sauté until vegetables are softened.
- Pour in vegetable broth and bring to a boil.
- Add cannellini beans, thyme, rosemary, salt, and pepper.
- Reduce heat and simmer for 20 minutes to allow flavors to meld.
- Use an immersion blender to puree the soup until smooth, or leave it chunky if preferred.
- Garnish with fresh parsley before serving.
Notes
- For a creamier texture, blend a portion of the soup and stir it back in.
- You can add a splash of lemon juice for brightness.
- This soup stores well in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Stovetop
- Cuisine: Mediterranean
- 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