Ingredients
Scale
- 2 tablespoons olive oil
- 1 onion, chopped
- 3 garlic cloves, minced
- 2 carrots, diced
- 3 celery stalks, diced
- 4 cups cooked white beans (cannellini or navy beans)
- 4 cups vegetable or chicken broth
- 1 teaspoon dried thyme
- 1 teaspoon dried 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 tender.
- Add cooked beans, broth, thyme, rosemary, salt, and pepper.
- Bring to a boil, then reduce heat and simmer for 20-25 minutes.
- Using an immersion blender, blend part of the soup for a creamy texture, leaving some beans whole.
- Serve hot, garnished with fresh parsley and a drizzle of olive oil.
Notes
- For a vegan version, ensure the broth is vegetable-based.
- You can add kale or spinach for extra greens.
- Adjust seasoning to taste for desired flavor intensity.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian, Healthy
Nutrition
- Serving Size: 1 bowl (about 250 ml)
- Calories: 220 Kcal
- Sugar: 4g
- Sodium: 850mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 0mg