Ingredients
Scale
- 2 tablespoons olive oil
- 1 onion, chopped
- 3 garlic cloves, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 4 cups cooked cannellini beans
- 4 cups vegetable broth
- 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 tender.
- Add cooked beans and vegetable broth; bring to a boil.
- Reduce heat, add thyme and rosemary, simmer for 20 minutes.
- Use an immersion blender to blend part of the soup for creaminess, or leave it chunky.
- Season with salt and pepper, garnish with fresh parsley, and serve hot.
Notes
- This soup can be made ahead and stored in the refrigerator for up to 3 days. Reheat gently before serving.
- Add a splash of olive oil or a handful of grated Parmesan cheese for extra flavor.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 250 kcal Kcal
- Sugar: 5g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 8g
- Protein: 12g
- Cholesterol: 0mg