Ingredients
Scale
- 2 tbsp olive oil
- 1 onion, chopped
- 2 carrots, diced
- 3 celery stalks, sliced
- 3 garlic cloves, minced
- 4 cups cooked cannellini beans
- 4 cups vegetable broth
- 1 bay leaf
- 1 tsp thyme
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Heat olive oil in a large pot over medium heat.
- Add chopped onion, carrots, and celery; cook until vegetables are tender, about 5 minutes.
- Stir in minced garlic and cook for another minute.
- Add cooked beans, vegetable broth, bay leaf, thyme, salt, and pepper.
- Bring to a boil, then reduce heat and simmer for 20-25 minutes.
- Remove bay leaf, taste and adjust seasoning if needed.
- Garnish with fresh parsley before serving.
Notes
- Feel free to blend part of the soup for a creamier consistency.
- This soup pairs well with crusty bread or a light salad.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl (1.5 cups)
- Calories: 250 Kcal
- Sugar: 5g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 1.5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 0mg