Description
A hearty cannellini bean soup with fresh vegetables and herbs.
Ingredients
Scale
- 1 cup cannellini beans (soaked overnight)
- 2 tablespoons olive oil
- 3 cloves fresh garlic (minced)
- 1 medium yellow onion (chopped)
- 2 medium carrots (diced)
- 2 celery stalks (chopped)
- 4 cups low-sodium vegetable broth
- 1 tablespoon fresh thyme (chopped)
- 1 tablespoon fresh rosemary (chopped)
- Salt and pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat. Add minced garlic and chopped onion; sauté until golden brown.
- Stir in diced carrots and chopped celery; cook for about 5-7 minutes until softened.
- Add soaked cannellini beans and vegetable broth, bringing the mixture to a boil. Reduce heat and stir well and continue to simmer for an additional 25 minutes.
- Adjust seasoning if necessary, then serve hot with crusty bread.
Notes
- For a thicker soup, mash some of the beans before adding the broth.
- This soup can be stored in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 2g
- Sodium: 500mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg