Ingredients
Beans and Broth
- 2 cans (15 oz each) cannellini beans, drained
- 6 cups vegetable or chicken broth
Vegetables and Aromatics
- 1 tbsp olive oil
- 1 onion, chopped
- 2 carrots, diced
- 2 cloves garlic, minced
Seasonings and Garnish
- 1 tsp Italian seasoning
- Salt and black pepper to taste
- Fresh parsley or rosemary for garnish
Instructions
- Heat oil and sauté vegetables: In a large pot, heat the olive oil over medium heat. Add the chopped onion and diced carrots, cooking and stirring occasionally until the vegetables become soft and translucent, about 5-7 minutes.
- Add garlic and seasonings: Stir in the minced garlic and Italian seasoning, cooking for another 1-2 minutes until fragrant.
- Add beans and broth: Pour in the drained cannellini beans and the vegetable or chicken broth. Stir to combine all ingredients evenly.
- Simmer the soup: Bring the mixture to a boil, then reduce heat to low and let it simmer gently for 25 minutes to allow flavors to meld.
- Partially blend for creaminess: Using an immersion blender, blend about half of the soup directly in the pot to create a creamy texture while leaving some beans whole for variety. Alternatively, transfer half the soup to a blender, puree, and return it to the pot.
- Garnish and serve: Ladle the soup into bowls and garnish with fresh parsley or rosemary. Serve hot, optionally with grated Parmesan cheese on the side.
Notes
- Add fresh spinach during the last few minutes of simmering for extra greens and nutrients.
- Serve with grated Parmesan cheese for added richness and flavor.
- This soup pairs well with crusty bread or a simple side salad.
- To make the soup vegan, use vegetable broth and omit Parmesan cheese.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian, Gluten Free
