Ingredients
Main Ingredients
- 2 cans (15 oz each) cannellini beans, drained
- 1 tbsp olive oil
- 1 medium onion, diced
- 2 medium carrots, chopped
- 2 celery stalks, chopped
- 3 cloves garlic, minced
- 4 cups vegetable broth
- 1 tsp dried thyme
- 1 tsp dried rosemary
- Salt & pepper to taste
- Parmesan cheese, for topping (optional)
Instructions
- Heat oil: Warm the olive oil in a large pot or Dutch oven over medium heat until shimmering, preparing for sautéing the vegetables.
- Sauté vegetables: Add the diced onion, chopped carrots, and celery to the pot. Cook, stirring occasionally, until the vegetables have softened and the onion is translucent, about 5-7 minutes.
- Add garlic: Stir in the minced garlic and cook for 30 seconds to release its aroma, being careful not to let it burn.
- Add beans, broth, and herbs: Pour in the drained cannellini beans and vegetable broth, then add the thyme and rosemary. Stir well to combine.
- Simmer soup: Bring the mixture to a gentle boil, then reduce heat to low and cover. Let the soup simmer for about 20 minutes to allow the flavors to meld and the vegetables to soften further.
- Blend for creaminess: Use an immersion blender to partially blend the soup directly in the pot, or transfer half to a blender and puree, then return it to the pot. This step is optional but adds a creamy texture while retaining some bean and vegetable pieces.
- Season and serve: Taste the soup and season with salt and pepper as needed. Ladle into bowls and top with a sprinkle of Parmesan cheese if desired. Optionally, drizzle with a bit of olive oil for added richness before serving.
Notes
- For extra nutrition and color, add fresh spinach or kale during the last few minutes of simmering.
- Drizzle a little high-quality olive oil on top before serving for a rich finish.
- If you prefer a thinner soup, add additional vegetable broth or water to adjust the consistency.
- Leftover soup stores well in the refrigerator for up to 4 days and also freezes nicely.
- Prep Time: 10 mins
- Cook Time: 25 mins
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-Inspired
- Diet: Vegetarian
