Ingredients
Scale
- 2 tbsp olive oil
- 1 onion, chopped
- 3 garlic cloves, minced
- 3 carrots, diced
- 2 cans (15 oz each) cannellini beans, drained and rinsed
- 4 cups vegetable broth
- 1 tsp dried rosemary
- 1 tsp dried thyme
- Salt and pepper to taste
- Fresh parsley for garnish
- Crusty bread for serving
Instructions
- Heat olive oil in a large pot over medium heat.
- Add chopped onion and sauté until translucent, about 5 minutes.
- Stir in minced garlic and cook for 1 minute more.
- Add diced carrots and cook until slightly tender, about 5 minutes.
- Pour in vegetable broth and add cannellini beans, rosemary, thyme, salt, and pepper.
- Bring to a boil, then reduce heat and simmer for 20-25 minutes.
- Use an immersion blender to puree part of the soup for a thicker texture, if desired.
- Garnish with chopped parsley and serve with crusty bread.
Notes
- You can add kale or spinach for extra greens.
- Adjust seasoning to taste.
- This soup tastes great reheated and stored in the fridge for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 220 Kcal
- Sugar: 5g
- Sodium: 500mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 8g
- Protein: 12g
- Cholesterol: 0mg
