Ingredients
Scale
- 2 tablespoons olive oil
- 1 onion, diced
- 3 garlic cloves, minced
- 2 carrots, diced
- 3 celery stalks, diced
- 4 cups cooked cannellini beans
- 4 cups vegetable broth
- 1 teaspoon dried rosemary
- 1 teaspoon dried thyme
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Heat olive oil in a large pot over medium heat.
- Add diced onion, carrots, and celery; cook until vegetables are tender.
- Stir in garlic and cook for 1 minute.
- Add cooked beans, vegetable broth, rosemary, thyme, salt, and pepper.
- Bring to a boil, then simmer for 20 minutes.
- Use an immersion blender to blend part of the soup for a creamy texture.
- Garnish with fresh parsley and serve hot.
Notes
- Can be made vegan by using vegetable broth.
- For extra flavor, add a splash of olive oil before serving.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Simmering and blending
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 220 kcal Kcal
- Sugar: 4 g
- Sodium: 600 mg
- Fat: 9 g
- Saturated Fat: 1 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 8 g
- Protein: 10 g
- Cholesterol: 0 mg
