Ingredients
- 2 cups cannellini beans (canned or soaked dried)
- 2 tablespoons olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 4 cups vegetable broth
- 1 teaspoon fresh rosemary, chopped
- 1 teaspoon fresh thyme, chopped
- Salt and pepper to taste
- Pinch of red pepper flakes (optional)
- Extra-virgin olive oil for finishing
Instructions
- Prep your ingredients by chopping onions, garlic, carrots, and celery finely.
- Heat olive oil in a large pot over medium heat. Sauté onions for about 5 minutes until soft.
- Add garlic, carrots, and celery, sautéing for another 5 minutes.
- Stir in cannellini beans and vegetable broth. Bring to a gentle boil.
- Add rosemary and thyme, season with salt, pepper, and red pepper flakes. Reduce heat, cover, and simmer for 20-30 minutes.
- For a creamier texture, blend a portion of the soup using an immersion blender.
- Drizzle olive oil on top before serving, and ladle into bowls, garnishing with fresh herbs if desired.
Notes
Feel free to swap in seasonal vegetables or adjust herbs based on your preferences. A squeeze of lemon at the end can enhance the flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegan