Ingredients
Scale
- 2 tablespoons olive oil
- 1 onion, chopped
- 3 garlic cloves, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 4 cups vegetable broth
- 3 cans cannellini beans, drained and rinsed
- 1 teaspoon thyme
- 1 teaspoon rosemary
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Heat olive oil in a large pot over medium heat.
- Sauté onion, garlic, carrots, and celery until softened, about 5 minutes.
- Add vegetable broth, cannellini beans, thyme, rosemary, salt, and pepper.
- Bring to a boil, then reduce heat and simmer for 20 minutes.
- Use an immersion blender to partially blend the soup for a creamy texture while keeping some beans whole.
- Garnish with fresh parsley before serving.
Notes
- For added richness, stir in a tablespoon of olive oil or a splash of balsamic vinegar before serving.
- This soup pairs well with rustic bread or a side salad.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl (250g)
- Calories: 220 kcal Kcal
- Sugar: 4g
- Sodium: 620mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 0mg