Description
A hearty vegetable soup with cannellini beans and fresh vegetables, perfect for any meal.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 4 medium potatoes, diced
- 4 cups vegetable broth
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 2 cans cannellini beans, drained and rinsed
- Salt to taste
- Black pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat. Add onion, carrot, and celery, and sauté for 5-7 minutes until softened.
- Stir in minced garlic and cook for 1 minute until fragrant.
- Add diced potatoes, vegetable broth, thyme, and rosemary. Bring to a boil.
- Reduce heat to a simmer, cover, and cook for 15-20 minutes until potatoes are tender.
- Add cannellini beans and simmer for 10 minutes more.
- For a creamier texture, mash some of the beans and potatoes in the pot.
- Season with salt and pepper to taste.
- Serve hot with your favorite toppings or sides.
Notes
- This soup can be customized with other vegetables or beans as desired.
- Great as a make-ahead meal; flavors deepen when reheated.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 200
- Sugar: 2g
- Sodium: 400mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 0mg