Description
A comforting and flavorful Italian-style white bean soup made with simple pantry ingredients and aromatic herbs. Easy to make and perfect for weeknights.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 large yellow onion, finely chopped
- 2 carrots, peeled and finely chopped
- 2 celery stalks, finely chopped
- 4 cloves garlic, minced
- 1 teaspoon dried rosemary
- 1 teaspoon dried thyme
- ½ teaspoon dried oregano
- ¼ teaspoon red pepper flakes (optional)
- 6 cups vegetable broth (or chicken broth)
- 2 (15-ounce) cans cannellini beans, rinsed and drained
- 1 (15-ounce) can great northern beans, rinsed and drained
- 1 (14.5-ounce) can diced tomatoes, undrained
- 1 bay leaf
- Salt and freshly ground black pepper to taste
- Fresh parsley, chopped, for garnish
- Parmesan cheese, grated, for serving (optional)
- Crusty bread, for serving
Instructions
- 1. Heat olive oil in a large pot or Dutch oven over medium heat. Add onion, carrots, and celery. Cook until softened, about 8-10 minutes.
- 2. Add minced garlic, rosemary, thyme, oregano, and red pepper flakes (if using). Cook for 1 minute until fragrant.
- 3. Pour in vegetable broth and scrape up browned bits.
- 4. Add rinsed beans, diced tomatoes, and bay leaf.
- 5. Bring to a simmer, then reduce heat, cover, and cook for at least 20-30 minutes.
- 6. Taste and season generously with salt and pepper.
- 7. Remove bay leaf before serving. Optionally, mash some beans for creamier texture.
Notes
Store cooled soup in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop or in the microwave. Freezes well for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-Inspired
Nutrition
- Serving Size: 1.5 cups
- Calories: 350
- Sugar: 8g
- Sodium: 700mg
- Fat: 8g
- Carbohydrates: 55g
- Fiber: 15g
- Protein: 18g