Description
This comforting white bean soup is perfect for chilly nights, made with pantry staples and fresh vegetables.
Ingredients
- 2 cans white beans (cannellini or navy beans), drained and rinsed
- 4 cups vegetable broth
- 1 onion, chopped
- 3 garlic cloves, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 1 teaspoon thyme
- 1 teaspoon rosemary
- Salt and pepper to taste
- 2 cups kale or spinach (optional)
- Olive oil for sautéing
Instructions
- In a large pot, heat some olive oil over medium heat.
- Add the chopped onion, carrots, and diced celery. Sauté until they soften and release a delightful aroma.
- Stir in the minced garlic, thyme, and rosemary, letting them cook for another minute to infuse the flavors.
- Incorporate the drained white beans and vegetable broth, bringing everything to a gentle simmer.
- Allow the soup to cook for about 15-20 minutes, giving time for the flavors to meld beautifully.
- If you’re adding kale or spinach, toss it in and cook until it’s wilted.
- Finally, season the soup with salt and pepper to taste before serving it hot.
Notes
Serve with freshly grated Parmesan cheese and a drizzle of olive oil for a delightful experience.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian