Description
A warm and comforting Italian bean soup packed with flavor and nutrition, featuring cannellini beans, fresh vegetables, and a blend of herbs.
Ingredients
- 1 cup dried cannellini beans
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 4 cups vegetable broth
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 2 cups chopped kale or spinach
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Rinse the cannellini beans and soak them in water overnight.
- Drain and rinse the beans, then set aside.
- In a large pot, heat olive oil over medium heat.
- Add the chopped onion and garlic; sauté until softened.
- Add carrots and celery; cook for an additional 5 minutes.
- Stir in the soaked beans, vegetable broth, thyme, and rosemary.
- Bring to a boil, then reduce heat and simmer for 1 hour or until beans are tender.
- Add the chopped kale or spinach and simmer for another 10 minutes.
- Season with salt and pepper to taste.
- Serve hot, garnished with fresh parsley.
Notes
This soup can be made vegetarian or vegan. You can also add cooked pasta or grains for a heartier meal.
- Prep Time: 60 minutes
- Cook Time: 70 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian