Ingredients
Scale
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 bay leaf
- 6 cups vegetable broth
- 3 cups canned white beans, drained and rinsed
- 1 cup diced tomatoes (canned or fresh)
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Heat the olive oil in a large pot over medium heat.
- Add the chopped onion, garlic, carrots, and celery. Sauté for about 5-7 minutes until the vegetables are softened.
- Stir in the thyme, rosemary, and bay leaf, and cook for another minute.
- Pour in the vegetable broth and bring to a boil.
- Add the white beans and diced tomatoes to the pot. Reduce the heat and let it simmer for 30 minutes.
- Remove the bay leaf and season with salt and pepper to taste.
- Serve hot, garnished with fresh parsley.
Notes
- For a creamier soup, blend a portion of the soup and stir it back in.
- Add spinach or kale for extra nutrition and color.
- This soup can be made ahead of time and freezes well.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 3 g
- Sodium: 500 mg
- Fat: 5 g
- Saturated Fat: 1 g
- Carbohydrates: 35 g
- Fiber: 10 g
- Protein: 12 g
- Cholesterol: 0 mg