Description
A rustic Italian-inspired white bean soup with cannellini beans, vegetables, and herbs.
Ingredients
2 cans cannellini beans (15 oz each)
4 cups vegetable broth
1 large yellow onion, finely diced
2 carrots, chopped
2 celery sticks, diced
4 garlic cloves, minced
2 tablespoons extra virgin olive oil
Fresh herbs like thyme and rosemary
Optional: mild Italian sausage (1 pound)
Optional: fresh baby spinach (2 cups)
Optional: diced potato
Optional: red pepper flakes
Optional: grated Parmesan cheese
Optional: heavy whipping cream (½ cup)
Instructions
Drain the canned beans completely, rinse under cold water, and pat dry with paper towels.
Heat the olive oil in a large pot and sauté the onion, carrots, celery, and garlic until tender.
Add the vegetable broth (4 cups).
Stir in the beans and herbs (thyme and rosemary).
Simmer for 20-25 minutes.
Serve hot, topped with Parmesan cheese and chopped kale if desired.
Notes
For a heartier version, add mild Italian sausage, diced potato, spinach, or a splash of heavy cream, as suggested in the article.
- Cook Time: 25 minutes
- Category: Dinner