Description
A rustic and flavorful soup made with tender white beans, vegetables, and Italian herbs for a cozy, hearty meal.
Ingredients
2 tbsp olive oil
1 medium onion, diced
2 carrots, peeled and diced
2 celery stalks, diced
4 garlic cloves, minced
2 (15 oz) cans cannellini beans, drained and rinsed
4 cups vegetable broth (or chicken broth)
1 (14.5 oz) can diced tomatoes
1 tsp dried rosemary
1 tsp dried thyme
1 tsp dried basil
1/2 tsp salt (or to taste)
1/4 tsp black pepper
1 bay leaf
2 cups chopped kale or spinach
Fresh parsley, chopped (for garnish)
Freshly squeezed lemon juice (optional, for brightness)
Instructions
Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery; sauté for 5–6 minutes until softened.
Stir in garlic and cook for 30 seconds until fragrant.
Add cannellini beans, broth, diced tomatoes, rosemary, thyme, basil, salt, pepper, and bay leaf. Stir to combine.
Bring to a boil, then reduce heat and simmer for 20 minutes to allow flavors to develop.
Stir in kale or spinach and cook for 2–3 minutes until wilted.
Remove bay leaf, adjust seasoning to taste, and finish with a squeeze of lemon juice if desired.
Garnish with parsley before serving.
Notes
For a creamier texture, blend 1–2 cups of the soup and return to the pot.
Add cooked Italian sausage for extra protein and flavor.
This soup freezes well for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup, Dinner
- Method: Stovetop
- Cuisine: Italian
