Description
This hearty vegetable bean soup is packed with flavor and nutrients, making it a perfect comfort food for any day.
Ingredients
Scale
- 6 cups vegetable broth (homemade is best for depth)
- 1 bunch fresh herbs (rosemary, thyme, parsley) (use less if substituting dried)
- 2 medium carrots (chopped)
- 2 stalks celery (chopped)
- 1 medium onion (chopped)
- 1 can cannellini beans or chickpeas (rinsed)
- 2 tablespoons olive oil (extra virgin recommended)
Instructions
- Wash and chop the carrots, celery, and onion into small, even pieces. Set aside.
- In a large pot, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion, carrots, and celery. Sauté for about 5 minutes until softened.
- Pour in 6 cups of vegetable broth and add the fresh herbs. Increase heat to bring to a gentle simmer.
- Stir in 1 can of rinsed beans and let the soup simmer uncovered for an additional 15-20 minutes.
- Taste the soup and adjust seasoning. Drizzle with olive oil before serving, garnishing with Pecorino cheese and crusty bread if desired.
Notes
- This soup can be easily customized with different vegetables or beans based on your preference.
- For an extra depth of flavor, consider roasting the vegetables before adding them to the soup.
- Serve with crusty bread for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 3g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 0mg