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Vegetable-Bean Soup

    • Photo: Romulo Yanes
    • Photo: Romulo Yanes
    • Photo: Romulo Yanes
    • Photo: Romulo Yanes
    • Photo: Romulo Yanes
    • Photo: Romulo Yanes
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    Everyday Food, December 2011
    • Prep Time 25 minutes
    • Total Time 50 minutes
    • Yield Serves 4
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    Ingredients

    • 2 tablespoons extra-virgin olive oil
    • 2 medium carrots, diced small
    • 2 celery stalks, diced small
    • 1 medium yellow onion, diced small
    • 3 garlic cloves, minced
    • 1 teaspoon dried thyme
    • Coarse salt and ground pepper
    • 2 cans (15.5 ounces each) cannellini beans, rinsed and drained
    • 1 can (28 ounces) diced tomatoes
    • 4 cups low-sodium vegetable broth
    • 1/4 cup chopped fresh parsley
    • Grated Parmesan, for serving

    Directions

    1. In a large pot, heat oil over medium-high. Add carrots, celery, and onion and cook until onion is translucent, about 6 minutes. Add garlic and thyme and season with salt and pepper; cook until fragrant, about 3 minutes. Add beans, tomatoes, broth, and parsley and bring to a boil. Reduce heat and simmer until vegetables are tender, 25 to 30 minutes. Season to taste with salt and pepper. Divide soup among four bowls and serve with Parmesan.

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