Vegetable-Bean Soup

  • Prep:
  • Total Time:
  • Servings: 4
Vegetable-Bean Soup

Photography: Romulo Yanes

Source: Everyday Food, December 2011

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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