Vegetable-Bean Soup
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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
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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.
This recipe is great on a chilly evening. Pair it with some crusty bread and wine and you've got yourself a good night. I also like to make extra and pack it with a half sandwich for lunch. Hearty and healthy!