Ingredients
Scale
- 2 tbsp extra virgin olive oil
- 1 small onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 1 can (14 oz) diced tomatoes
- 4 cups vegetable or chicken broth
- 2 cans (15 oz each) cannellini beans, drained and rinsed
- 1 tsp fresh rosemary, chopped
- 1 tsp fresh thyme leaves
- 1 bay leaf
- ½ tsp salt (adjust to taste)
- ½ tsp black pepper
- 2 cups fresh spinach or kale (optional)
- ½ tsp red pepper flakes (optional, for spice)
- ¼ cup grated Parmesan cheese (optional, for garnish)
Instructions
- Sauté the Vegetables – Heat olive oil in a large pot over medium heat. Add onions, carrots, and celery. Sauté for 5–7 minutes until softened. Add garlic and cook for another minute.
- Build the Soup Base – Stir in diced tomatoes, broth, cannellini beans, rosemary, thyme, bay leaf, salt, and black pepper. Bring to a gentle simmer.
- Simmer & Blend – Let the soup simmer for 25–30 minutes. For a creamier texture, blend half the soup using an immersion blender or remove 1–2 cups, blend, and return it to the pot.
- Add Greens (Optional) – Stir in spinach or kale during the last 5 minutes of cooking.
- Serve & Enjoy – Remove the bay leaf. Adjust seasoning if needed. Serve hot, garnished with Parmesan cheese and a drizzle of olive oil.
Notes
- For a thicker consistency, mash some of the beans with a spoon.
- Add shredded chicken or turkey for extra protein.
- Store leftovers in an airtight container in the fridge for up to 4 days or freeze for up to 3 months.
- Reheat gently on the stovetop, adding a splash of broth if needed.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 280
- Sugar: 5g
- Sodium: 600mg
- Fat: 8g
- Saturated Fat: 1.5g
- Unsaturated Fat: 6.5g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 5mg