How To Make Winter Cannellini Bean Soup
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Serves:
Ingredients
- 2 tbsp olive oil
- 1 onion, diced
- 3 cloves of garlic, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 2 cans (15 oz) cannellini beans, drained and rinsed
- 4 cups vegetable broth
- 1 tsp dried thyme
- 1 tsp dried rosemary
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
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In a large pot, heat the olive oil over medium heat. Add the onion and garlic, and cook until softened.
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Add the carrots and celery, and cook for an additional 5 minutes.
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Stir in the cannellini beans, vegetable broth, dried thyme, and dried rosemary. Season with salt and pepper.
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Bring the soup to a boil, then reduce heat and simmer for 30 minutes, until the vegetables are tender.
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Using an immersion blender, blend about half of the soup until smooth. This will help thicken the soup while still leaving some texture.
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Return the blended soup to the pot and stir to combine. Cook for an additional 10 minutes to allow the flavors to meld.
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Serve the soup hot, garnished with fresh parsley.
Nutrition
- Calories : 210kcal
- Total Fat : 7g
- Saturated Fat : 1g
- Cholesterol : 0mg
- Sodium : 990mg
- Total Carbohydrates : 32g
- Dietary Fiber : 8g
- Sugar : 6g
- Protein : 9g
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