Italian White Bean Soup
This Italian White Bean Soup will warm you up on a cold day! Cannellini beans in a tomato vegetable broth with fresh herbs are so simple, but the flavors are delicious.
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Servings: 4 servings
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion diced
- 2 large carrots diced
- 1 tablespoon minced garlic (about 3 large cloves)
- 1 (6-oz) can tomato paste
- 1 teaspoon kosher salt
- 4 cups vegetable broth
- 3 to 4 sprigs fresh rosemary
- 5 to 6 sprigs fresh thyme
- 2 (15-ounce) cans cannellini beans drained and rinsed
- ¼ cup chopped fresh parsley plus extra for garnish
- ½ cup shredded Parmesan cheese for garnish
Instructions
- Heat the olive oil in a large pot over medium heat. Add the onions and carrots. Stir and cook them for five minutes. Add the garlic, tomato paste, and salt. Stir until the paste is evenly coating the veggies.
- Add the broth and fresh herbs, and stir. Bring the soup to a boil and then lower the heat to medium-low. Cover the pot with the lid slightly askew to allow some steam to escape. Simmer the soup for 15 minutes or until the carrots are tender.
- Remove and discard the herb stems and add the beans. Simmer the soup for a minute or so and then use the spatula or a potato masher to mash some of the beans, leaving some whole. This will help thicken the soup.
- Add the parsley, stir, and the soup is ready to serve. Garnish each serving with extra parsley and shredded cheese, for garnish.
Notes
Shortcut: Instead of dicing fresh veggies, you can use 2 cups of frozen chopped onions and 2 cups of frozen diced carrots.
Storage: Leftover soup will keep for three to four days in the refrigerator. Or, you can freeze it for several months.
Nutrition Estimate
Calories: 300kcal | Carbohydrates: 41g | Protein: 14.2g | Fat: 10.4g | Saturated Fat: 2.9g | Polyunsaturated Fat: 7.1g | Cholesterol: 7.2mg | Sodium: 1444.5mg | Fiber: 8.5g | Sugar: 10.5g
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